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4.34 from 3 votes

Fusion Lunch Burritos | Vegan Recipes

These fusion burritos are filled with nutrient-rich ingredients that are light and flavorful.
Course: Dinner, Lunch
Cuisine: Asian, Mexican
Keyword: Budget-Friendly, dairy-free, Plant-Based, Vegetarian
Servings: 6 people
Calories: 397kcal
Author: Eric O'Grey



  • Prepare rice noodles according to package instructions and then drain.
  • Peel and slice avocado, cucumber, and bell peppers into matchstick width strips.
  • Prepare tofu planks as described in this recipe, without the marinade, and then slice into matchstick width strips.
  • Add the vegetable fillings to a large bowl, then toss and coat liberally with the vegan oil-free salad dressing of your choice.
  • Prepare rolls individually by submerging one sheet of rice wrapper at a time in a bowl of warm water for 10 seconds, then place on a cutting board or other clean, flat work surface.
  • Layer an even amount of salad filling across the lower third of the rice wrapper, leaving room on sides to tuck edges for your burrito spring rolls.
  • Layer an even amount of tofu strips and rice noodles over salad filling, then fold over edge flaps and roll your burritos into fully enclosed tubes.
  • The ingredients listed should make about 18 finished rolls. Place finished rolls on a serving tray, and be sure not to stack them, as they will stick together.
  • Eat, smile, and feel healthy!


Serving: 3burritos | Calories: 397kcal | Carbohydrates: 71g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Sodium: 170mg | Fiber: 7g | Sugar: 7g |
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7