Fusion Lunch Burritos | Vegan Recipes
These fusion burritos are filled with nutrient-rich ingredients that are light and flavorful.
Budget-Friendly, dairy-free, Plant-Based, Vegetarian
rice paper wrappers
brown rice noodles
Annie Chun's Maifun Brown Rice Noodles
mixed baby greens
organic if possible
your choice of color
firm or super firm
Vegan oil-free salad dressing – your choice
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
, 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!