Saturday, January 21, 2012

Vegetarian spring rolls

Lately I've been lunching on what I call vegetarian spring rolls. I bought rice paper wrappers which I fill with slices of avocado, mung bean sprouts, and Asian marinated baked tofu. I dip them in a combination of white vinegar and Thai chili sauce.

Goes well with a cup of Thai coconut vegetable soup.

I've found freezing sliced avocados keeps them from browning.

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