| 9 | 25 | 266 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 25 min | 0 min | 4 |
| 2 cup shredded | Red cabbage (shredded) |
| 3 medium | Carrots (shredded) |
| 2 cup | Arugula (chopped small) |
| 6 green onion (stem) | Green onion (diced) |
| 4 medium | Radish (sliced) |
| 1 bunch | Cilantro (coriander) |
| 1 package (1lb) | Tofu, regular, extra firm |
| 2 tsp | Liquid aminos |
| 12 piece | Rice paper |
1. Chop raw tofu1 into squares and put in a shallow glass pan with a splash of soy sauce.
2. Slice, shred, and dice ingredients to fi ll your rolls.
3. In a large bowl, mix fresh veggies together with a splash of soy sauce and add tofu.
4. Add water to a shallow plate for dipping the rice papers.
5. Wet each rice paper roll completely, then put it onto a dry plate.
6. Allow rice paper wrap to sit for about 1 minute until no longer stiff , but before it becomes too gummy.
7. After 1 minute, put a large spoonful of fi lling into the middle and quickly roll up like a burrito tucking in the edges of the wrap.
8. After rolling, place wraps on a plate, not touching each other.
9. Enjoy them soon—these are best eaten fresh!
| Meat Alternative | 0.8 |
| Vegetables | 3.1 |
