| 10 | 5 | 566 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 0 min | 1 |
| 2 piece | Rice paper |
| 1/4 cup | Glass noodles, cellophane noodles, bean threads (dry) (optional) |
| 1 block | Tofu, silken, extra firm (sliced) |
| 1 leaf | Lettuce, romaine |
| 1/4 avocado(s) | Avocado (sliced lengthwise) |
| 1 medium | Carrots (grated) |
| 1 beet(s) | Beets, boiled, drained (sliced lengthwise) |
| 1 medium | Cucumber, peeled (sliced into long strips) |
| 1/4 cup | Baby spinach |
| 2 sprig | Cilantro (coriander) (fresh) |
1. Soak one piece of rice paper in warm water until soft. Remove from water, allow excess water to drain, and lay out on a flat surface.
2. Add a handful of glass noodles to the rice paper first if using. Then add in the tofu, lettuce, avocado, carrots, beets, cucumbers, baby spinach, and cilantro into the rice paper.
3. Leave about 1 1/2 inches at both ends. Fold in the opposite edges and then wrap up the sides. Place the second piece of rice paper in water to soften. Pull it out of water carefully, allow excess water to drain, and lay it out on a flat surface.
4. Place the assembled roll in the center of the second piece of rice paper and wrap, folding the side edges in first and then rolling along the length.
You can use any assortment of vegetables - raw, steamed, baked, or roasted.
After preparing the wraps, wrap tightly in plastic wrap, or cover loosely with a damp cloth in a container to prevent them from drying out.
| Meat Alternative | 2.2 |
| Vegetables | 6.5 |
