California Rice Spring Rolls!

it's Cali inspired Rice Spring Rolls!!

If you are craving a filling and lite meal, a veggie filled rice wrap is the way to go!! While being in LA, i've tried many sushi restaurants and noticed that the menu consists of many options I have never constantly seen before. Some of the options are: brown and white rice, soy and seaweed wrap, vegetarian and meat, and so on. I liked the idea of a soy wrap, as it sounds healthier than regular wraps. I ventured to WholeFoods to find the soy wraps, however, the worker brought me to the seaweed and rice wraps. At first thought I had no idea how or why one would be using these tire looking rice wraps. On that trip I finally found some amazing flavored soy wraps (I will expand on this within a future post, but for know just know it is AMAZING!) My mind kept wondering what I could do with the rice wraps, and so one night I bought a package and made these amazing veggie and tofu rolls!!!

Recipe (makes about 6 rolls)

Tofu  (I prefer Trader Joe's Firm, green label)
Zucchini
Cucumber
Carrot
Sweet Peppers
Chili Garlic Sauce
Spring Roll Wrappers
Kelp Noodles*
Avocado
Clove of Garlic
Salt & Pepper

Avocado Kelp Noodles

Take the Kelp Noodles out of the package and remove the amount you wish to use in the rolls. I normally use half the package. Rinse under warm water and drain. Mix Avocado and minced clove of Garlic with the Kelp. Season with salt and pepper. Set aside for Kelp to soften.

If you are not into tofu (at first I was not) you can use another protein of your choice! Cut tofu or protein in to long slivers, about 1 cm in width. Set aside.

Take the Zucchini, Cucumber, and Sweet Pepper and Carrots and slice them up, either using a spiral cutter, a slicer, or a good 'ol knife. I use a spiral cutter its fun and quick! Slicing the veggies work just as well.  You want to make slivers long enough for a good size bite,  but not too long as shorter slices (2 inches or less) make eating a roll easier. Once all veggies sliced, set aside.

Wrap softening in Sauce Pan

Roll it up!

Take a good size sauce pan and fill it with water, pan must be around the size of the wrappers. Place pan on stove on low. Once water is heated add one wrapper and wait about 2-3 minutes and remove from pan. Set on a damp paper cloth or towel.  Lastly add your fillings of choice, then roll it up and enjoy!






The great thing about making these rolls at home is you can add anything of your choice! Perhaps, make a berry spring roll with mixed berries, mild cheese (goat) and basil?!?  It definitely is a nutritiously delicious meal, side or snack!! Yum!

*Also, to store left over Kelp Noodles. The unused/not washed Kelp Noodles, place in a container with about 2  cm of water. Then store in the fridge, last about 6 weeks. If you have left over avocado Kelp Noodles, store in a container and eat within the next few days.