Cucumber & Avocado Rice Wraps

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Sweet Pea Living | Cucumber & Avocado Rice Wraps | Plant-Based | Vegan

These Cucumber & Avocado Rice Wraps are the perfect recipe for a hot summer day. I could gush over the flavors of the cucumber and avocado, but I have to give credit where credit is due… the real star of this recipe is tofu (wow, that rhymed)! For those of you who are unfamiliar with this common meat-substitute, tofu is made from condensed soy milk. Soy milk is a plant-based drink that is created by soaking and grinding (you guessed it…) soybeans.

I rely on tofu for so many of my recipes because it is a great source of protein, containing all eight essential amino acids. It is also an excellent source of iron and calcium. What I love most about tofu is that it soaks in the bold flavors of marinades, sauces, and spices一making it a versatile and easy to love ingredient. Give tofu a try and make these Cucumber & Avocado Rice Wraps for dinner tonight!

Cucumber & Avocado Rice Wraps


AuthorSweet Pea LivingDifficultyBeginner

Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

INGREDIENTS
 2 cups water
 10 spring roll rice paper wraps
 1 tbsp sesame seeds
 ½ cucumber, cut julienne (about 9 cm long)
 2 cups carrots, cut julienne
 ½ red onion, sliced thinly
 1 avocado, sliced thinly
 14 oz extra firm tofu, pressed and cut into strips (about 9 cm long)
 1 cilantro bushel, chopped
SAUCE
 ½ cup vegan mayonnaise
 1 tbsp rice vinegar
 1 tbsp Sriracha (or more, to taste)
 1 tsp sesame oil

INSTRUCTIONS
1

Combine sauce ingredients and set aside.

2

Heat up 2-3 cups of water. Using a large bowl or skillet, gently dip 1 rice paper sheet into the warm water. After 5-10 seconds, remove the rice paper and use a clean surface to construct your wrap.

3

Sprinkle a handful of sesame seeds onto the wrap.

4

In the middle of the rice paper, layer the cucumber, carrots, onion, avocado, tofu, and cilantro.

5

Once the paper is soft and relaxed, roll the paper up and over your ingredients. Next, fold in the sides and continue rolling until sealed. If done correctly, the rice paper will stick to itself.

6

Set aside on a plate and continue with wraps until all ingredients are used up! Serve immediately and enjoy.

Ingredients

INGREDIENTS
 2 cups water
 10 spring roll rice paper wraps
 1 tbsp sesame seeds
 ½ cucumber, cut julienne (about 9 cm long)
 2 cups carrots, cut julienne
 ½ red onion, sliced thinly
 1 avocado, sliced thinly
 14 oz extra firm tofu, pressed and cut into strips (about 9 cm long)
 1 cilantro bushel, chopped
SAUCE
 ½ cup vegan mayonnaise
 1 tbsp rice vinegar
 1 tbsp Sriracha (or more, to taste)
 1 tsp sesame oil

Directions

INSTRUCTIONS
1

Combine sauce ingredients and set aside.

2

Heat up 2-3 cups of water. Using a large bowl or skillet, gently dip 1 rice paper sheet into the warm water. After 5-10 seconds, remove the rice paper and use a clean surface to construct your wrap.

3

Sprinkle a handful of sesame seeds onto the wrap.

4

In the middle of the rice paper, layer the cucumber, carrots, onion, avocado, tofu, and cilantro.

5

Once the paper is soft and relaxed, roll the paper up and over your ingredients. Next, fold in the sides and continue rolling until sealed. If done correctly, the rice paper will stick to itself.

6

Set aside on a plate and continue with wraps until all ingredients are used up! Serve immediately and enjoy.

Cucumber & Avocado Rice Wraps

Sweet Pea Living | Cucumber & Avocado Rice Wraps | Plant-Based | Vegan

 

Advertisements

One thought

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.