- 2 large carrots, shredded
- 1 cucumber, peeled and diced
- 1 large can crushed pineapple, drained
- 1 package Wild Wood Teriyaki SprouTofu, diced
- 1/2 green cabbage, finely chopped
- 1/4 cup Mae Ploy Sweet Chili Sauce
- 1/2 cup unsalted peanuts
- 1/4 to 1/2 cup cilantro, finely diced
- 1/2 cup green onion, sliced
- 1 package rice noodles
- 2 packages spring roll skins
- 3 avocadoes, sliced
- Teriyaki sauce for dipping
- Mae Ploy Sweet Chili Sauce for dipping
*Cabbage and green onions courtesy of our winter garden.*
Mix the carrots, cucumber, pineapple, SprouTofu, cabbage, chili sauce, peanuts, cilantro, and green onion together in a large bowl.
We mixed up the filling and then took advantage of the brief bit of sunshine and break in the rain to go for a mile walk around my neighborhood. Cook the rice noodles according to package directions and drain the water. Place noodles in a bowl.
Get a pie plate or some kind of casserole dish, for each person who’ll be rolling, and fill it with hot water. Place two spring roll skins in the hot water. **(We always use TWO skins per summer roll, just because they hold together better that way. If you prefer, you can just use one skin.)** Push them down under the water.
Move them around to get all the bubbles out from between the skins. Let them sit until they become soft (2-3 minutes). Carefully take them out of the water and spread them out flat on a plate. They’re really fragile and tear easily, so be gentle. It’s a good idea to place another 2 spring roll skins in the hot water while you’re filling. (You might need to replace the hot water a couple times as it cools down.)
Take a spoonful (about 1/3 cup) of the filling mixture and spread it down the center of the spring roll skin.
Next, layer some rice noodles on top. Place two avocado slices on top of the rice noodles. Fold in the top and bottom flaps of the spring roll skins. Roll up like a burrito. Try to keep the roll a little tight, not too loose.
Place on a large plate or a platter and repeat.