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Thai Style Spring Rolls

Thai Style Spring Rolls

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Ingredients
  

Filling:

  • 4 ounces extra firm tofu, cut into 24 slices
  • 4 ounces GO Veggie! Dairy Free Pepper Jack Flavor Slices, cut into 24 slices
  • 1 medium carrot, julienned,
  • 1 large red bell pepper, julienned,
  • 1 head baby bok choy, thinly sliced
  • 1 mango, julienned
  • ¼ pound rice noodles, cooked per package instructions
  • 2 tablespoons fresh thai basil
  • 2 tablespoons fresh mint
  • 2 tablespoons fresh cilantro
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons rice wine vinegar
  • Juice of one lime
  • ¼ cup chopped pistachios
  • 12 rice paper wrappers

Dipping Sauce ingredients:

  • ¼ cup rice wine vinegar
  • 1-2 tablespoons fish sauce
  • Juice of one lime
  • 1 tsp sugar
  • 1 tsp chili garlic sauce
  • 1 tsp grated fresh ginger
  • 1 tablespoon fresh cilantro, chopped

Instructions
 

Filling Instructions:

  • In a food processor combine basil, mint, cilantro, ginger, vinegar, oil and lime juice.
  • Season with salt and pepper.
  • Toss mixture with rice noodles and set aside.
  • Soak rice paper wrappers (one at a time) in warm water then place on a clean work service.
  • Fill each wrapper with a 1-2 tablespoons of rice noodle mixture, 2 slices of tofu and Go Veggie! Pepper Jack.
  • Add a few slices of carrot, pepper, bok choy and mango.
  • Sprinkle with pistachios.
  • Roll like a burrito. Repeat.

Dipping Sauce Instructions:

  • Whisk all ingredients together and serve.