When the weather starts heating up, we like to serve fresh spring rolls. They’re quick, easy and the only cooking required is water heated in a tea kettle.

Spring rolls aren’t an exact science. Add herbs, substitute vegetables or fruits, make them the way you want to eat them. I sometimes add chopped peanuts for a nice crunch.

If you’ve never worked with rice paper, it may seem a bit tricky at first. Try and try again! Ugly spring rolls still taste delicious.

Ingredients

6 oz. rice noodles

14 oz. - 1 lb. firm tofu, drained

1 ripe mango

1 English cucumber

1 ripe avocado

handful of basil

handful of cilantro

6 oz. rice paper spring roll wrappers

Method