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Spring Rolls

Spring Rolls

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5 rice papers
1 carrot, cut into strips
100 gr of tofu, cut into strips
Fresh parsley
50 gr of cooked noodles
150 ml of Spring Roll Sauce

Cook the noodles, and season them with 50 ml of Spring Roll Sauce, keep the rest of the sauce for dipping
Dip each rice paper in warm water, for about 30 seconds and then stuff them with noodles, carrots, tofu and fresh parsley
Roll them into spring rolls and serve with dipping sauce

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