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Spicy Kung Pao Spring Rolls by Francesca Bonadonna

Spicy Kung Pao Spring Rolls by Francesca Bonadonna


Have you ever tasted such a fresh, vibrant spring roll packed full of flavor, the right amount of spice and crunch? Try out this genius recipe idea by Francesca of @plantifullybased to wrap up your summer days!


  • 2 units Dr. McDougall's Spicy Kung Pao
  • 1 bell pepper, thinly sliced
  • 1/2 cucumber, thinly sliced
  • 1-2 green onions, chopped
  • 1/4 block extra firm tofu cubed
  • 7 rice paper wrappers
  • Sauce: 1 1/4 tbsp peanut butter
  • Sauce: 1/2 tbsp maple syrup
  • Sauce: 1/4 cup water
  • Sauce: 1/4 cup cayenne (optional)

This Recipe Includes Right Foods Asian Noodles Spicy Kung Pao Soup Cup


  1. Prepare the packages of noodles according to the directions.
  2. Cut tofu into small cubes and pan-fry until golden brown.
  3. Once the noodles are cooked, add it into the pan with the tofu and mix. Allow noodles to cool down before making roles.
  4. Take a shallow dish and fill with water. Take a rice paper wrapper, place it in the water for 10-15 seconds until it becomes soft.
  5. Place down on counter, add a scoop of the noodles, a few pieces of each vegetable and some green onion in the middle in a horizontal log shape.
  6. Fold the 2 sides in and then the bottom up and begin to roll. Repeat until all ingredients are used.
  7. Prep sauce by mixing all ingredients together in a bowl. Garnish with sesame seeds and extra green onions.
  8. Enjoy!

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