Vibrant Veggie Spring Roll Burritos

Prepare the Annie Chun's Maifun Brown Rice Noodles per the package instructions, and then drain and set aside.

Pan-fry the tofu: Drain and press the tofu to remove excess water. Cut the tofu into thin matchstick-width strips. Heat a few tablespoons of olive oil in a non-stick pan, add the tofu strips along with ground turmeric, garlic powder and salt. Fry until all sides are crisp and golden. Then, remove from the pan and set aside.

Prepare the rolls: Submerge one rice paper wrapper at a time in a bowl of warm water for 10 seconds, then place it on a clean, flat work surface.

Layer the bottom third of the rice wrapper with mixed baby greens, slices of avocado, cucumber, bell peppers strips, shredded carrots, shredded purple cabbage evenly. Leave some room on the sides to fold later.

Top the vegetable layer with a stripe of brown rice noodles and spiced tofu.

Fold over the sides and then roll up the wrapper to create a burrito-style roll, ensuring the ingredients stay inside. Repeat with the remaining ingredients.

Place rolls on a serving tray but don't stack them as they will stick together. Drizzle with your chosen vegan salad dressing.

Enjoy your veggie-packed Vibrant Veggie Spring Roll Burritos while they're fresh and the veggies are still crispy.