Fresh Vegetable Summer Rolls
Fresh summer rolls are easy to make. Here, tofu replaces the Vietnamese shrimp filling for a vegetarian version of the classic and popular dish. Enjoy a small amount of low-sodium peanut or chili sauce for dipping, if desired.
Serving Size: 1 roll
Prep Time: 25 mins
- 1 head Boston or oak leaf lettuce, ribs discarded (12 leaves)
- 1 lb firm tofu, drained and cut lengthwise into 1/2-inch-thick planks
- 1 large carrot, peeled and shredded
- 1/2 English or hothouse cucumber, peeled, seeded, and cut into 2-inch-long matchsticks
- 2 cups mung bean or clover sprouts, blanched
- 24 medium to large mint leaves
- 12 round rice papers (8-inch rounds)
- Fill a flat round cake pan with water. Place a clean, smooth (not fuzzy) kitchen towel on your work surface. Arrange the lettuce, tofu, carrots, cucumber, sprouts, and mint into individual piles on a plate.
- Put 1 rice paper in the water. Soak until pliable. Place the rice paper on top of the kitchen towel. Blot dry. The paper should be sticky, not slippery. Stack the ingredients as follows, one on top of the other on the side of the paper closest to you: 1 lettuce leaf, 1 piece of tofu, some carrot, cucumber, sprouts, and 2 mint leaves, one beside the other.
- Fold the side of the paper that is farthest from you over the filling tightly. Be careful not to tear it. Fold in the sides, and roll all the way to the end. Repeat this step with the remaining ingredients.
|Calories from Fat||20|
|Total Fat||2 g|
|Saturated Fat||0.5 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||0.5 g|
|Total Carbohydrate||13 g|
|Dietary Fiber||1 g|
|Added Sugar||0 g|