Veggie-Tofu Spring Rolls

Yield: 10 rolls
Nutrition per 1 roll: Calories: 129, fat: 7g (saturated: 1g), carbohydrates: 12g, protein: 7g, fiber: 3g, sugar: 4g, sodium: 190mg

Look for seasoned baked tofu in the refrigerated section with the other tofu products. Choose any flavoring that you like.  You can also use cooked vegetables. Roasted Sweet potatoes and delicata squash would make a great addition. 

• Assorted vegetables choose at least 4 of the following: you will need about 3 cups of vegetables; 

• 1 medium cucumber, peeled, cut in half crosswise, cut 1/4-inch planks from the outermost part of each cucumber half, leaving seeds behind. Cut each plank into thin strips. 

• 4-5 inch piece of daikon radish, peeled and cut into thin matchsticks (about 1 cup), or you can use any other radish 

• 1-2 carrots, peeled, cut into thin matchsticks (about 1 cup)

• 1 cup thinly sliced red cabbage

• 1 cup bean sprouts  

• 1 cup thinly sliced red bell pepper

• 4 scallions, thinly sliced 

• ½ - ¾ avocado, thinly sliced

• ½ cup loosely packed fresh Thai basil or mint leaves 

• ½ cup loosely packed cilantro leaves

• 1 (6-ounce) package seasoned tofu, cut into ½ inch strips 

• 10 rice paper wrappers

• Other optional ingredients; 1 jalapeno diced, chopped peanuts, or toasted sesame seeds 

• 10 Boston lettuce leaves or red leaf lettuce, optional 

• ¾ cup peanut sauce (see recipe below)

Spread a clean kitchen towel on a work surface. Fill a round cake or pie pan halfway with room temperature water. Working with one wrapper at a time,  immerse in the water until just pliable, about 10 seconds. (Resist over-soaking. The wrappers will continue to soften even when they are out of the water.) Use both hands to pull the wrapper out of the water and lay it on the kitchen towel.  Leaving about 2 inches of open rice paper around the edges, cover the lower third of the paper with about 6 basil or mint leaves and 6 cilantro leaves over the wrapper. Arrange about ¼ cup of vegetables over the herbs and top that with a few strips of tofu and the optional jalapeno, peanuts, or sesame seeds.  You can play around with the order and placement of your vegetables. Keep in mind, whatever you put on the bottom will be what you will see from the outside of the roll. If you are using avocado, you can lay the slices first so that you have a nice visual of the avocados. 

Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would make a burrito. Lastly, roll it up tightly.  Transfer to a platter. Repeat with remaining wrappers and vegetables. Keep a second damp towel or some damp paper towels over the finished rolls to keep them from drying out. Arrange the lettuce leaves (if using on the platter with the rolls).  Serve with peanut sauce, wrapping lettuce around the exterior of each roll. 

Spicy Peanut Sauce:

Makes about 1 cup
Nutrition per ¼ cup: Calories: 211, fat: 15g (saturated: 3g), carbohydrates: 13g, protein: 9g, fiber: 3g, sugar: 4g, sodium: 418mg

• ½ cup creamy peanut butter (choose one with no added sugar) 

• ¼ cup water

• 2 tablespoons lime juice or rice wine vinegar

• 2 tablespoons reduced-salt soy sauce 

• 1½tablespoons fish sauce

• 2 teaspoons Asian chili-garlic sauce (or sriracha) 

• 1 ½ teaspoons grated ginger 

• 1 garlic clove, minced 

Whisk all the ingredients in a bowl and set aside. Add additional water to thin to the desired consistency.

Not sure what to do with your extra peanut sauce? Try our Sheet Pan Tofu & Vegetables