Fresh Vegetable Summer Rolls
Ingredients
- Water
- 1 head Boston or oak leaf lettuce ribs discarded (12 leaves)
- 1 pound 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-large mint leaves
- 12 round 8 inches rice papers
Instructions
- Fill flat, round cake pan with water. Place clean, smooth kitchen towel on work surface. On plate, arrange lettuce, tofu, carrots, cucumber, sprouts and mint in individual piles.
- Put one rice paper in water. Soak until pliable. Place rice paper on top of kitchen towel. Blot dry. Paper should be sticky, not slippery. Stack ingredients on side of rice paper closest to you as follows: one lettuce leaf, one tofu plank, carrot, cucumber, sprouts and two mint leaves next to each other.
- Fold farther side of paper tightly over filling. Be careful not to tear it. Fold in sides and roll to end. Repeat with remaining ingredients.
Video
Notes
Nutritional information per serving: 85 calories; 20 calories from fat; 2 g total fat; 0.5 g saturated fat; 0 g trans fat; 1 g polyunsaturated fat; 0.5 g monounsaturated fat; 0 mg cholesterol; 55 mg sodium; 155 mg potassium; 13 g total carbohydrates; 1 g dietary fiber; 2 g total sugar; 0 g added sugar; 5 g protein; 75 mg phosphorus. Choices/Exchanges: 1 starch