* Exported from MasterCook *
Thai Spring Rolls - Vegan
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 15%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound firm tofu
1 1/2 cups cooked brown rice
1 carrot -- julienned
1/2 cucumber -- julienned
1 1/2 cups lettuce -- chopped
1 cup sprouts
12 spring roll wrappers
To serve: -- dipping sauce, to taste
Press tofu, then cut the block into 4 slabs. Cut each slab into 3 pieces
(for a total of 12 sticks) and set aside.
Use a dish or pan that's big enough to easily lay your spring roll wrapper
in and fill with about 1/4-inch water - enough water to cover 1 wrapper
when completely submerged. Place 1 spring roll wrapper in cold water for
30-40 seconds (or according to package directions). If the wrapper is not
soaked for long enough, it is difficult to wrap. If it is soaked for too
long, it can easily tear. Gently take the wrapper out of the water dish
and let the water drain off.
Place the wrapper on a flat surface, like a clean cutting board. Place 1
stick of tofu and a few pieces of carrot, cucumber, sprouts, and a little
lettuce in the center. Pick up the bottom of the wrapper and fold over the
fillings. The pick up one side and fold it over, repeating with the other
side. Continue to roll the wrapper all the way to the top. Set spring roll
aside and repeat the process with remaining ingredients.
For a dipping sauce, use teriyaki sauce, sweet chili sauce, Thai Kitchen's
Spicy Mango Sauce, or Satay Sauce.
Cuisine:
"Asian"
Source:
"Happy Herbivore Abroad by Lindsay Nixon, 2012"
S(Formatted by Chupa Babi):
"March 2013"
Yield:
"12 rolls"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 95 Calories; 1g Fat (12.0% calories
from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 49mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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