Light Vegetable and Tofu Spring Rolls

[Guest guest]

I was lucky enough to receive MC 6 from a friend for Christmas - this'll be my

first export try, hope I'm successful. And the recipe for Spicy Peanut Sauce

will follow-

 

 

* Exported from MasterCook *

 

Light Vegetable and Tofu spring Rolls

 

Recipe By :K. Lee Evans & Chris Rankin - Giant Book of TOFU Cooking

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces firm tofu -- cubed

1 1/2 cups Chinese or Napa cabbage -- shredded

1/2 cup carrot -- grated

1/3 cup scallion greens -- finely diced

10 to 12 8-inch round rice papers

20 large fresh basil leaves

 

Yields 10 to 12 rolls.

 

In a large bowl, combine the tofu cubes, cabbage, carrot, scallions, and basil.

 

In a 10-inch pie plate filled with warm water, submerge each of the rice papers

for 30 to 60 seconds, or until pliable.

 

Transfer to a flat space and blot dry.

 

Place about 1/3 cup of the vegetable mixture along the bottom third of one rice

paper round.

 

Lift the bottom edge over the filling, fold the sides toward the center, and

roll up tightly. Repeat with the remaining rice paper.

 

Serve the spring rolls iimmediately, seam side down.

 

Description:

" For a fresh taste of Thailand, try these delicate spring rolls

stuffed with tofu, shredded cabbage, carrots, scallions, and fresh

basil leaves. Try with Spicy Peanut Sauce or a simple combination of

soy sauce and sugar. "

Yield:

" 10 rolls "

 

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Per Serving (excluding unknown items): 118 Calories; 5g Fat (36.5% calories from

fat); 10g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 32mg

Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0