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Fresh Vegetable Summer Rolls
25 min prep time
12servings
Recipe by
Corinne Trang
Source
Asian Flavors Diabetes Cookbook
Photo by
Mittera
How to Make 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.
25 min prep time
12servings
1 roll
Print Recipe >
Step-By-Step Instructions:
- 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.
Nutrition facts
12 Servings
-
Serving Size
1 roll
- Amount per serving Calories 85
-
Total Fat
2g
- Saturated Fat 0.5g
- Sodium 55mg
-
Total Carbohydrate
13g
- Dietary Fiber 1g
- Total Sugars 2g
- Protein 5g
- Potassium 155mg
- Phosphorous 75mg
Ingredients
bibb or boston lettuce
12 leaves
extra firm tofu (drained and cut lengthwise into 12 1/2-inch-thick planks)
1 lbs
large carrot (peeled and cut into 2-inch-long matchsticks)
1
English or hothouse cucumber (peeled, seeded, and cut into 2-inch-long matchsticks)
1/2
mung bean or clover sprouts (blanched)
2 cup
fresh mint
24 leaves
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