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  • 3servings
  • 25minutes
  • 190calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B9, C
MineralsFluorine, Manganese, Iron, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 6 round rice paper sheets (each 8 inches in diameter)

  2. 2 teaspoons fresh ginger , grated

  3. 1 -2 teaspoon wasabi paste

  4. 1 teaspoon lime juice

  5. 1/3 cup light mayonnaise or 1/3 cup salad dressing

  6. 2 cups broccoli , shredded or 2 cups broccoli slaw mix

  7. 5 1/4 ounces extra firm tofu , drained, chopped (about 1 cup)

  8. 1/4 cup flaked coconut

  9. 6 leaves romaine lettuce

  10. 2 tablespoons soy sauce

  11. 2 tablespoons lime juice

  12. 1/2 teaspoon crushed red pepper flakes

Instructions Jump to Ingredients ↑

  1. FOR SPRING ROLLS ~ Carefully dip each rice paper quickly in water & place between paper towels or clean cotton dish towels, then set aside for 10 minutes.

  2. Meanwhile, in a small bowl combine ginger, wasabi paste & lime juice, then stir in mayonnaise dressing.

  3. In a large bowl toss together shredded broccoli, tofu & coconut.

  4. Add ginger mixture & toss to coat.

  5. Line each rice paper with a lettuce leaf.

  6. Spoon broccoli mixture over lettuce, then wrap rice paper around broccoli mixture.

  7. FOR DIPPING SAUCE ~ Stir together the 3 sauce ingredients.

  8. Serve spring rolls with sauce on the side.

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