Ingredients Jump to Instructions ↓

  1. 5 oz low-fat silken tofu

  2. 1/2 tbsp lemon juice

  3. 1 tsp lemon zest

  4. 1/2 tsp curry powder

  5. 1/4 tsp garlic powder

  6. pinch cinnamon

  7. pinch cumin

  8. 1/4 tsp salt

  9. 3 oz cooked shrimp

  10. 1/3 cup cooked brown, short-grain rice

  11. 3 oz cooked cauliflower , roughly mashed

  12. 1/2 cup diced tomatoes , drained

  13. 12 rounds rice paper (like for Thai fresh rolls )

  14. 1 1/2 cups (not packed) baby spinach

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F and line a cookie sheet with parchment.

  2. In a food processor, combine tofu, lemon juice, lemon zest, curry powder, garlic powder, cinnamon, cumin and salt. puree until smooth.

  3. Add shrimp and pulse until finely chopped.

  4. Scrape into a bowl and stir in rice, cauliflower and tomatoes. Season to taste.

  5. Soak 1 rice paper round in a shallow dish of hot water until softened.

  6. Scatter a layer of spinach in the middle of the sheet, then spoon about 3 tbsp of the shrimp filling in the centre. Leave about 1" on the bottom and top.

  7. Fold the bottom of the wrapper over the filling, then fold in each end and roll up the bundle. Seal the end with water and place seam-side down on the sheet.

  8. Repeat with remaining ingredients.

  9. Lightly spray rolls with PAM and bake on the lower rack of the oven for 5-10 minutes.


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