Thursday, May 17, 2012

Sweet and Spicy Spring Rolls


2 cups packaged shredded broccoli (broccoli slaw mix)
1/2 of a 10-1/2-ounce package extra-firm tofu, drained and chopped (about 1 cup)
1/4 cup flaked coconut
6 Romaine lettuce leaves
1 cup sliced mango
6 8-inch round rice paper wraps
2 teaspoons grated fresh ginger
1 to 2 teaspoons wasabi paste
1 teaspoon lime juice
3 tablespoons light mayonnaise dressing or salad dressing
1 tablespoon soy sauce
1 tablespoon lime juice
1/4 teaspoon crushed red pepper


Take each piece of the rice paper and dip it in water. Place these damp papers in between damp paper or cotton towels, and allow to stand for ten minutes.

Combine the wasabi paste, ginger, and 1tsp of the line juice together in a small bowl. Stir the mayo or salad dressing into the ginger mix.

Toss the tofu, shredded broccoli, and coconut together in a large mixing bowl. Add the mayo mixture to the bowl and toss again to coat.

Line the pieces of rice paper with one leaf of lettuce. Spoon the slaw mixture over the lettuce. Add the mango slices to the paper, and wrap. Be sure to fold the ends in as you roll up the rice paper.

Stir the soy sauce, 1 tbsp of lime juice, and red pepper together in a small bowl for the dipping sauce.

Makes 6 rolls. 


Kris said...

These would be great for my Dad; thanks for the recipe!

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