Description
These fresh spring rolls are light, healthy, and packed with crisp vegetables, herbs, and optional tofu, wrapped in rice paper and served with a flavorful peanut sauce.
Ingredients
- 8 spring roll rice papers
- 1 cup shredded green cabbage
- 1 cup julienned carrots
- 1 cup julienned cucumber
- 1 red bell pepper, thinly sliced
- 1 avocado, thinly sliced
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves
- ½ cup fresh basil leaves
- 4 ounces baked tofu, sliced into strips (optional)
- Peanut sauce for dipping
Instructions
- Prepare all the filling ingredients and set them up for easy assembly.
- Fill a shallow pan with warm water. Dip one rice paper into the water for about 20 seconds or until soft but not too floppy.
- Place the softened rice paper on a clean, damp towel or cutting board.
- Layer a small amount of each filling ingredient in the center of the paper, leaving space around the edges.
- Fold the bottom of the paper over the filling, then fold in the sides and roll tightly to seal.
- Repeat with remaining ingredients.
- Serve immediately with peanut sauce for dipping, or store in the fridge for up to a day.
Notes
- Do not overfill the rolls to prevent tearing.
- Cover finished rolls with a damp towel to keep them from drying out.
- Use any combination of fresh vegetables and herbs you prefer.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 roll (with sauce)
- Calories: 120
- Sugar: 3g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
