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.
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
- % Daily value*
-
Total Fat
2g
3%-
Saturated Fat
0.5g
3% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
55mg
2% -
Total Carbohydrate
13g
5%-
Dietary Fiber
1g
4% -
Total Sugars
2g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
5g
-
Potassium
155mg
3%
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