Ingredients
Scale
- 8 rice paper wrappers
- 1 block firm tofu, pressed and sliced
- 1 cup mixed salad greens
- 1 cup shredded carrots
- 1 cucumber, sliced thin
- Fresh mint and basil leaves
- Soy sauce or tamari for dipping
Instructions
- Prepare the Tofu:
- In a pan, cook the sliced tofu until golden on both sides. This usually takes about 3-4 minutes per side. Ensure that the tofu is well-pressed before slicing to remove excess moisture, which helps it crisp up nicely.
- Soak the Rice Paper Wrappers:
- Fill a shallow dish with warm water. Soak a rice paper wrapper in the warm water for 10-15 seconds until soft. Be careful not to over-soak, as this can cause the wrapper to tear.
- Assemble the Spring Rolls:
- Lay the softened wrapper flat on a clean surface. Add a small handful of mixed salad greens, a portion of shredded carrots, several cucumber slices, a few pieces of cooked tofu, and a couple of mint and basil leaves.
- Roll the Spring Rolls:
- Fold the sides of the wrapper inwards and then roll tightly from the bottom up, ensuring that the filling is compact and secure within the wrapper. Continue the process for the remaining ingredients.
- Serve:
- Arrange the spring rolls on a platter and serve with soy sauce or tamari for dipping.
Nutrition
- Serving Size: One Normal Portion
- Calories: 80
- Fat: 2g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g