Tofu Spring Rolls with Chili Dipping Sauce

Nearly all the produce in this dish–red leaf lettuce, cilantro, and mint—can be grown at home.
Tofu Spring Rolls with Chili Dipping Sauce

Ingredients

2 ounces rice noodles
1 14–ounce package firm or extra firm tofu, drained well
12 spring roll wrappers
24 fresh mint leaves
1 medium carrot, trimmed, peeled, and cut into 3–inch matchsticks
1/3 cup fresh cilantro
12 pieces red leaf lettuce or similar lettuce
¼ cup tamari or soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon hoisin sauce
½ serrano chili, minced
1 tablespoon chopped, unsalted peanuts

Nutrition Facts

108 calories, 3 g fat (0.4 g saturated), 16 g carbohydrates, 5 g protein, 1 g fiber, 361 mg sodium (16% Daily Value).

Read more Healthy Recipes.

Directions

1. Fill a shallow bowl with hot, but not boiling, water. Soak rice noodles in water until soft, about 5 to 10 minutes. Drain and set aside to cool.

2. Meanwhile, squeeze tofu between two plates to release excess water. Cut into 24 rectangles, measuring about 2 inches by ¼ inch.

3. Fill a shallow bowl with hot, but not boiling, water. Submerge 1 spring roll wrapper until softened.

4. Assemble spring rolls. Lay one wrapper flat and place two mint leaves lengthwise in center. Layer on two pieces of tofu, several carrot slices, a sprinkling of cilantro, and a small handful of rice noodles. Top with a lettuce leaf.

5. Fold the long edge of the wrapper over ingredients. Then fold in ends and continue rolling wrapper lengthwise. Place seam side down on a plate. Repeat with remaining wrappers.

6. Make the dipping sauce. In a small serving bowl, combine tamari or soy sauce, rice vinegar, toasted sesame oil, and hoisin sauce. Whisk together ingredients. Stir in serrano chilis and peanuts. Serve with spring rolls.