Sweet and Spicy Spring Rolls
Recipe from Better Homes and Gardens

The ginger-lime dressing tossed with broccoli and coconut are a fresh twist for serving spring rolls.


Sweet and Spicy Spring Rolls

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Servings: 6 spring rolls
Total Time: 25 mins
Related Categories: Asian Cuisine, Vegetable Appetizers, Vegetarian Tofu
 
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Ingredients
  • 6  8-inch round
    rice paper wraps
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  • 2  teaspoons
    grated fresh ginger
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  • 1  to 2 teaspoons
    wasabi paste
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  • 1  teaspoon
    lime juice
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  • 3  tablespoons
    light mayonnaise dressing or salad dressing
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  • 2  cups
    packaged shredded broccoli (broccoli slaw mix)
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  • 1/2  of a 10-1/2-ounce package
    extra-firm tofu, drained and chopped (about 1 cup)
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  • 1/4  cup
    flaked coconut
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  • 6 
    romaine lettuce leaves
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  • 1  cup
    sliced mango
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  • 1  tablespoon
    soy sauce
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  • 1  tablespoon
    lime juice
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  • 1/4  teaspoon
    crushed red pepper
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Directions
1.
Carefully dip each rice paper in water; place between damp paper towels or clean, damp cotton towels. Let stand 10 minutes.
2.
Meanwhile, combine the ginger, wasabi paste, and 1 teaspoon lime juice in a small bowl. Stir in mayonnaise dressing or salad dressing.
3.
Toss together the shredded broccoli, tofu, and coconut in a large mixing bowl. Add mayonnaise mixture; toss to coat.
4.
Line each rice paper with a lettuce leaf. Spoon slaw mixture atop. Add several mango slices. Wrap rice paper around broccoli mixture, folding ends in as you roll up wrap. In a small bowl stir together soy sauce, 1 tablespoon lime juice, and crushed red pepper. Serve with Dipping Sauce. Makes 6 spring rolls.
Nutrition information
Calories 174, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Cholesterol 32 mg, Sodium 234 mg, Carbohydrate 22 g, Total Sugar 6 g, Fiber 3 g, Protein 7 g. Daily Values: Vitamin C 70%, Calcium 5%, Iron 8%. Percent Daily Values are based on a 2,000 calorie diet
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