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.
Servings:
6 spring rolls
Total Time:
25 mins
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Ingredients
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6 8-inch roundrice paper wrapssee savings
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2 teaspoonsgrated fresh gingersee savings
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1 to 2 teaspoonswasabi pastesee savings
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1 teaspoonlime juicesee savings
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3 tablespoonslight mayonnaise dressing or salad dressingsee savings
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2 cupspackaged shredded broccoli (broccoli slaw mix)see savings
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1/2 of a 10-1/2-ounce packageextra-firm tofu, drained and chopped (about 1 cup)see savings
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1/4 cupflaked coconutsee savings
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6romaine lettuce leavessee savings
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1 cupsliced mangosee savings
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1 tablespoonsoy saucesee savings
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1 tablespoonlime juicesee savings
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1/4 teaspooncrushed red peppersee savings
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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
Per serving: 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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