Spring Rolls
Introduction
This recipe is really easy; it's really more of a process than a recipe. Rice paper wrappers, which are available in the ethnic sections of most larger supermarkets these days, are a great way to wrap your veggies and protein for a quick snack or light lunch.
Ingredients
3 sheets rice paper
Spicy Sauce
1 T reduced-fat mayonnaise
1 T sriracha
Filling
1 c carrots, shredded
1 c broccoli slaw or chopped broccoli
2 bell peppers, sliced
1 c mushrooms, sliced
Protein: select one, (nutritional info is based on chicken)
6 oz chicken breast, shredded
6 oz turkey, sliced
6 oz tofu, crumbled
Spicy Sauce
1 T reduced-fat mayonnaise
1 T sriracha
Filling
1 c carrots, shredded
1 c broccoli slaw or chopped broccoli
2 bell peppers, sliced
1 c mushrooms, sliced
Protein: select one, (nutritional info is based on chicken)
6 oz chicken breast, shredded
6 oz turkey, sliced
6 oz tofu, crumbled
Directions
Combine the sauce ingredients in a small bowl.
Fill a shallow dish with hot tap water. Working one at a time, immerse the rice paper in the hot water. Remove from the water and lay flat on a clean kitchen towel. Spread sauce on the rice paper, then fill with 1/3 of the vegetables and meat or tofu.
Fold in sides of the paper to form a seal, then roll from the bottom of the circle away from you to form an egg roll shape. Repeat until all three rice papers have been filled. Serve immediately.
Makes 3 rolls.
Fill a shallow dish with hot tap water. Working one at a time, immerse the rice paper in the hot water. Remove from the water and lay flat on a clean kitchen towel. Spread sauce on the rice paper, then fill with 1/3 of the vegetables and meat or tofu.
Fold in sides of the paper to form a seal, then roll from the bottom of the circle away from you to form an egg roll shape. Repeat until all three rice papers have been filled. Serve immediately.
Makes 3 rolls.
Number of Servings: 3
