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Tofu Veggie Summer Rolls

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Tofu Veggie Summer Rolls

Course: Dinner
Keyword: dairy-free, gluten-free
Calorie: 200-300, Under 300
Protein: 10-20g
Servings: 4
Calories: 286kcal

Ingredients

  • 3 tbsps Honey
  • 2 tbsps Fish Sauce
  • 2 tbsps Water (hot)
  • 2 tbsps Lime Juice
  • 8 Rice Paper Wraps
  • 2 cups Purple Cabbage (thinly sliced)
  • 1 Red Bell Pepper (medium, sliced)
  • 1/2 Cucumber (sliced)
  • 1 1/2 lbs Tofu (extra firm, pressed, sliced)

Instructions

  • In a bowl, whisk together the honey, fish sauce, water, and lime juice. Adjust to taste as needed.
  • Soften a sheet of rice paper underwater by submerging it in a shallow dish for five seconds. Transfer to a plate. Arrange the cabbage, bell pepper, cucumber, and tofu near the bottom of the wrap. Fold the bottom over the filling, then fold the sides. Tightly roll the rice paper until it is completely wrapped. Transfer to a separate plate and repeat this process until all ingredients are used up.
  • Dip into the sauce and enjoy!

Notes

  • Leftovers

    Best enjoyed immediately. Refrigerate in an airtight container for up to two days. Separate the rolls with a damp cloth or lettuce leaves to prevent sticking.
  • Serving Size

    One serving equals approximately two rolls.
  • Additional Toppings

    Add bean sprouts, crushed peanuts, vermicelli, cilantro, Thai basil, mint, shrimp, or sliced cooked pork.
  • No Honey

    Use sugar, maple syrup, or your sweetener of choice instead.
  • Hoisin Lover

    Instead of the fish sauce, make a hoisin dipping sauce by mixing equal parts of peanut butter and hoisin sauce. Dilute with water to your preferred consistency.

Nutrition

Serving: 4g | Calories: 286kcal | Carbohydrates: 39g | Protein: 19g | Fat: 9g | Cholesterol: 0mg | Sodium: 758mg | Fiber: 4g | Sugar: 18g | Vitamin A: 1472IU | Vitamin C: 67mg | Calcium: 513mg | Iron: 4mg

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