vegetarian (vegan) fresh Thai spring roll
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
* Asparagus, fresh, 1 spear, snapped into 3-inch pieces * Tofu, extra firm, 2 strips *Rice Noodles, prepared, about two tablespoons * Carrots, raw, 3 strips, * Cucumber (peeled), 1 slice * *Rice Paper Spring Roll Wrapper * *cilantro leaves *basil leaves Marinade for tofu (not included in calorie count)
Put a pot of water on to boil for vermicelli. While water is heating, marinade tofu. We use a combination of sweetened lime juice, soy sauce, salt, possibly honey, and some garlic and chili pepper. For children, more honey and none of the spicy stuff.
Put asparagus in a steamer basket and place over the heating water. Peel a carrot into thin strips. Cut cucumber into matchstick-sized pieces about 3 inches long. When water is boiling, cook the rice noodles (should take about 10 minutes). Remove asparagus, drain noodles.
Fill a bowl with hot tap water. Take a spring roll wrapper and dip in water for one or two seconds, until pliable and translucent, being careful not to tear it.
Lay down on a plate and make a small pile of noodles, tofu, asparagus, carrot and cucumber in the center of the wrapper, about two-thirds of the way to the bottom. Try to square off the sides as much as possible.
Fold sides of wrapper around pile, place basil and cilantro leaves around on upper third of wrapper, being careful to avoid edges. (The leaves go on the top so that they look pretty showing through the outer layers of the spring roll.)
Fold bottom of wrapper over pile and roll into snug roll, taking care not to rip the wrapper. (This takes finesse, but you can always wrap a second wrapper around the first if you break it. Using fewer noodles may help as well.) Dip a sharp knife in hot water and slice at an angle.
NOTE: If you're making a bunch of these for a family, your plate may get sticky from the wrapper, causing your spring rolls to tear. The solution is to sprinkle a little bit of water on the plate every 3 to 5 rolls.
Good luck, and enjoy. They're worth it.
Number of Servings: 1
Recipe submitted by SparkPeople user KARACITA.
Put asparagus in a steamer basket and place over the heating water. Peel a carrot into thin strips. Cut cucumber into matchstick-sized pieces about 3 inches long. When water is boiling, cook the rice noodles (should take about 10 minutes). Remove asparagus, drain noodles.
Fill a bowl with hot tap water. Take a spring roll wrapper and dip in water for one or two seconds, until pliable and translucent, being careful not to tear it.
Lay down on a plate and make a small pile of noodles, tofu, asparagus, carrot and cucumber in the center of the wrapper, about two-thirds of the way to the bottom. Try to square off the sides as much as possible.
Fold sides of wrapper around pile, place basil and cilantro leaves around on upper third of wrapper, being careful to avoid edges. (The leaves go on the top so that they look pretty showing through the outer layers of the spring roll.)
Fold bottom of wrapper over pile and roll into snug roll, taking care not to rip the wrapper. (This takes finesse, but you can always wrap a second wrapper around the first if you break it. Using fewer noodles may help as well.) Dip a sharp knife in hot water and slice at an angle.
NOTE: If you're making a bunch of these for a family, your plate may get sticky from the wrapper, causing your spring rolls to tear. The solution is to sprinkle a little bit of water on the plate every 3 to 5 rolls.
Good luck, and enjoy. They're worth it.
Number of Servings: 1
Recipe submitted by SparkPeople user KARACITA.
Nutritional Info Amount Per Serving
- Calories: 74.2
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 63.5 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 0.6 g
- Protein: 2.9 g