Crispy Curry Rice Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 oz low-fat silken tofu1/2 tbsp lemon juice1 tsp lemon zest1/2 tsp curry powder1/4 tsp garlic powderpinch cinnamonpinch cumin1/4 tsp salt3 oz cooked shrimp1/3 cup cooked brown, short-grain rice3 oz cooked cauliflower, roughly mashed 1/2 cup diced tomatoes, drained12 rounds rice paper (like for Thai fresh rolls)1 1/2 cups (not packed) baby spinach
Preheat oven to 400°F and line a cookie sheet with parchment.
In a food processor, combine tofu, lemon juice, lemon zest, curry powder, garlic powder, cinnamon, cumin and salt. puree until smooth.
Add shrimp and pulse until finely chopped.
Scrape into a bowl and stir in rice, cauliflower and tomatoes. Season to taste.
Soak 1 rice paper round in a shallow dish of hot water until softened.
Scatter a layer of spinach in the middle of the sheet, then spoon about 3 tbsp of the shrimp filling in the centre. Leave about 1" on the bottom and top.
Fold the bottom of the wrapper over the filling, then fold in each end and roll up the bundle. Seal the end with water and place seam-side down on the sheet.
Repeat with remaining ingredients.
Lightly spray rolls with PAM and bake on the lower rack of the oven for 5-10 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
In a food processor, combine tofu, lemon juice, lemon zest, curry powder, garlic powder, cinnamon, cumin and salt. puree until smooth.
Add shrimp and pulse until finely chopped.
Scrape into a bowl and stir in rice, cauliflower and tomatoes. Season to taste.
Soak 1 rice paper round in a shallow dish of hot water until softened.
Scatter a layer of spinach in the middle of the sheet, then spoon about 3 tbsp of the shrimp filling in the centre. Leave about 1" on the bottom and top.
Fold the bottom of the wrapper over the filling, then fold in each end and roll up the bundle. Seal the end with water and place seam-side down on the sheet.
Repeat with remaining ingredients.
Lightly spray rolls with PAM and bake on the lower rack of the oven for 5-10 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 165.8
- Total Fat: 0.8 g
- Cholesterol: 41.4 mg
- Sodium: 144.8 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 1.4 g
- Protein: 10.5 g
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