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RELATED RECIPES
Asian Peanut Sauce
Spicy Meatball Banh Mi
Fresh Tofu Summer Rolls
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30 minutes
4
Adjust servings
Makes 24 rolls
dairy-free
gluten-free
(?)
Has gluten from:
hoisin sauce
kid friendly
has meat
has pasta
has seafood
(?)
Has seafood from:
fish sauce
mediterranean
vegan
(?)
Not vegan due to:
light brown sugar
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
vegetable oil
tofu
rice paper wrapper
light brown sugar
This recipe has no customizations.
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Ingredient
 
1
tbsp
 
1
lb
Use firm tofu, cut into 1/2-inch thick slices.
 
1
head
small to medium head. Ribs removed, leaves cut into 1/2 inch strips.
 
1
bunch
trimmed, steamed until tender, and cut into 2 inch long pieces.
 
1
whole
large, peeled and julienned into 2 inch long pieces.
 
48
leaves
Can use 1 cup of cilantro leaves.
 
2
whole
trimmed and julienned into 2 inch long pieces.
 
24
whole
8 inches in diameter.
 
 
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INGREDIENTS FOR: ASIAN PEANUT SAUCE
Amount
Measure
Ingredient
 
2
tbsp
 
2
tbsp
more or less to taste.
 
1 1/2
cups
Ground to a powder - can substitute 1 cup 100% pure peanut butter.
 
1/4
cups
Can use palm sugar as well.
 
2
cups
Unsweetened.
 
1/3
cups
Can use fresh lemon juice.
 
1/4
cups
 
2
tbsp
 
1/2
cups
minced - can use cilantro as well.
 
 
PREPARATION
MAKING THE PEANUT SAUCE
1.
Follow the recipe steps in the "Dependent Recipes" section to make the peanut dipping sauce. You'll need 2-3 cups of the sauce for proper dipping.
MAKING THE FILLING
2.
Heat the oil in a nonstick skillet over medium heat, and pan fry the tofu slices until golden and crisp on both sides, about 10 minutes total.
3.
Drain on a paper towel-lined plate, cool, and cut into strips 2 inches long and 1/2 inch thick.
4.
On a larger platter, arrange the lettuce, asparagus, carrot, mint or cilantro leaves, scallions, and tofu sticks in individual piles, one next to the other.
COOKING THE RICE PAPER
5.
Fill a rectangular baking pan halfway with lukewarm water. Arrange a lint-free kitchen towel on your work surface. Have a second lint-free kitchen towel for blotting.
6.
Soak 2 rice papers, one at a time, separating them as you add them to the water, until pliable and fully softened, about 3 minutes.
7.
Carefully lift and place them flat one next to the other, on the towel. With the other towel, blot them dry (You want to work with a paper that is sticky, not wet and slippery).
FILLING THE ROLLS
8.
On the side closest to you and 1 inch from the edge, place a couple of pieces of tofu and asparagus, followed by small amounts of the lettuce, carrots, mint, and scallions. (Be light-handed here, as overstuffing your paper will probably result in tearing).
9.
Lift up the edge closest to you and fold over the filling. Fold in the sides, and continue to roll to the end (it should be tight but not so tight that you tear it).
10.
Repeat until you have 24 rolls. Serve with Asian Peanut Sauce on the side for dipping. Follow the steps for recipe "Asian Peanut Sauce", which is in the dependent recipes section to the right.
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
NOTES, TIPS, TRICKS, HINTS, ETC:
It is important to remove the ribs from the lettuce leaves so as to not tear through the delicate rice papers.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1322
Protein 38.5 g
Carbohydrates 119 g
Iron 0.91 mg
Fiber 13.2 g
Calcium 37.1 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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