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Fresh Vegetable Summer Rolls

Fresh Vegetable Summer Rolls
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Asian Flavors Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.
Summary
Fresh summer rolls are easy to make. Here, tofu replaces the Vietnamese shrimp filling for a vegetarian version of the classic and popular dish. Enjoy a small amount of low-sodium peanut or chili sauce for dipping, if desired.
  • Prep time
    25 min
  • Servings
    12 Servings
  • Serving size
    1 roll
Appetizers Dinner Gluten-Free Holidays & Entertaining Lunch No Cook Vegan Vegetarian CKD Dialysis CKD Non-Dialysis Kidney-Friendly Veggie Rich Asian
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1 roll
  • Amount per serving Calories 85

  • Total Fat 2g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 55mg
  • Total Carbohydrate 13g
    • Dietary Fiber 1g
    • Total Sugars 2g
    • Added Sugars 0g
  • Protein 5g
  • Potassium 155mg
  • Phosphorus 75mg

Choices/Exchanges: 1 Starch

Appetizers Dinner Gluten-Free Holidays & Entertaining Lunch No Cook Vegan Vegetarian CKD Dialysis CKD Non-Dialysis Kidney-Friendly Veggie Rich Asian
Ingredients

Ingredients

  • bibb or boston lettuce
    12 leaves
  • extra firm tofu (drained and cut lengthwise into 12 1/2-inch-thick planks)
    1 lbs
  • large carrot (peeled and cut into 2-inch-long matchsticks)
    1
  • English or hothouse cucumber (peeled, seeded, and cut into 2-inch-long matchsticks)
    1/2
  • mung bean or clover sprouts (blanched)
    2 cup
  • fresh mint
    24 leaves

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Directions

Directions

  1. Fill a flat round cake pan with water. Place a clean, smooth (not fuzzy) kitchen towel on your work surface. Arrange the lettuce, tofu, carrots, cucumber, sprouts, and mint into individual piles on a plate.

  2. Put 1 rice paper in the water. Soak until pliable. Place the rice paper on top of the kitchen towel. Blot dry. The paper should be sticky, not slippery. Stack the ingredients as follows, one on top of the other on the side of the paper closest to you: 1 lettuce leaf, 1 piece of tofu, some carrot, cucumber, sprouts, and 2 mint leaves, one beside the other.

  3. Fold the side of the paper that is farthest from you over the filling tightly. Be careful not to tear it. Fold in the sides, and roll all the way to the end. Repeat this step with the remaining ingredients.

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