Red Cabbage, Jicama and Tofu Spring Rolls with Peanut Sauce
  • 1cup thinly sliced red cabbage
  • 1cup julienned jicama
  • 1/2cup mint leaves
  • 12 rice paper spring-roll wrappers
  • 116-ounce block firm tofu, pressed and cut into 3×1-inch strips
  • 1/2cup creamy peanut butter
  • 3/4cup warm water
  • 1tablespoon rice vinegar
  • 1tablespoon sugar
  • 1tablespoon gluten-free, low-sodium soy sauce
  • 1/2teaspoon salt
  • 1/2teaspoon chili powder
  • 1 green onions, chopped
  1. First, set up your workstation: Fill a 12-inch pie plate with boiling water. Place a cutting board next to it to assemble the spring rolls. Place the prepared cabbage, jicama, mint and tofu in bowls nearby.
  2. Soften spring-roll wrappers one at a time in the slightly cooled water for about 10 seconds or less. They will turn translucent and be pliable. Lift wrapper out of the water, allowing excess water to drip back into the pie plate. Lay wrapper flat on the cutting board.
  3. Fill the bottom third of each wrapper with several mint leaves, a tofu strip and 1-2 tablespoons each of the jicama and cabbage. Don’t overstuff. Roll wrapper like a burrito, tucking the top and bottom in and pulling the sides tight. The wrappers stick to themselves to seal the edges.
  4. For the peanut sauce, in a blender, combine all sauce ingredients except green onions; process until creamy. Transfer sauce to small dipping bowls. Garnish sauce with green onions.
Recipe Notes
Nutrition Facts
Red Cabbage, Jicama and Tofu Spring Rolls with Peanut Sauce
Amount Per Serving
Calories 117 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Sodium 149mg 6%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 3g
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 roll and 1 tablespoon sauce): 117 cal, 7g fat (3g mono, 3g poly, 1g sat), 0mg chol, 149mg sodium, 7g carb (2g fiber, 3g sugars), 8g protein