Makes 12 rolls / This is a dish you can make a day ahead. Or you can wait until your guests arrive and have them help assemble the spring rolls. It's a great way to introduce your guests to each other. When these spring rolls are properly folded, the basil or mint leaves will show through the skin.
- 12 (8-inch) round, dried rice-paper wrappers
- 12 fresh basil leaves or mint leaves
- 2 ounces dried bean thread noodles
- 8 ounces flavored baked tofu, julienned
- 4 green onions (green part only), julienned
- 1 medium red bell pepper, julienned
- 1/2 tablespoon sesame oil
- 2 tablespoons Thai Sauce see recipe below
- To make the filling, cover the bean thread noodles with hot water and soak until softened, about l5 minutes; drain. Cut into 3-inch lengths. Place with rest of filling ingredients in a bowl. Stir lightly to mix.
- Soak a sheet of rice paper in warm water until soft, about 1 minute. Carefully transfer the rice paper to a dry cutting board.
- Arrange 1 basil or mint leaf horizontally along the bottom third of the rice paper, with top side of leaf facing rice paper so that the leaf is seen through its translucent skin. Cover them with 2 to 3 tablespoons of filling. Fold both sides over the ends of the line of filling. Tightly roll up the rice paper to form a cylinder, as you would to form an egg roll or a blintz. Assemble the remaining spring rolls the same way. Cut each spring roll in half on the diagonal. Serve with Thai Sauce.
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
Calories 95,Fat 3,Perfat 26,Cholesterol 0,Carbo 13,Protein 5