Spring Rolls
Servings
12people
Servings
12people
Ingredients
  • 12(8-inch) round, dried rice-paper wrappers
  • 12 fresh basil leaves or mint leaves
FILLING
  • 2ounces dried bean thread noodles
  • 8ounces flavored baked tofu, julienned
  • 4 green onions (green part only), julienned
  • 1medium red bell pepper, julienned
  • 1/2tablespoon sesame oil
  • 2tablespoons Thai Saucesee recipe below
Instructions
  1. 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.
  2. Soak a sheet of rice paper in warm water until soft, about 1 minute. Carefully transfer the rice paper to a dry cutting board.
  3. 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.
Recipe Notes
Nutrition Facts
Spring Rolls
Amount Per Serving
Calories 95
* Percent Daily Values are based on a 2000 calorie diet.

Calories 95,Fat 3,Perfat 26,Cholesterol 0,Carbo 13,Protein 5