Recipe

Vegetable and tofu rolls

If not serving rolls immediately, place, seam-side down, on a plastic-wrap-lined tray, then cover with a damp paper towel and refrigerate until ready to serve.

Oct 17, 2010 1:00pm
  • 30 mins cooking
  • Serves 4, Makes 12 Item
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The Ultimate Low-fat cookbook, ACP Books

Ingredients

Vegetable and tofu rolls
  • 1 medium carrot (120g), cut into matchsticks
  • 100 gram snow peas, trimmed, sliced thinly
  • 50 gram snow pea sprouts, trimmed
  • 1/2 cup loosely packed fresh coriander leaves
  • 12 x 21cm rice paper rounds
  • 1 baby cos lettuce, leaves separated
  • 100 gram thai-style baked tofu, cut into 12 slices
Thai dipping sauce
  • 2 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon grated palm sugar
  • 1 fresh small red thai chilli, chopped finely

Method

Vegetable and tofu rolls
  • 1
    Blend dipping sauce ingredients together in a small bowl.
  • 2
    Combine carrot, snow peas, sprouts and coriander in another medium bowl.
  • 3
    浸米纸轮进碗温水until soft; place on board covered with tea-towel. Top with one lettuce leaf, one tofu slice and a little of the carrot mixture. Fold and roll to enclose filling. Repeat with remaining ingredients to make a total of 12 rolls.
  • 4
    Serve with dipping sauce.

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