Regardless of yet another winter storm headed our way I am springing into spring with these rolls! Lunch, appetizer or dinner this a a great dish – flavorful & so light. Hope you enjoy!
- Drain and slice Nasoya Firm Lite tofu into 10 equal rectangles, then cut each piece into 4 strips
- Grab skillet & spray with cooking oil – sear strips of tofu until golden brown, set aside
- In a pot steam 20 trimmed (6″) asparagus spears until tender crisp, drain then cut lengthwise, set aside
- Fill a bowl with hot water and soak one rice paper wrapper at a time, let soften (15seconds) and remove, let excess water drip off & lie flat on a clean/dry surface
- Center 2-3 tofu strips in the bottom portion of the wrap – leaving a 1″ border on either side
- Layer with 3-4 asparagus halves, 2 pieces of sliced avocado, shredded carrots & a few leaves of both fresh mint and fresh basil
- Fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go
- Repeat until all of your fillings are used
For Dipping Sauce:
- Whisk together: 1/3C braggs, juice from 1 lemon, 2T orange juice, 2T mirin & 1/4t fresh ground red pepper
Cut each roll in half & serve with dipping sauce!
I made the original recipe yesterday, which can be found here. Only thing different from the above is the use of salmon instead of tofu. I baked 5oz of salmon at 400degrees for 20minutes. It was just as simple & delicious!
Nutritional Info Per Tofu Roll (Makes 10 Rolls): 65 calories – 2 grams of fat – 9 carbs – 5 grams of protein Nutritional Info Per Salmon Roll (Makes 10 rolls): 80 calories – 3 grams of fat – 9 carbs – 5 grams of protein