Lemongrass + Coconut Summer Rolls
Ingredients
The filling
-
8
ounces
extra firm tofu
-
2
stalks
lemongrass
-
2
tablespoons
soy sauce or tamari
-
1
teaspoon
maple syrup
-
1
juice of one
lime
-
1
package
rice paper
-
1
head
butter lettuce
-
1
big handful
mint
-
1
big handful
cilantro
-
½
a cucumber
cut into match sticks
-
1
ripe mango
peeled and cut into match sticks
-
½
cup
unsweetened coconut flakes
-
⅔
cup
sprouts of choice or grated carrots
-
optional
none
sesame seeds
The dipping sauce
-
⅓
cup
peanuts or ¼ cup peanut butter
-
2
tablespoons
rice vinegar
-
2
tablespoons
soy sauce
-
1
tablespoon
water
-
1
tablespoon
maple syrup
Instructions
- Drain and pat the tofu dry, then marinate it with lemongrass, lime juice, maple syrup, and soy sauce for 30 minutes.
- Toast the peanuts and blend all the dipping sauce ingredients together.
- Prepare a large bowl of warm water and dip a sheet of rice paper to soften it.
- Lay the softened rice paper on a damp dish towel or cutting board.
- Layer a lettuce leaf, mint, cilantro, a slice of tofu, cucumber, mango, coconut flakes, and sprouts or carrots on the rice paper.
- Fold the top over the filling, then the sides, and roll tightly to close.
- Repeat the process with the remaining ingredients.
- Serve the rolls with the dipping sauce.
Nutrition Facts (estimated)
Servings
about 8 rolls
Calories
200
Total fat
8g
Total carbohydrates
25g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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