These beautiful spring rolls make a perfect meat-free lunch or dinner.
Ingredients
- FOR THE ROLLS:
- 1 cup thinly sliced red cabbage
- 1 cup julienned jicama
- 1/2 cup mint leaves
- 12 rice paper spring-roll wrappers
- 1 16-ounce block firm tofu, pressed and cut into 3x1-inch strips
- FOR THE PEANUT DIPPING SAUCE:
- 1/2 cup creamy peanut butter
- 3/4 cup warm water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon gluten-free, low-sodium soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1 green onions, chopped
Notes
PER SERVING (1 roll and 1 tablespoon sauce): 117 cal, 7g fat (3g mono, 3g poly, 1g sat), 0mg chol, 149mg sodium, 7g carb (2g fiber, 3g sugars), 8g protein
