Garden Rolls (Oriental) - Vegan

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* Exported from MasterCook *

 

Garden Rolls (Oriental) - Vegan

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

ROLLS

1 1/2 oz. dried cellophane or bean thread noodles (1 1/2 to 2 oz)

6 rice paper wrappers

6 pieces red leaf lettuce -- rinsed, dried and stem end trimmed

1 cup shredded carrots

1 Bunch fresh coriander -- rinsed

4 oz. Asian-seasoned baked tofu

6 thin scallions -- green ends slivered

DIPPING SAUCE

1/2 cup hoisin sauce

1 Tbs. crunchy peanut butter

1 Tbs. Asian chili paste -- or to taste

 

1. Soak noodles in boiling water to cover, about 7 minutes, or until

softened. Drain, rinse in cold water and drain again. When cool, divide

into 6 equal-sized portions.

 

 

2. Assemble ingredients in separate piles on work surface, cutting tofu

into thin slices for total of 12 pieces. Starting with first roll, quickly

wet rice paper wrapper in warm water, and place flat on work surface.

Place 1 piece leaf lettuce on wrapper and layer on top shredded carrots,

leafy sprigs fresh coriander, 2 strips tofu and 1 portion noodles. Wrap up

roll tightly, starting at nearest rounded edge, taking one turn. Fold in

left edge over filling, leaving right edge open. Continue rolling wrapper

tightly into neat packet. Insert scallion into unwrapped edge of roll so

green end protrudes like plume. Repeat process with remaining ingredients.

Set aside rolls on serving platter, and cover with damp paper towels until

ready to serve.

 

 

3. To mix dipping sauce, stir all ingredients until well mixed. Place in

serving dish, and pass with garden rolls.

 

GARDEN ROLLS PER SERVING: 314 CAL; 19G PROT; 7G TOTAL FAT (1G SAT. FAT);

45G CARB; 0MG CHOL; 340MG SOD; 6G FIBER

 

DIPPING SAUCE PER SERVING: 200 CAL; 4G PROT; 6G TOTAL FAT (1G SAT. FAT);

32G CARB; 0MG CHOL; 1310MG SOD; 2G FIBER

 

Source:

" Vegetarian Times, 01-NOV-01 p. 25 "

 

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Per Serving (excluding unknown items): 260 Calories; 7g Fat (22.5%

calories from fat); 8g Protein; 45g Carbohydrate; 9g Dietary Fiber; 2mg

Cholesterol; 1117mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3

Vegetable; 1 Fat; 2 Other Carbohydrates.

 

Serving Ideas : Fragrant fresh herbs and greens, tender raw veggies, some sort

of spiciness and a tofu product match well with Riesling. Try this fabulous

effort between a US winery and a German winemaker: Château Ste. Michelle Eroica

Dr. Loosen Riesling.

 

NOTES : Inspired by the delicious garden, or salad, rolls from

Vietnam—this Americanized version retains the concept but calls

for a different approach, including the use of scallions instead

of garlic chives, cellophane noodles instead of rice vermicelli

and baked tofu instead of shrimp. Serve the rolls with the classic

Chinese cold sesame noodles, and finish up with fresh fruit and

fortune cookies. Of course, hot jasmine tea is perfect with

dessert.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

 

 

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