Sweet and Spicy Spring Rolls

[Guest guest]

Sweet and Spicy Spring Rolls

Source: Better Homes and Gardens

 

6 8-inch round rice paper wraps

2 teaspoons grated fresh ginger

1 to 2 teaspoons wasabi paste

1 teaspoon lime juice

3 tablespoons light (vegan)mayonnaise dressing or salad

dressing

2 cups packaged shredded broccoli (broccoli slaw mix)

1/2 of a 10-1/2-ounce package extra-firm tofu, drained and

chopped (about 1 cup)

1/4 cup flaked coconut

6 romaine lettuce leaves

1 cup sliced mango

1 tablespoon soy sauce (gluten free if necessary/Liquid Aminos)

1 tablespoon lime juice

1/4 teaspoon crushed red pepper

 

 

1. Carefully dip each rice paper in water; place between damp

paper towels or clean, damp cotton towels. Let stand 10 minutes.

 

2. Meanwhile, combine the ginger, wasabi paste, and 1 teaspoon

lime juice in a small bowl. Stir in mayonnaise dressing or salad dressing.

 

3. Toss together the shredded broccoli, tofu, and coconut in a

large mixing bowl. Add mayonnaise mixture; toss to coat.

 

4. Line each rice paper with a lettuce leaf. Spoon slaw mixture

atop. Add several mango slices. Wrap rice paper around broccoli mixture,

folding ends in as you roll up wrap. In a small bowl stir together soy

sauce, 1 tablespoon lime juice, and crushed red pepper.

 

Serve with Dipping Sauce. Makes 6 spring rolls.

[Guest guest]

Hi there Tea Cozy,

Thanks for this - I'll try it out over the weekend.

I'm lucky enough to have a great Chinese takeaway at the corner of

my street.They are really into veganism and also do a lot of gluten

free stuff using cornflour for batter and separate oil for frying etc.

Trouble is, I'm on a pretty low income, so anything I can cook

myself is a godsend.

My name is Mikey by the way - I'm 43 and I live in Scotland.

See you later

Mikey

 

, " Tea Cozy "

<teacups@c...> wrote:

> Sweet and Spicy Spring Rolls

> Source: Better Homes and Gardens

>

> 6 8-inch round rice paper wraps

> 2 teaspoons grated fresh ginger

> 1 to 2 teaspoons wasabi paste

> 1 teaspoon lime juice

> 3 tablespoons light (vegan)mayonnaise dressing or

salad

> dressing

> 2 cups packaged shredded broccoli (broccoli slaw mix)

> 1/2 of a 10-1/2-ounce package extra-firm tofu, drained

and

> chopped (about 1 cup)

> 1/4 cup flaked coconut

> 6 romaine lettuce leaves

> 1 cup sliced mango

> 1 tablespoon soy sauce (gluten free if

necessary/Liquid Aminos)

> 1 tablespoon lime juice

> 1/4 teaspoon crushed red pepper

>

>

> 1. Carefully dip each rice paper in water; place

between damp

> paper towels or clean, damp cotton towels. Let stand 10 minutes.

>

> 2. Meanwhile, combine the ginger, wasabi paste, and 1

teaspoon

> lime juice in a small bowl. Stir in mayonnaise dressing or salad

dressing.

>

> 3. Toss together the shredded broccoli, tofu, and

coconut in a

> large mixing bowl. Add mayonnaise mixture; toss to coat.

>

> 4. Line each rice paper with a lettuce leaf. Spoon slaw

mixture

> atop. Add several mango slices. Wrap rice paper around broccoli

mixture,

> folding ends in as you roll up wrap. In a small bowl stir together

soy

> sauce, 1 tablespoon lime juice, and crushed red pepper.

>

> Serve with Dipping Sauce. Makes 6 spring rolls.