Vegetable Spring Rolls with Baked Tofu and Dipping Sauce
Author: Kitchens
  • 1 ounces bean thread noodles; cooked according to package directions and well drained
  • 1 1/2 Cups shredded Napa or Chinese cabbage (rinse leaves and spin dry before shredding)
  • 1/2 Cup grated carrot
  • 1/3 Cup thinly-sliced scallion greens
  • 12 round rice papers (8" diameter)
  • 4 ounces tofu; cut 1/2" cubes
  • 20 large fresh basil leaves (to 24); rinsed, spun dry
  • Peanut Miso Dressing and Dipping Sauce; (see Recipe)
  1. Gently squeeze the cooked bean thread noodles to release excess moisture. Chop them coarsely. In a large bowl, toss together the noodles, cabbage, carrot, and scallion greens.
  2. Fill a 10-inch pie plate with warm water. Submerge one of the rice papers in the water and soak just until pliable, 30 to 60 seconds. Transfer to a clean kitchen towel and blot gently to dry. Arrange about 1/4 cup of the noodle mixture along the bottom third of the rice paper. Distribute 5 to 6 tofu cubes and 2 basil leaves on the noodles. Lift the bottom edge over the filling, fold the sides toward the center, and roll up as tightly as possible. Set on a plate, seam-side down. Repeat with the remaining rice papers.
  3. Serve the spring rolls immediately. Alternatively, refrigerate in a tightly sealed container for up to 2 days. (Return to room temperature before serving.) Divide the dipping sauce among several small bowls and serve alongside.
This recipe yields 10 to 12 spring rolls.

Per Serving (excluding unknown items): 112 Calories; 6g Fat (40.7% calories from fat); 10g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 29mg Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

NOTES: Recipe from "The New Soy Cookbook" by Lorna Sass
Recipe by Recipes at