Basil Summer Rolls with Peanut Dipping Sauce

Basil Summer Rolls with Peanut Dipping Sauce Recipe
Photo: Randy Mayor; Styling: Claire Spollen
Made from a simple combination of rice flour, water, and salt, rice paper has about 30 calories per 8-inch round--that's 80% less than the same size flour tortilla. While filling one summer roll, let another rice paper soak.

Yield:

Serves 4 (serving size: 2 rolls and 1 1/2 tablespoons sauce)
Total time: 35 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 35 Minutes
Total: 35 Minutes

Nutritional Information

Calories 287
Fat 13.5 g
Satfat 1.8 g
Monofat 6.6 g
Polyfat 4.2 g
Protein 11 g
Carbohydrate 33 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 498 mg
Calcium 132 mg

Ingredients

8 ounces extra-firm tofu, drained
1 1/2 ounces uncooked rice vermicelli noodles
5 teaspoons rice vinegar, divided
2 tablespoons lower-sodium soy sauce, divided
2 tablespoons dark sesame oil
1 1/2 tablespoons hoisin sauce, divided
2 teaspoons sambal oelek (ground fresh chile paste)
1 cup very thinly sliced napa (Chinese) cabbage
3/4 cup matchstick-cut carrot
1/2 cup presliced shiitake mushroom caps
2 tablespoons fresh mint leaves
8 (8-inch) round rice paper sheets
8 large basil leaves
4 green onions, each cut into 2 (4-inch) slices
1 1/2 tablespoons chunky peanut butter
1 tablespoon water

Preparation

1. Cut tofu crosswise into 4 slices. Place tofu on several layers of paper towels. Cover with additional paper towels. Let stand 10 minutes, pressing down occasionally. Cut each slice in half to form 8 (3-inch) strips.

2. Cook noodles according to package directions. Drain and rinse with cold water; drain.

3. Combine 1 tablespoon vinegar, 1 tablespoon soy sauce, oil, 1 1/2 teaspoons hoisin sauce, and sambal oelek in a medium bowl, stirring with a whisk. Stir in cabbage, carrot, mushrooms, and mint; toss gently to coat.

4. Add hot water to a large shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or until soft. Place a dry kitchen towel on a work surface. Place rice paper sheet on towel. Place 1 basil leaf on bottom third of sheet, leaving a 2-inch border; top with 1 tofu slice, about 3 tablespoons cabbage mixture, about 2 tablespoons noodles, and 1 onion slice. Fold bottom of sheet over filling. Fold sides of sheet over filling; starting with filled side, roll up, jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining wrappers, basil, tofu, cabbage mixture, noodles, and onion.

5. Combine remaining 2 teaspoons vinegar, remaining 1 tablespoon soy sauce, remaining 1 tablespoon hoisin, peanut butter, and 1 tablespoon water in a small bowl, stirring with a whisk. Serve with summer rolls.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Robin Bashinsky,

Cooking Light

June 2014
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