20m$24.34Baked Tofu Rice Paper Rolls
No-cook rice paper rolls filled with baked tofu, shredded carrots, cucumber, avocado, and fresh mint. Serve chilled or at room temperature with a peanut-free, tree nut-free dipping sauce.
- Energy
- 453 calories per serving
- Protein
- 22.2 g per serving
- Carbs
- 46.6 g per serving
- Fat
- 21.3 g per serving
- Sodium
- 1164 mg per serving
Shopping options
Maple syrup
2 Teaspoon
Maple Grove Farms® 100% Pure Maple Syrup
3%
Romaine lettuce
6 Ounce
Kroger® Romaine Lettuce Hearts
33%
Rice paper wrappers
12 Count
Blue Dragon® Spring Roll Wrappers
80%
Baked tofu
14 Ounce
Simple Truth Organic® Super Firm Sesame Ginger Baked Tofu
100%
Fresh ginger, finely grated
1 Teaspoon
Organic Ginger Root
3%
Rice vinegar
2 Tablespoon
Nakano® Natural Rice Vinegar
8%
Low-sodium soy sauce
0.25 Cup
Kikkoman® Less Sodium Soy Sauce
20%
Fresh mint
1 Cup
Simple Truth Organic® Mint
100%
Shredded carrots
2 Cup
Kroger® Shredded Carrots
80%
English cucumber
1 Count
English Cucumber
100%
Avocado
2 Count
Fresh Medium Ripe Avocado
100%
Lime juice
1 Tablespoon
Italia™ Garden Lime Juice
13%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- rice paper wrappers-12 wrapper
- baked tofu-14 oz
- shredded carrots-2 cups
- English cucumber-1 medium cucumber
- avocado-2 medium avocado
- fresh mint-1 cup
- romaine lettuce-6 oz
- low-sodium soy sauce-0.25 cups
- rice vinegar-2 tbsp
- lime juice-1 tbsp
- maple syrup-2 tsp
- fresh ginger-1 tsp
Whisk together the soy sauce, rice vinegar, lime juice, maple syrup, and ginger in a small bowl until you have a smooth dipping sauce.
Cut the baked tofu into 24 strips, slice the cucumber into matchsticks, slice the avocado, and cut the romaine into thin strips.
Keep fingers curled back and the knife blade angled away while cutting the tofu and vegetables.
Fill a wide shallow dish with room-temperature water and set a clean damp towel on the work surface.
Dip 1 rice paper wrapper in the water for 5 to 8 seconds until pliable but still slightly firm, then lay it flat on the towel.
Layer romaine, shredded carrots, cucumber, 2 tofu strips, avocado, and mint across the lower third, leaving 1-inch borders and keeping the filling compact.
Fold the bottom edge over the filling, fold in the sides, and roll snugly into a sealed roll; repeat with the remaining wrappers and filling for 12 rolls.
For batch prep, arrange the rolls in a single layer, cover with a lightly damp towel, and refrigerate for up to 4 hours.
Keep the prepared rolls refrigerated if not serving right away.
Serve the rolls chilled or at room temperature with the peanut-free, tree nut-free dipping sauce.
Discard rolls left at room temperature for more than 2 hours.
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