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- 6 8 centimeter roundrice paper wraps
- 2 teaspoons grated fresh ginger
- 1 - 2 teaspoons wasabi paste
- 1 teaspoon lime juice
- 3 tablespoons light mayonnaise dressing or salad dressing
- 2 cups packaged shredded broccoli (broccoli slaw mix)
- 1/2 10 1/2ounce packageextra-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
- 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.
- cal. (kcal) 174,
- Fat, total (g) 7,
- chol. (mg) 32,
- sat. fat (g) 2,
- carb. (g) 22,
- Monosaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 6,
- pro. (g) 7,
- vit. A (IU) 2284,
- vit. C (mg) 41,
- Folate (µg) 56,
- sodium (mg) 234,
- calcium (mg) 50,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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