Prep 25 mins
Cook 0 mins
With the inclusion of fiery Japanese wasabi for spicy and coconut for sweet, these are something else again! Recipe found in Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let)!
FOR SPRING ROLLS
- 6 round rice paper sheets (each 8 inches in diameter)
- 2 teaspoons fresh ginger, grated
- 1 -2 teaspoon wasabi paste
- 1 teaspoon lime juice
- 1⁄3 cup light mayonnaise or 1⁄3 cup salad dressing
- 2 cups broccoli, shredded or 2 cups broccoli slaw mix
- 5 1⁄4 ounces extra firm tofu, drained, chopped (about 1 cup)
- 1⁄4 cup flaked coconut
- 6 leaves romaine lettuce
FOR DIPPING SAUCE
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1⁄2 teaspoon crushed red pepper flakes
- FOR SPRING ROLLS ~ Carefully dip each rice paper quickly in water & place between paper towels or clean cotton dish towels, then set aside for 10 minutes.
- Meanwhile, in a small bowl combine ginger, wasabi paste & lime juice, then stir in mayonnaise dressing.
- In a large bowl toss together shredded broccoli, tofu & coconut.
- Add ginger mixture & toss to coat.
- Line each rice paper with a lettuce leaf.
- Spoon broccoli mixture over lettuce, then wrap rice paper around broccoli mixture.
- FOR DIPPING SAUCE ~ Stir together the 3 sauce ingredients.
- Serve spring rolls with sauce on the side.
What an awesome way to get your veggies! These had amazing texture and flavor- crunchy from the lettuce and slaw, spicy and tart from the wasabi and lime juice! Oh yum! I had 6 inch wrappers on hand, and used 4 of them to roll 1/2 a batch of filling. I had a bit of filling left, but not quite enough to make a 5th roll. Instead of tofu (which I didn't have on hand) I used an equivalent weight of smoked salmon, which went beautifully with the other ingredients. Like another reviewer, I increased the lime juice, but that's just personal preference in how tart I like my dressing. I would make these again in a heartbeat- they are a perfect lunch on a hot day.
This was a delicious lunch today. I made all the broccoli slaw, dressing and dipping sauce, and used some green lettuce instead of romaine. Since this was just for me, I only made two rolls. As I am trying to use up what I have in the freezer, I used a little shredded chicken instead of tofu.I think I would up the amount of lime juice in the dressing next time - of course, limes are variable in how tart they are, but I think it could have used just a little more lime juice. I think if you were making all of these rolls, you would need more of the dipping sauce, I managed to use all of it on my two rolls. I think I might add a little hoisin sauce to the sauce next time, or perhaps a splash of mirin. The dipping sauce is something you could play with. Some sliced scallions would also be nice.
Loved them . . . like eating a salad in a roll. I added jicama (match stick size) to the broccolli slaw and left out the tofu. Also added a dash of soy to the ginger/mayo mixture. Also added a little hoisin to the dipping sauce. Thanks for the recipe.