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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is an easy recipe for delicious Viet Namese/Thai style spring rolls. Light, healthy, a great summer meal but equally good all year long! This recipe is based on a Better Homes & Gardens recipe from the early 90s. Ingredients:
1/4 cup soy sauce |
2 tablespoons rice vinegar |
1/2 teaspoon sesame oil |
1/4 teaspoon sesame seeds |
2 cups coleslaw mix (shredded cabbage and carrots) |
1 (10 1/2 ounce) package firm tofu, drained and diced |
1/3 cup chopped peanuts |
1/2 cup sweet and sour sauce |
8 9 inch round rice paper sheets |
fresh cilantro (optional) |
green onion (optional) |
Directions:
1. FOR DIPPING SAUCE.
2. Stir together soy sauce, vinegar,sesame oil and sesame seed in a small bowl and set aside.
3. FOR FILLING.
4. Combine slaw mix, tofu and nuts.
5. Add sweet and sour sauce, toss to coat, and set aside.
6. TO PREPARE.
7. Dip rice papers in a bowl of warm water and drain off excess.
8. Place between damp kitchen towels until ready to fill. One at a time works best!
9. In the center of a rice paper place a cilantro leaf and/or a thin shred of green onion.
10. Top with about 1/2 cup of the filling.
11. Fold one edge over the filling, fold in sides, and roll up.
12. Serve with the dipping sauce.
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