Ingredients
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6 round rice paper sheets (each 8 inches in diameter)
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2 teaspoons fresh ginger, grated
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1 -2 teaspoon wasabi paste
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1 teaspoon lime juice
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1/3 cup light mayonnaise or 1/3 cup salad dressing
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2 cups broccoli, shredded or 2 cups broccoli slaw mix
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5 1/4 ounces extra firm tofu, drained, chopped (about 1 cup)
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1/4 cup flaked coconut
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6 leaves romaine lettuce
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2 tablespoons soy sauce
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Instructions
- 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.