Easy Thai Spring Rolls
Your tastebuds will spring into action with these thai rolls. Stuffed with a medley of tofu, bean sprouts and carrots, this amazing app is every bit as good as take-out, only a whole lot healthier. You'll be on a roll with this one.
Ingredients
- 2 cup(s) bean thread noodles
- 2 garlic cloves, mashed
- 1/8 floz fresh lime juice
- 1 tablespoon(s) seasoned rice vinegar
- 2/3 tablespoon(s) miso paste
- 1 hickory smoked tofu package
- 1 carrot
- 1 cup(s) fresh bean sprout
- 3 fresh basil leaves
- 8 rice paper sheets
- 8 tablespoon(s) sweet chili sauce, for dipping
Instructions
- Noodle PreparationIn a medium pot, boil 4 quarts of water.
- Place bean thread noodles in boiling water until soft.
- Drain in a colander.
- Carefully cut noodles into 1-inch pieces.
- Place cut noodles in large bowl.
- Peel garlic and mash it.
- Place in a separate bowl.
- Add 1 teaspoon of fresh lime juice, rice vinegar, and miso paste to garlic bowl.
- Stir and blend together.
- Pour sauce over noodles and mix all ingredients together.
- Filling Preparation1.
- Cut tofu into thin slices Set aside for later.
- Use a peeler to get small long strands of carrot.
- Set aside for later.
- Cut basil into thin strips with scissors.
- Spring Roll Assembly1.
- Pour warm water into large bowl 2.
- Place rice papper into warm water until it softens.
- Then place on a flat clean surface.
- In the middle of the wrapper, place a few pieces of tofu, a pinch of bean sprouts and shredded carrots.
- Sprinkle with cut basil and add some bean thread noodles.
- Wrap the rice paper burrito-style by folding over one side over the fillings.
- Fold end up towards the middle, then roll over tightly.
- Place on plate with the seam down.
- Serve with sweet chili sauce for dipping.
Nutrition
Calories: 1653kcalCarbohydrates: 280.88gProtein: 60.62gFat: 28.47gSaturated Fat: 4.64gSodium: 2725.04mgFiber: 18.71gSugar: 67.72g
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