The ginger-lime dressing tossed with broccoli and coconut are a fresh twist for serving spring rolls.
Servings: 6 spring rolls
Total: 25 mins
Ingredients
6 8-inch round rice paper wraps
2 teaspoons grated fresh ginger
1 to 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 of a 10-1/2-ounce package extra-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
Directions
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.
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