VEGETARIAN SPRING ROLL

VEGETARIAN SPRING ROLLS

Refreshing Vegetarian Spring Rolls

Recipe compliments of cookbook author Ying Chang Compestine.

Estimated Times
Preparation Time 30 mins.
Cooking Time 5 mins.

2 tablespoons canola oil
1 1/2 teaspoons finely chopped garlic
8 oz. flavored, baked tofu, shredded
1 cup sunflower greens or bean sprouts
1/2 cup shredded fresh basil leaves
1 medium red bell pepper, cut into short thin strips
2 tablespoons MAGGI TASTE OF ASIA Sweet Chili Sauce
1 tablespoon MAGGI Seasoning Sauce
1 1/2 teaspoons sesame oil
12 (8-inch) round dried rice paper wrappers
Soy and Chili Dipping Sauce (recipe follows)

HEAT canola oil in large, nonstick skillet over medium-high heat. Add garlic; cook, stirring constantly, for about 30 seconds or until fragrant. Add tofu; cook, stirring frequently, for 2 minutes. Turn off heat. Stir in sunflower greens, basil, bell pepper, sweet chili sauce, seasoning sauce and sesame oil.

SOAK one sheet of rice paper wrapper in warm water for about 1 minute or until soft. Transfer wrapper to a dry cutting board.

ARRANGE 2 tablespoons filling in an even horizontal mound just below the center of the wrapper. Tightly roll up the rice paper to form a tight cylinder, folding in the sides about halfway, as you would to form an egg roll or a blintz. Repeat procedure with remaining wrappers and filling. Cut each spring roll in half on the diagonal. Serve with Soy and Chili Dipping Sauce.

FOR SOY AND CHILI DIPPING SAUCE:
COMBINE 1/4 cup MAGGI TASTE OF ASIA Cooking Soy Sauce, 2 tablespoons rice vinegar, 1 1/2 tablespoons finely chopped green onion, 1 tablespoon MAGGI TASTE OF ASIA Sweet Chili Sauce and 1 teaspoon sesame oil in small bowl.

Serving Size: 24

Nutrition Facts

Serving Size: 1/24 of a recipe
Servings per Recipe: 24

Amount per serving
Calories 90
Calories from Fat 25
Total Fat 3 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 390 mg
Carbohydrates 12 g
Dietary Fiber 1 g
Sugars 2 g
Protein 4 g
Vitamin A 8
Vitamin C 15
Calcium 2
Iron 4