Veggie-Tofu Spring Rolls

Name: Veggie-Tofu Spring Rolls
Ingredients: h piece of daikon radish, peeled and cut into thin matchsticks (about 1 cup), or you can use any other radish; 1-2 carrots, peeled, cut into thin matchsticks (about 1 cup); 1 cup thinly sliced red cabbage; 1 cup bean sprouts; 1 cup thinly sliced red bell pepper; 4 scallions, thinly sliced; ½ - ¾ avocado, thinly sliced; ½ cup loosely packed fresh Thai basil or mint leaves; ½ cup loosely packed cilantro leaves; 1 (6-ounce) package seasoned tofu, cut into ½ inch strips; 10 rice paper wrappers; Other optional ingredients; 1 jalapeno diced, chopped peanuts, or toasted sesame seeds; 10 Boston lettuce leaves or red leaf lettuce, optional; ¾ cup peanut sauce (see recipe below); ½ cup creamy peanut butter (choose one with no added sugar); ¼ cup water; 2 tablespoons lime juice or rice wine vinegar; 2 tablespoons reduced-salt soy sauce; 1½tablespoons fish sauce; 2 teaspoons Asian chili-garlic sauce (or sriracha); 1 ½ teaspoons grated ginger; 1 garlic clove, minced

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Yield: 10 rolls Nutrition per 1 roll: Calories: 129, fat: 7g (saturated: 1g), carbohydrates: 12g, protein: 7g, fiber: 3g, sugar: 4g, sodium: 190mg Look for seas

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Ingredients

h piece of daikon radish, peeled and cut into thin matchsticks (about 1 cup), or you can use any other radish
1-2 carrots, peeled, cut into thin matchsticks (about 1 cup)
1 cup thinly sliced red cabbage
1 cup bean sprouts
1 cup thinly sliced red bell pepper
4 scallions, thinly sliced
½ - ¾ avocado, thinly sliced
½ cup loosely packed fresh Thai basil or mint leaves
½ cup loosely packed cilantro leaves
1 (6-ounce) package seasoned tofu, cut into ½ inch strips
10 rice paper wrappers
Other optional ingredients; 1 jalapeno diced, chopped peanuts, or toasted sesame seeds
10 Boston lettuce leaves or red leaf lettuce, optional
¾ cup peanut sauce (see recipe below)
½ cup creamy peanut butter (choose one with no added sugar)
¼ cup water
2 tablespoons lime juice or rice wine vinegar
2 tablespoons reduced-salt soy sauce
1½tablespoons fish sauce
2 teaspoons Asian chili-garlic sauce (or sriracha)
1 ½ teaspoons grated ginger
1 garlic clove, minced