Photo: Gabriel Gurrola
Summer Rolls with Baked Tofu and Sweet-and-Savory Dipping Sauce
15 ingredients
Makes 4 (Makes 8 rolls) servings
openrecipes
Estimated Nutrition (whole recipe, rough)
343
Calories
17g
Protein
19g
Fat
33g
Carbs
Counts 9 of 13 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Bean | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 ounces dried bean thread noodles (cellophane noodles)
- 1 small carrot, cut into thin matchsticks (about 3/4 cup)
- 1 Kirby cucumber, halved lengthwise, seeded, and cut into thin matchsticks (about 3/4 cup)
- 1 small fresh jalapeño, cut into thin matchsticks
- 1/4 cup rice vinegar (not seasoned)
- 1/4 teaspoon sugar
- 1 tablespoon plus 3/4 teaspoon fresh lime juice, divided
- 16 rice-paper rounds (also called galettes de riz; about 8 inches in diameter) plus additional in case some tear
- 4 romaine leaves, each torn into 4 pieces
- 10 ounces packaged baked tofu, cut into 3- by 1/3-inch sticks
- 1 cup fresh bean sprouts
- 1/2 cup each of torn basil, mint, and cilantro leaves (11/2 cups total)
- 1/3 cup hoisin sauce
- 2 tablespoons chunky peanut butter
- 2 tablespoons water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes