By Raelyn Henson
Tofu Spring Rolls w/ Healthy Peanut Sauce
*By using powdered peanut butter (@pbfit) in the peanut sauce rather than regular peanut butter, I’m using 87% less fat and about 1/3 the calories! But, regular peanut butter works just fine as well :)
Updated at: Sun, 03 Sep 2023 00:04:24 GMT
Nutrition balance score
Great
Glycemic Index
58
Moderate
Glycemic Load
57
High
Nutrition per serving
Calories576.8 kcal (29%)
Total Fat10.5 g (15%)
Carbs98.6 g (38%)
Sugars17.7 g (20%)
Protein24.4 g (49%)
Sodium882.3 mg (44%)
Fiber6.1 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
2 ozvermicelli rice noodles
4 sheetsrice paper
0.25cucumber
thinly sliced
1carrot
large, thinly sliced
1mini red bell peppers
thinly sliced
¼ cupcabbage slaw mix
0.5 blocktofu
pre-baked, or marinate/make your own if you have the time
Peanut Sauce
Instructions
Step 1
Cook vermicelli noodles according to package instructions. While noodles cook prep your veggies.
Step 2
Assemble spring rolls: fill a bowl with hot water. Place rice paper wrap in the water then add to a damp cutting board. Arrange the tofu, bell pepper, carrot, and cucumber in the center of the wrap then top with cabbage slaw and rice noodles.
Step 3
Fold opposite ends of the softened rice paper in. Then fold the bottom into the center so that it meets the edges and seals and roll. Repeat with the remaining wraps and filling.
Step 4
Dip in peanut sauce and enjoy!
Notes
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