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Ingredients
10 servings
10 sheetsrice paper
round, found in asian section of the grocery store
rice noodles
cooked and rinsed
1 bunchcilantro
minced or whole, with stems removed, cut into long, thin strips
0.5 poundfirm tofu
raw
2carrots
medium, cut into long, thin strips
0.5cucumber
cut lengthwise, cut into long, thin strips small amount of green leaf lettuce, shredded
Instructions
Step 1
Cut cilantro, tofu, carrots, cucumber, and lettuce as directed, and make a pile of each for assembly.
Step 2
Cook rice noodles according to package; rinse well with cold water and set aside.
Step 3
Fill a large saucepan 1⁄2 inch to 1 inch deep with filtered water and heat over medium heat. Dip one sheet of rice paper into the water until it softens (about 15–20 seconds). Remove from water, allow excess water to drain off, and transfer to a cutting board.
Step 4
One ingredient at a time, arrange a small amount of rice noodles, cilantro, tofu, carrots, cucumbers, and lettuce on the bottom half of the sheet of rice paper. Fold in the sides of the rice paper, and then roll tightly into a large roll and set aside. Repeat with all ten sheets of rice paper. You will learn how much of each ingredient fits into each roll by experimenting. Cut each roll in half to expose the inside.
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