- Prep Time20 min
- Cook Time2 min
- Total Time22 min
- Ready in20
- Serving Size4
- Suitable for Diet
- Gluten Free
- Vegan
- Vegetarian
Ingredients
- 6 rice paper rounds – dried
- 6 red leaves lettuce leaves washed, dried and cut in half with stems removed
- 2 oz thin rice noodles – follow direction on package
- 1 cup fresh bean sprouts
- 1 small cucumber – peeled, seeded & julienned
- 1 carrot – peeled, shredded or julienned
- 1 red bell pepper thinly sliced – can be replaced with thinly sliced red cabbage
- 25 large mint leaves
- tofu (optional) – cut into cubes or strips
Cooking Instructions
1. Dip 2 – 3 rice paper rounds in a shallow bowl of water and then lay each of the rounds on a clean, damp kitchen towel. Allow to sit for 2- 3 min until soft.
2. Place a piece of red leaf lettuce on the bottom one third of the rice paper leaving a one-inch border on the sides. Place a small amount of the remaining ingredients on top of the lettuce and 3-4 mint leaves and 3 pieces of cubed tofu at this point.
3. Fold in the sides towards the center and begin to roll tightly. Place the roll down on its seam side and cover with a damp towel. Work only with 2 -3 rounds at a time.
4. Cut rolls into 3 pieces and serve with the dipping sauce of your choice.
