Print Print Email Email Save
Log in to save this recipe!
Save
Bookmark Bookmark Comment Comment

Garden Rolls

My YJ Recipes

Saved!

Nutritional Information

Serves 2

Amount Per serving:

Calories 200
Protein 19g
Total fat 7g
Carbs 45g
Cholesterol mg
Sodium 340mg
Fiber 6g
Sugars g

Inspired by the delicious garden, or salad, rolls from Vietnam—this Americanized version retains the concept but calls for a different approach, including the use of scallions instead of garlic chives, cellophane noodles instead of rice vermicelli and baked tofu instead of shrimp. Serve the rolls with the classic Chinese cold sesame noodles, and finish up with fresh fruit and fortune cookies. Of course, hot jasmine tea is perfect with dessert.

Ingredients

  • Garden Rolls
  • 1 1/2 to 2 oz. dried cellophane, or bean thread, noodles
  • 6 rice paper wrappers
  • 6 pieces red leaf lettuce, rinsed, dried and stem end trimmed
  • 1 cup shredded carrots
  • Bunch fresh coriander, rinsed
  • 4 oz. Asian-seasoned baked tofu
  • 6 thin scallions, green ends slivered
  • Dipping Sauce
  • 1/2 cup hoisin sauce
  • 1 Tbs. crunchy peanut butter
  • 1 Tbs. Asian chili paste, or to taste

Directions

  1. Soak noodles in boiling water to cover, about 7 minutes, or until softened. Drain, rinse in cold water and drain again. When cool, divide into 6 equal-sized portions.
  2. Assemble ingredients in separate piles on work surface, cutting tofu into thin slices for total of 12 pieces. Starting with first roll, quickly wet rice paper wrapper in warm water, and place flat on work surface. Place 1 piece leaf lettuce on wrapper and layer on top shredded carrots, leafy sprigs fresh coriander, 2 strips tofu and 1 portion noodles. Wrap up roll tightly, starting at nearest rounded edge, taking one turn. Fold in left edge over filling, leaving right edge open. Continue rolling wrapper tightly into neat packet. Insert scallion into unwrapped edge of roll so green end protrudes like plume. Repeat process with remaining ingredients. Set aside rolls on serving platter, and cover with damp paper towels until ready to serve.
  3. To mix dipping sauce, stir all ingredients until well mixed. Place in serving dish, and pass with garden rolls.

Wine Suggestions
Fragrant fresh herbs and greens, tender raw veggies, some sort of spiciness and a tofu product match well with Riesling. Try this fabulous effort between a US winery and a German winemaker: Château Ste. Michelle Eroica Dr. Loosen Riesling.


Print Print Email Email Save
Log in to save this recipe!
Save
Bookmark Bookmark Rate it
Your rating: 
Rate it
Comment Comment

Subscribe to Yoga Journal Magazine

Reader Comments

krob758

How do you make the Asian seasoned baked tofu?

Add a Comment »

Your Name:

Comment:

Stay Connected with Us!

Yoga Journal Live events
sd14 San Diego
Sheraton San Diego
July 10-14, 2014
Register
2014 new york live New York
Hilton New York
April 24-28, 2014
Register

More Events

Join Yoga Journal's Benefits Plus
Liability insurance and benefits to support
teachers and studios.
Learn More
Get 2 FREE Trial Issues and 4 FREE GIFTS
Your subscription includes
Yoga for Neck & Shoulders • Yoga Remedies
Yoga for Headaches • Calm, Cool, Collected
YES! Please send me my FREE trial issues of Yoga Journal
and my 4 FREE downloadable Yoga Booklets.
Full Name:
City:
Address 1:
Zip Code:
State:
Address 2:
Email (required):
Free trial offer valid for US subscribers only. Canadian subscriptions | International subscriptions