Classic: Spring Rolls. Remodel: Shrimp, Tofu, and Collard Rolls
Shrimp, Tofu, and
Collard Rolls
Use collard green leaves to wrap up any of your favorite
fillers.
Prepare Time: 15 minutes | Total Time: 35 minutes | Serves:
4
Ingredient
·
1 Tbsp fish sauce
·
1 Tbsp reduced-sodium soy sauce
·
1 tsp rice vinegar
·
2 oz white rice vermicelli noodles (maifun)
·
6 collard green leaves
·
2 tsp safflower
oil
·
1⁄2 block firm tofu (7 oz total), cut into 6 planks and patted dry
(we like Nasoya)
·
12 med shrimp, cooked, peeled, and deveined (about 1⁄2 lb)
·
1⁄2 c julienned kohlrabi
·
1⁄2 c julienned carrots
·
12 fresh mint leaves
Recipe
1.
Combine fish sauce, soy sauce, and vinegar in small dish and set aside
for dipping sauce. Prepare noodles per package directions. Set aside.
2.
Bring medium saucepan of water to a boil. Cut stalks from ends of
collard green leaves. Quickly dip leaves into boiling water for about 5
seconds, then transfer to cutting board to cool. Use knife to trim inner stalks
lengthwise, so leaves are even thickness. Set aside.
3.
Heat oil in large nonstick skillet over medium heat. Add tofu and cook
until golden, turning to brown all sides, about 5 minutes. Transfer to cutting
board.
4.
Arrange collard leaves flat on clean work surface. Divide reserved noodles,
tofu, shrimp, kohlrabi, carrots, and mint evenly among them, centering
ingredients. Fold over each end, tuck 1 side under, and roll up like a spring
roll. Halve each and serve with dipping sauce.
Per serving 189 cal, 14 g pro, 19 g carb, 3 g fiber, 1
g sugars, 7.5 g fat, 1 g sat fat, 562 mg sodium
