Real African Dishes: [MC-AllEthnic-Recipes] Vegetarian Spring Rolls With Shredded Kohlrabi- 32g Carbohydrate; 2g Dietary Fiber

Wednesday, March 14, 2012

[MC-AllEthnic-Recipes] Vegetarian Spring Rolls With Shredded Kohlrabi- 32g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

Vegetarian Spring Rolls With Shredded Kohlrabi

Recipe By :Martha Rose Shulman
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 15%) Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 thin rice sticks -- (1 3/4 ounces)
6 ounces marinated tofu -- cut in dominoes 1/2 inch wide by 1/4 inch thick
1 medium carrot -- shredded
1/2 pound kohlrabi -- peeled and shredded (make sure to remove fibrous layer just under the skin before shredding)
Salt -- to taste
1 tablespoon ginger -- cut in julienne
1 tablespoon seasoned rice vinegar
1/4 cup roughly chopped cilantro -- plus 14 sprigs
2 tablespoons slivered Thai basil -- or mint leaves, plus 7 to 14 leaves
7 rice flour spring roll wrappers -- 8 1/2-inch

1. Place the rice sticks in a large bowl and cover with boiling water.
Soak for 20 minutes, or until the noodles are pliable, and drain. Transfer
the noodles to another bowl. Using kitchen scissors, cut the noodles in
half, into roughly 6-inch lengths. Leave the warm water in the bowl for
softening the wrappers.

2. Meanwhile, toss the shredded kohlrabi with salt to taste and let sit in
a colander placed in the sink for 20 to 30 minutes. Squeeze out excess
liquid and toss with the carrot, ginger, chopped cilantro and slivered
Thai basil or mint.

3. One at a time, place a rice flour wrapper in the bowl of warm water
until just softened. Remove from the water and drain briefly on a kitchen
towel. Place the softened wrapper on your work surface and put a line of
tofu slices in the middle of the wrapper, slightly nearer the edge closest
to you, leaving a 1 1/2-inch margin on the sides. Place a small handful of
noodles over the tofu, then place a handful of the shredded vegetable
mixture over the noodles. Lay a couple of sprigs of cilantro and a Thai
basil leaf or a couple of mint leaves on top. Fold the sides of the
wrapper over the filling, then roll up tightly. Arrange on a plate and
refrigerate until ready to serve.

Note: To make a quick dipping sauce, whisk together 1 to 2 tablespoons
peanut butter with 1 tablespoon of the tofu marinade. Thin out as desired
with more marinade or with water.

Yield: 7 spring rolls (4 to 5 inches long).

Advance preparation: These will keep for a day in the refrigerator.

Nutritional information per serving: 122 calories (15% fat); 2 grams fat;
0 grams saturated fat; 1 gram polyunsaturated fat; 0 grams monounsaturated
fat; 3 milligrams cholesterol; 23 grams carbohydrates; 4 grams dietary
fiber; 298 milligrams sodium (does not include salt to taste); 5 grams
protein

Spring rolls are quite easy to make, and make a light and delicious lunch,
appetizer, side dish or snack. You can find the rice flour spring roll
wrappers in Asian markets.

Cuisine:
"Asian"
Source:
"Recipes for Health, New York Times, March 6, 2010"
S(Formatted by Chupa Babi):
"March 2012"
Yield:
"7 spring rolls"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 152 Calories; 1g Fat (8.4% calories
from fat); 3g Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 58mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 5290 0 0 0 0 0 26108 26049 0