Banh Mi Summer Rolls
Banh Mi sandwiches without the bun! Delicious marinated tofu, pickled carrots, cucumber and cilantro stuffed into a low carb rice paper wrapper.
Servings: 2 people
Calories: 220kcal
Ingredients
- 4 rice paper wrappers
- ¼ cucumber sliced into matchsticks about 5 inches in length
- ¼ cup pickled carrots
- ¼ bunch cilantro minced
- 2 cups spinach shredded
- 4 radish sliced
- 8 ounces extra firm tofu
- 2 green onion sliced
Tofu Marinade
- 1 clove garlic minced
- 1 Tablespoon tamari
- 1 Tablespoon Chinese black vinegar (or rice wine viegar)
- ½ Tablespoon maple syrup
- ½ teaspoon chili paste
Instructions
- Slice the tofu into ½ inch thick slices.
- Prepare the marinade by mixing garlic, tamari, vinegar, maple syrup and chili paste together.
- Add the marinade to the sliced tofu in a sealable container. Marinate for 24 hours.
- Heat a non stick fry pan to medium high heat. Add the tofu slices, and sear each side 4-5 mins. The tofu should be slightly crisp on the outside when ready to flip.
- When the tofu is cooked, remove it from the pan and cut each slice down the middle length wise to prepare for rolling.
- Working one roll at a time, soften a rice paper wrapper in warm water.
- Spread the wrapper out flat on a hard surface then begin filling with cucumber, pickled carrots, spinach, radish, cilantro, green onions and tofu.
- Fold the wrapper.
- Summer Rolls can be left whole, or cut in half to serve.
- Serve with a dipping sauce. Leftover peanut sauce from our recipe for Gado Gado makes an excellent choice.
Nutrition
Calories: 220kcal | Carbohydrates: 34g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 834mg | Potassium: 573mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5709IU | Vitamin C: 15mg | Calcium: 115mg | Iron: 4mg