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Servings: 4
Ingredients
- Juice of 3 limes
- 1-inch piece of fresh ginger, grated
- 1 clove garlic, minced
- 1 stalk lemongrass, bottom 3" only, crushed and minced
- 1 green onion, thinly sliced
- 1/2 teaspoon salt
- 1/2 cup sweet chili sauce
- For the rolls
- 12 rice paper wrappers
- 24 shiso leaves
- 1 bunch fresh mint, leaves only
- 1 bunch cilantro sprigs (leaves and tender stems)
- 1/4 pound rice vermicelli, cooked according to package directions and cooled
- 1 cucumber peeled, halved, and thinly sliced lengthwise, trimmed to 4" lengths
- 1 large carrot, peeled and julienned
- 1 pound tofu, pan fried as in this recipe, cooled, and cut into 24 pieces
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 4 servings | |
| Calories 336 | |
| Calories from Fat 209 | 62% |
| Total Fat 23.3g | 29% |
| Saturated Fat 3.38g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 503mg | 21% |
| Potassium 399mg | 11% |
| Total Carbs 18.51g | 5% |
| Dietary Fiber 6.2g | 21% |
| Sugars 5.04g | 3% |
| Protein 20.79g | 33% |
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