Crunchy Spring Rolls
1 1/2 cups sliced mushrooms
1 cup sliced celery
1/2 cup reduced-sodium chicken or vegetable broth
1/2 medium red bell pepper, cut into thin strips (about 1/2 cup)
1/4 cup chopped green onions
2 ounces firm tofu, cut into small pieces
4 egg roll wrappers
1/2 cup bean sprouts
4 romaine lettuce leaves
For the Sauce
1/4 cup reduced-sodium soy sauce
2 tablespoons chopped green onion
In a medium skillet, combine mushrooms, celery, broth, pepper, and green onions. Cook over medium heat, stirring, until tender, about 5 minutes. Stir in tofu. Cook, stirring, until liquid is absorbed, about 5 minutes. Remove from heat. Cool completely.
To prepare sauce, combine soy sauce and green onion. Mix well. Set aside.
Spoon mushroom mixture evenly into center of each wrapper. Place bean sprouts over filling. Brush edges of wrappers with water. Tightly roll up wrappers; press ends together to seal.
Spray a wok or large nonstick skillet with vegetable cooking spray. Heat wok over medium heat. Place rolls in wok; cook, turning, until golden and heated through, about 10 minutes. Divide lettuce leaves among plates. Place spring rolls on top. Serve with sauce on the side.
Pairs Well With