Crunchy Spring Rolls
INGREDIENTS
- Cooking Time: 10
- Servings: 4
- Preparation Time: 20
- 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
DIRECTIONS
- 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.