- Yield: 6 servings
- Prep Time: 30 minutes
- Cook Time: 12 minutes
Tropical spring rolls with spicy peanut dressing
Something about dipping your entrée in sauce makes it fun. Tropicals just give this Asian dish an alternative taste.
Ingredients
- Spicy peanut dressing
- 1 lime
- 1 8 oz. package silken soft tofu
- 1/2 cup peanut butter, smooth
- 1 tbs low-sodium soy sauce
- 1 inch fresh ginger, peeled and grated
- 1 tsp black pepper
- Spring rolls
- Non-stick cooking spray
- 1/2 Caribbean Red papaya, peeled seeds discarded and sliced into long thin pieces
- 1 SlimCado avocado, cut in half, seed discarded and chopped
- 1/2 red onion chopped
- 1/4 cup fresh parsley or cilantro, chopped
- 3 tbs rice vinegar
- 1 inch fresh ginger, peeled and grated
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 limes
- 12 6 1/2-inch square egg roll wrappers
- 2 tbs canola oil
Instructions
For the dressing
- Juice the lime into a blender or food processor. Add the remaining dressing ingredients. Blend until relatively smooth. Refrigerate.
For the tropical spring rolls
- Preheat the oven to 400°.
- Spray a large cookie sheet with cooking spray.
- In a large bowl, gently toss the papaya, SlimCado, onion and parsley together. In a small bowl, whisk together the vinegar, ginger, salt, pepper and the juice of one lime. Reserve the other lime for garnishing.
- Gently toss all ingredients.
- Lay a wrapper diagonally on a plate. Place a portion size of the papaya mixture in the lower triangle of the wrapper. Pull up the lower corner of the wrapper to cover the mixture. Then pull in the two sides. Then roll tightly upward. Place the roll seam side down on the cookie sheet. Repeat with the remaining wrappers.
- To brown, spray the tops of the spring rolls with cooking spray or brush with canola oil.
- Bake for 10 to 12 minutes.
- Serve warm with the remaining lime cut into wedges and the spicy peanut dressing served on the side.