Yield: 6 servings
|2 \N||Limes; juiced|
|\N \N||Segments of 1 lime|
|1 tablespoon||Dijon mustard|
|1 tablespoon||Brown sugar|
|¼ cup||Grape seed oil|
|¼ cup||Thai basil leaves; whole|
|½ pounds||Bean sprouts; hair removed|
|1 medium||Red bell pepper; julienned|
|1 medium||Carrot; peeled, julienned|
|1 pack||Smoked tofu or tempeh; julienned|
|1 pack||Rice papers; 10\" to 12\" diameter, rehydrated|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
In a bowl whisk together juice, lime, mustard and sugar. Whisk in the oil and season. Toss with all the vegetables and tofu. Check for seasoning.
Lay out 1 wrapper and place a small mound of mix near the bottom. Roll bottom towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. Individually wrap each roll with plastic wrap. Will hold for 2 hours in the fridge.
Remove wrap, slice on the bias and serve on top of extra salad.
This recipe yields 6 to 8 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1C02) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey - jcomiskey@..."
Per serving: 36 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 39mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.