Monday, November 12, 2007

Dinner Monday 12 November 2007 - Spring Rolls

Spring Rolls
3 kaffir lime leaves, shredded finely
1 stalk lemon grass, shredded finely
5g galangal, finely chopped
15g coriander leaves
20ml fish sauce
10g sugar
3 cloves garlic, chopped
3 chillis, chopped
30g cabbage, very finely shredded
1/4 pack tofu
50g carrot, shredded
50g spring onion, shredded
8 ready made spring roll wrappers

These are sort of Thai style - at least, they have Thai flavourings!

Wrap the tofu in several thicknesses of paper towel and cover with a plate. Weight the plate with a couple of cans and leave the tofu to stand for 30 mins or so, to press as much water from it as possible.

Spray a non-stick skillet with a little flavourless oil and fry the tofu on either side until browned. Cut into julienne.

Combine all ingredients and divide into 8 portions.

Wrap each portion in a spring roll wrapper and make sure they are well sealed.

Arrange the rolls on a greased baking sheet and bake in a hot oven until crisp and browned, about 15 minutes.

Serve with chilli dipping sauce.

Nutrition Summary per roll
Per Serving
Calories (kcal) 79.7
Protein (g) 2.1
Carbohydrate (g) 15.8
Fat (g) 0.8
Fibre(g) 0.5

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