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| 2 | Limes; juiced |
| | Segments of 1 lime |
| 1 Esslöffel | dijon mustard |
| 1 Esslöffel | brown sugar |
| 1/4 Tasse | Grape seed oil |
| 1/4 Tasse | Thai basil leaves; whole |
| 1/2 x ca. 450 g | Bean sprouts; hair removed |
| 1 mittel | red bell pepper julienned |
| 1 mittel | Carrot; peeled, julienned |
| 1 Packung | Smoked tofu or tempeh; julienned |
| 1 Packung | Rice papers; 10" to 12" diameter, rehydrated |
| | salt |
| | black pepper freshly ground |
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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.
jcomiskey@krypto. Net"
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
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