This week’s recipe is fun and easy to make: spring rolls with peanut sauce, featuring tofu and cucumbers!
Cucumber plants grow in both temperate and tropical environments, and so are found in many regions of the world. In the US, the states of Florida and California produce cucumbers for most of the year.
Cucumbers are known to be heart healthy. They reduce risk of heart disease due to the presence of certain molecules called lignans. Lignans also help reduce the risk of breast and prostate cancers. Packed with vitamin C, these fruit have antioxidants and prevent inflammation!
In the state of Georgia, cucumbers are in season from June to August, but they’re available all year round. Just remember to choose ones that are firm, rounded at the edges, and between bright to dark green.
Head to your nearest farmer’s market to pick up fresh, Georgia grown produce!
8 brown rice paper rounds
1 medium carrot, finely chopped
1 medium cucumber, finely diced
1/2 cup tofu, thinly sliced
For the Spring Rolls:
1 cup shredded lettuce
1 cup bean sprouts
9 fresh mint leaves
For the sauce:
1/4 cup peanut butter
1/2 fluid ounce hot water
1 teaspoon vinegar
1 teaspoon sugar
1 teaspoon reduced-sodium soy sauce
- Fill a pie dish with warm water. Immerse 1 rice paper round in the water until pliable, about 15 seconds, then transfer to a cutting board.
- Place some carrot, cucumber, tofu, lettuce, and bean sprouts in the center of the rice paper round. Each filling should amount to about 2 tablespoons. Add a mint leaf on top.
- Fold the bottom of the wrapper over the filling then fold both sides into the center, and roll the wrapper up tightly to form a spring roll. Transfer the spring roll to a plate and keep covered with a damp paper towel
- Repeat with the remaining rice paper rounds and filling.
For the sauce:
- In a small bowl, whisk together the peanut butter, hot water, vinegar, sugar, and soy sauce. Add more hot water, if needed, to thin the sauce to the desired consistency.
- Serve the sauce with the spring rolls.
Total fat 18g
Sodium 552 mg
Total carbohydrate 33g
Recipe courtesy of the United States Department of Agriculture