Spring Lettuce Rolls

By edvel54

Stir-fried veggies, tofu and zesty seasonings are wrapped in crisp lettuce leaves and sprinkled with chopped peanuts and cilantro.

Spring Lettuce Rolls
  • 2 tsp. canola oil, divided

  • 2 tsp. minced ginger

  • 1 garlic clove, minced

  • 4 oz. pressed, extra-firm tofu, cut into ½-inch cubes*

  • 2 dried Chinese mushrooms, soaked, drained, and cut into thin strips

  • 1/2 cup julienned carrots

  • 1/2 cup fresh bean sprouts

  • 1/2 cup julienned scallions

  • 1 Tbsp. reduced-sodium soy sauce

  • 1 tsp. dry sherry (optional, not included in nutritional analysis)

  • 1 tsp. sesame oil

  • 4 Romaine or Boston lettuce leaves

  • Garnish

  • 2 Tbsp. chopped toasted peanuts

  • 2 Tbsp. minced cilantro

  1. Heat the half the oil in a large skillet or wok. Add the ginger, garlic, and tofu and stir-fry until the tofu begins to brown. Remove the tofu from the wok and set aside.

  2. Add the remaining oil to the pan and add the mushrooms and carrots and stir-fry for 2 minutes. Add the bean sprouts and scallions and stir-fry for 2 minutes.

  3. Add in the soy sauce, sherry, and sesame oil and stir-fry for 1 minute.

  4. Transfer to a serving bowl and let cool slightly. Combine with the tofu.

  5. To serve: Divide the filling among all the lettuce leaves. Sprinkle the top with peanuts and cilantro. Fold over the sides towards the center and roll to form a bundle to eat. You may also use a fork and knife if necessary.

Nutritional Facts

Calories From Fat
Total Fat
7 g
Saturated Fat
0.8 g
0 mg
210 mg
Total Carbohydrate
8 g
Dietary Fiber
2 g
3 g
6 g

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