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FOR THE ROLLS:
1 cup thinly sliced red cabbage
1 cup julienned jicama
½ cup mint leaves
12 rice paper spring-roll wrappers
1 16-ounce block frm tofu, pressed
and cut into 3x1-inch strips
FOR THE PEANU T DIPPING SAUCE:
½ cup creamy peanut butter
¾ cup warm water
1 tablespoon rice vinegar
1 tablespoon sugar
1 tablespoon gluten-free, low-sodium
½ teaspoon salt
½ teaspoon chili powder
2 green onions, chopped
1. First, set up your workstation: Fill
a 12-inch pie plate with boiling water.
Place a cutting board next to it to
assemble the spring rolls. Place the
prepared cabbage, jicama, mint and
tofu in bowls nearby.
2. Soften spring-roll wrappers one at
a time in the slightly cooled water for
about 10 seconds or less. They will turn
translucent and be pliable. Lift wrapper
out of the water, allowing excess water
to drip back into the pie plate. Lay
wrapper fat on the cutting board.
3. Fill the bottom third of each
wrapper with several mint leaves, a
tofu strip and 1– 2 tablespoons each
of the jicama and cabbage. Don’t
overstuff. Roll wrapper like a burrito,
tucking the top and bottom in and
pulling the sides tight. The wrappers
stick to themselves to seal the edges.
4. For the peanut sauce, in a blender,
combine all sauce ingredients except
green onions; process until creamy.
Transfer sauce to small dipping bowls.
Garnish sauce with green onions.
PER SERVING (1 roll and 1 tablespoon sauce): 117 cal,
7g fat (3g mono, 3g poly, 1g sat), 0mg chol, 149mg
sodium, 7g carb (2g fber, 3g sugars), 8g protein
Red Cabbage, Jicama and Tofu Spring Rolls
with Peanut Sauce
Makes 12 spring rolls, Gluten free, Veggie