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Servings: 6

Weight Watcher Smart Points: 2

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 15 Minutes


  • 1 cup loosely packed basil leaves
  • 2 large carrots, peeled and coarsely grated
  • 1 bunch cilantro, trimmed of bottom third coarse stems
  • 1 seedless cucumber, julienned
  • 1 cup loosely packed mint leaves
  • 2 scallions, thinly sliced
  • 12 16cm rice paper spring roll skins
  • 8 ounces smoked tofu, julienned


  1. Arrange the vegetables, tofu, and herbs in neat piles on a plate or shallow bowl.Heat several cups of water in a kettle until just shy of boiling
  2. Pour the water into a baking dish so it comes up the sides about 1/4 inch
  3. Keep the remaining kettle water handy.Two at a time, dip the spring roll skins into the warm water to coat on both sides, shaking off any excess
  4. Immediately remove to a large cutting board or clean work surface
  5. Wait about 30 seconds for the skins to soften
  6. Then arrange 2 tofu spears, 2 cucumber spears, 1 tablespoon of shredded carrot, and a sprinkling of scallions in the middle of the spring roll paper, parallel to the edge of your cutting board
  7. On top, place a few sprigs of cilantro and a small handful of basil and mint leaves
  8. Fold in the sides of the wrapper lengthwise - you should have about an inch on either end to play with
  9. The fold over the flap closest to you
  10. Pull that flap tight around the vegetable pile so it seals with the paper on the other side
  11. Then roll the whole thing up
  12. You should have a tight package
  13. Repeat with the remaining skins, two at a time
  14. It's easiest to do this in one motion, holding the veggies in with your fingers as you roll
  15. If your roll tears, have no fear
  16. You can double wrap
  17. Simply repeat with a second skin
  18. Cut each roll in half and serve alongside peanut or nuoc cham sauce.

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