Ahi Tuna, Melon & Basil Tofu Spring Rolls
Yields about 10 wraps. Serves about 5.
Prep time: 10 minutes
Ingredients:
- 10 large rice paper spring roll wrappers
- 2 ounces brown rice noodles
- 1 (4 ounce) filet of ahi tuna, raw
- About 5 ounces extra firm tofu, pressed
- 6 large basil leaves, cut in half
- Bunch of chives, chopped
- About 1 cup of chopped cantaloupe
- About 1/4 – 1/3 cup chopped wasabi peas
- Spicy chili sauce or red pepper jelly
- Dash of cracked black pepper
Directions:
- Bring a small pot of water to a rapid boil. Add the rice noodles and immediately remove from heat. Let sit for about 15 minutes, or until noodles have softened.
- Meanwhile, slice the tuna and the tofu into small, even size pieces. Set aside. P
- Liberally damp a tea towel with wet water and place over a cutting board. Fill a mixing bowl with cold water and set beside the cutting board. Working with one rice paper at a time, stick each wrap into the cold water and let sit for about 10 – 15 seconds, or until pliable. Remove from the water and place on the damp tea towel.
- Layer a few pieces of tuna on the half of the paper closest to you. Add a few slices of tofu, melon and chives on top of the tuna. Add two halves of basil leaves and a sprinkle of chopped wasabi peas, leaving about 1 1/2 inches free on either side. Crack a little pepper on the top.
- Working carefully (so you don’t tear the rice paper), fold the roll up like you would an egg roll, folding the sides into the roll. Set aside and cover with another damp towel. *Be sure to keep the rolls covered why you make the rest, otherwise the rice paper will harden.
- Repeat until you’ve made all of your rolls. Serve with your favorite dipping sauce (I used a spicy sesame red pepper jelly) and enjoy!
Nutritional information per serving (2 rolls):
Calories: 184.4
Fat: 2.4 grams
Carbohydrates: 29.2 grams
Fiber: 3.4 grams
Protein: 10.2 grams
Weight Watchers Points: 5