Whip up a taste bud-tantalizing lunch in minutes with these Asian delicacies. Incorporate leftover rice in this recipe for an even more sustainable snack.
1 carrot, shredded ½ cup bean sprouts ½ small cucumber, cut into matchsticks 3 green onions, sliced ¼ cup chopped fresh cilantro 1 ½ cups cooked jasmine rice 7 oz. (½ package) light firm tofu, drained and cut into matchsticks 12 Boston lettuce leaves 12 tsp. low-fat, low-sodium bottled peanut sauce (such as Mr. Spice Thai Peanut Sauce), divided, plus extra for serving
Directions: 1. Combine carrot, bean sprouts, cucumber, green onions and cilantro in a medium bowl. Divide vegetable mixture, rice and tofu evenly among lettuce leaves. Drizzle filling with 1 tsp. peanut sauce, each.
2. Fold the top and bottom of lettuce leaves, roll and place seam-side down on a serving plate.
3. Serve with additional peanut sauce for dipping, if desired.
NUTRITION FACTS (per three-roll serving): 158 calories, 8 g protein, 24 g carbs, 3 g fat, 2 g fiber, 3 g sugar, 345 mg sodium
