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19Ingredients
30Minutes
390Calories
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Ingredients
US|METRIC
8 SERVINGS
- 8 rice (spring roll papers)
- 1 beet (skin removed and finely grated)
- 1/2 red pepper (yellow and, seeded, thinly sliced)
- 1 cup carrots (thinly sliced)
- 1 mango (ripe, cubed*)
- 1 bunch mint leaves
- 1 bunch cilantro (cut from stems)
- 8 oz. extra firm tofu (optional)
- 1 cup cooked quinoa (optional)
- 1 cup cooked quinoa (optional)
- 8 oz. vermicelli noodles (optional)
- 8 oz. extra firm tofu (optional)
- 1/2 cup peanut butter (salted natural)
- 1 1/2 Tbsp. soy sauce (GF for gluten free eaters)
- 3 Tbsp. brown sugar (or maple syrup, add to taste)
- 1/2 lime (juiced)
- 1/2 tsp. chili garlic sauce
- 1/2 tsp. ginger (fresh grated, optional)
- hot water (to thin)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium290mg12% |
| Potassium580mg17% |
| Protein20g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber6g24% |
| Sugars11g |
| Vitamin A60% |
| Vitamin C35% |
| Calcium45% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Steph R. 8 years ago
I only made the dipping sauce from this recipe. Its was perfect, just what I had been searching for. Goes great with spring rolls and as a sauce on vermecelli noodles with some sautéd veggies and fried tofu ! My husband would drink it if he could.