Cranberry Spring Rolls

Prep Time:30 minutes
Servings:About 3
Specialty:LF

Prep Time:30 minutes
Servings:About 3
Specialty:LF

INGREDIENTS
DIRECTIONS

INGREDIENTS

1/2 whole lemon, juiced
1 fresh ginger, grated
1 tofu, cut into sticks
2 persian cucumbers, cut into sticks
1/2 whole small head red cabbage, shredded
2 carrots, shredded
2 vermicelli rice noodles, cooked and drained
1 small head lettuce
6 rice paper wraps
3/4 cup Ocean Spray® Cranberry Juice Cocktail
1/2 cup Ocean Spray® Craisins® 50% Less Sugar Dried Cranberries
1 jalapeno, sliced
Cilantro, garnish

Nutritional Info

DIRECTIONS

To make the spring rolls, pour the Ocean Spray® Cranberry Juice Cocktail and water into a shallow dish.

Submerge one rice paper wrap at a time, lay flat on a smooth surface, and top each with a bundle of lettuce, vermicelli noodles, carrots, cabbage, cucumber, Ocean Spray® Craisins® 50% Less Sugar Dried Cranberries, tofu and cilantro.

Carefully wrap the rice paper around the filling by first folding up the edge closest to you, then tucking in the sides and rolling towards the top. The rice paper is sticky, and working slowly is the key! Refrigerate until ready to serve.

To make the sauce, combine all ingredients in a medium saucepan over medium-high heat. Bring to a boil, then strain into a small bowl. Allow to cool slightly before serving.