6 8-inch round rice paper wraps 2 teaspoons grated fresh ginger 1 to 2 teaspoons wasabi paste 1 teaspoon lime juice 3 tablespoons light mayonnaise dressing or salad dressing 2 cups packaged shredded broccoli (broccoli slaw mix) 1/2 of a 10-1/2-ounce package extra-firm tofu, drained and chopped (about 1 cup) 1/4 cup flaked coconut 6 romaine lettuce leaves 1 cup sliced mango 1 tablespoon soy sauce 1 tablespoon lime juice 1/4 teaspoon crushed red pepper
1. Carefully dip each rice paper in water; place between damp paper towels or clean, damp cotton towels. Let stand 10 minutes. 2. Meanwhile, combine the ginger, wasabi paste, and 1 teaspoon lime juice in a small bowl. Stir in mayonnaise dressing or salad dressing. 3. Toss together the shredded broccoli, tofu, and coconut in a large mixing bowl. Add mayonnaise mixture; toss to coat. 4. Line each rice paper with a lettuce leaf. Spoon slaw mixture atop. Add several mango slices. Wrap rice paper around broccoli mixture, folding ends in as you roll up wrap. In a small bowl stir together soy sauce, 1 tablespoon lime juice, and crushed red pepper. Serve with Dipping Sauce. Makes 6 spring rolls.
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