Super-healthy sprouts and tangy dipping sauces make these Vietnamese delicacies the ultimate finger food Monica Gullon At the heart of every summer roll are its crispy, crunchy sprouts. A sweet-and-sour sauce tempers the spicy radish sprouts in this produce-packed roll. Can't find mango fruit spread? Try apricot, peach, pineapple, or plum instead.

Dipping Sauce:

4 Tbsp mango fruit spread
2 Tbsp low-sodium soy sauce
1 Tbsp seasoned rice vinegar
1 Tbsp fresh lime juice
1/2 tsp finely grated ginger
1/4 tsp hot sauce
Finely grated peel from 1 small lime
Roll

8 large rice paper wrappers
1/4 c cilantro leaves, rinsed and patted dry
3 oz Thai-style baked tofu (such as White Wave or Wild Wood), thinly sliced
2 c radish sprouts
1/2 c shredded carrots
16 snow peas, rinsed and patted dry, ends trimmed
8 small, tender leaves Boston or romaine lettuce, rinsed and patted dry
Directions:

In small bowl, whisk together all dipping sauce ingredients. Set aside.
Prepare rice paper (see "Wrap Artist").
Place two to four cilantro leaves on lower third of wrapper and cover with two or three tofu slices. Top with cup sprouts, 1 tablespoon carrots, and two snow peas. Fold one lettuce leaf in half and place on top.
Roll. Repeat until all wrappers and ingredients have been used.
Cut each roll in half. Serve immediately.
Nutrition Facts:

Per roll: 67 calories, 2.5g fat (0g saturated), 137mg sodium, 9g carbohydrates, 1g fiber, 3g protein

Source
http://fitceleb.imnotobsessed.com/2008/08/07/veggie-rolls-with-mango-gin...