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Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

  This content is selected and controlled by WebMD's editorial staff in collaboration with Sanford Health Systems.

tofu summerrollsWhy not try this summer roll recipe (contributed by our friend Chan Luu from Nhatrang, Vietnam) with your kids? Make it in advance, or bring the rice paper noodles and vegetables to the table and let everyone make their own salad roll.


1 package firm tofu, drained (about 1 cup)

1 tablespoon vegetable oil

1 package round Vietnamese rice paper noodles, about 8–9 inches in diameter

1 small bag (5–6 ounces) mixed baby lettuce (preferably spicy mix)

Thin slices of cucumber (2 slices per roll)

Julienned or shredded carrot (about 1 tablespoon per roll)

Fried shallots

1 bunch fresh mint

1 bunch fresh basil

1 bunch fresh cilantro

1 bunch garlic chives (or regular chives)

1 tablespoon vegetable oil

1 clove garlic, crushed

2 tablespoons hoisin sauce

3 tablespoons peanut butter

1 cup water

Pinch of cayenne (optional)

1 teaspoon chopped roasted peanuts


  1. Preheat the oven to 350°F. Pat the tofu dry using a paper towel, and then coat the tofu with 1 tablespoon of vegetable oil. On a nonstick baking pan, bake the tofu until the outside layer is golden and crispy, about 20 to 30 minutes. Remove from the oven and let it completely cool, then cut it into thin slices.
  2. Prepare a clean surface on your kitchen counter. Have ready a bowl of warm water and a clean kitchen towel. Dip one of the rice paper noodles into the water very quickly. Let the water drip off the rice paper, and then lay it on the kitchen counter. To avoid too much water — which could make the rice paper soggy — use the kitchen towel to remove any excess water.
  3. On the corner nearest to you, about 1 inch above the edge of the rice paper, start layering some mixed lettuce, tofu, 2 slices of cucumber, a pinch of carrot, a pinch of shallot, 2 mint leaves, 2 basil leaves, some cilantro, and some garlic chives. Pick up that end of the rice paper, fold it over the vegetables, then start rolling (away from you), slightly pressing as you roll so that your roll will be tight when it’s finished. Be sure to let the tip of the garlic chives show through at the end.

Makes: 4 servings

Nutritional Information

180 calories

112 calories from fat

13 g fat

2 g saturated fat

0 mg cholesterol

60 mg sodium

6 g carbohydrates

3 g fiber

2 g sugars

10 g protein


From the book THE FAMILY DINNER by Laurie David with recipes by Kirstin Uhrenholdt.

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