Want all of the deliciousness of a spring roll without all the deep-fried greasiness? This lightened up version has 17 grams of protein per serving and only 10 grams of fat—including the dipping sauce. MORE: Crunchy Summer Rolls with Ginger-Lime-Garlic Sauce Prep time: 30 minutesTotal time: 50 minutesMakes about 20 rolls Rolls 1 Tbsp Braggs Liquid Aminos or soy sauce 2 Tbsp toasted sesame oil ½ Tbsp grated ginger 1 package (14 oz) extra firm tofu 1 package (16 oz) egg roll wrappers 1 package (8 oz) vermicelli brown rice noodles 2 c bok choy, chopped 1 c sliced scallions 2 med carrots, julienned 1 lg red bell pepper, sliced thin 5 oz cremini mushrooms, sliced thin 1 Tbsp chopped garlic Sauce ½ c rice or apple cider vinegar 1 Tbsp toasted sesame oil 1 Tbsp honey or agave nectar ½ Tbsp grated ginger 1 red Thai chile, seeded and chopped fine

  1. In a medium sized bowl, whisk Braggs Aminos or soy sauce with ginger and 1 tablespoon of the sesame oil. Cut tofu into 20 even slices about 3 inches long and 1 inch wide. Place tofu in soy sauce mixture and gently toss to coat. Set aside to marinate for 10 minutes, then, drain reserve liquid for cooking.2. Prepare tofu marinade in a non-stick wok or large skillet over medium heat. Sauté bok choy, green onions, carrots and mushrooms, and garlic until softened, 7 to 10 minutes. Remove from heat, drain vegetables, and reserve the cooking liquid.3. Cook rice noodles according to package instructions. Drain noodles and return to pot. Drizzle reserved vegetable cooking liquid over noodles and gently toss to coat.4. Heat oven to 400°F. Line 2 baking sheets with aluminum foil and coat with a light layer of cooking oil spray.5. To assemble the rolls, place remaining 1 tablespoon sesame oil in a small dish. Using a brush, lightly coat both sides of egg roll wrapper with oil. On the lower third of the wrapper, place about 1/4 cup of the rice noodles and spread out to make a bed to hold the other ingredients. Then add about 1/4 cup of the sautéed vegetables. Place a strip of tofu on top and gently roll the wrapper up. Place roll on the baking sheet and lightly coat the top of the roll with cooking oil spray.  Repeat for all remaining wrappers.6. Bake until golden brown, about 20 minutes, turning baking sheet halfway through to ensure even cooking.7. Meanwhile, prepare dipping sauce by whisking together all ingredients in a bowl.8. Serve rolls hot with a drizzle of sauce over the top. NUTRITION (per serving) 437 cal, 17 g pro, 71 g carb, 6 g fiber, 7 g sugars, 10 g fat, 2 g sat fat, 600 mg sodium