1/4 cup Asian fish sauce (in the ethnic foods aisle)
1/4 cup fresh lime juice
1/4 cup cold water
1 tbsp. sugar
1 garlic clove, minced
1 jalapeño pepper, thinly sliced
1 small head cauliflower, trimmed and cut into florets (about 1 pound)
18 (6-inch) rice paper wrappers
5 cups loosely packed baby spinach
1/2 medium red bell pepper, cut into 36 thin slices
1 cup loosely packed fresh mint or cilantro leaves
4 green onions, thinly sliced
*Vegan: Substitute soy sauce or tamari for fish sauce.
To make sauce, stir together fish sauce, lime juice, water and sugar in small bowl until sugar dissolves. Stir in jalapeño and garlic. Let stand while preparing rolls.
To make rolls, place cauliflower in food processor and pulse until it’s the size of rice grains. Transfer to medium bowl.
Pour hot water into large shallow dish. Working with one rice paper at a time, dip each one in water for about 30 seconds or until softened. Place wrapper on flat surface. Arrange single layer of spinach leaves on wrapper, leaving 1-inch border. Top with about 1/8 cup cauliflower, bell pepper and about 2/3 tsp. each: mint and green onions.
Fold in two sides of wrapper and roll up. Place on serving platter and top with damp towel to prevent drying. Repeat with remaining ingredients to make 24 spring rolls. Serve at once or refrigerate, topped with damp towel and wrapped in plastic wrap, up to 4 hours.
Per serving: 110 calories, 5 g protein, 1 g total fat (0 g sat., 0 g trans), 22 g carbohydrate, 3 g fiber, 5 g sugar, 0 mg cholesterol, 1,011 mg sodium, 3 points