Lemongrass & coconut summer rolls from Green Kitchen Travels: Vegetarian Food Inspired by Our Adventures by David Frenkiel and Luise Vindahl

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Notes about this recipe

  • Eat Your Books

    See recipe for sprouts suggestions.

  • DKennedy on March 06, 2015

    Made these as a practice round for my upcoming spring roll cooking class. The sauce is great! So is the marinade for the tofu. My family did not like the tofu, but I loved it. This is a keeper and next time I will substitute shrimp or rotisserie chicken for the tofu in their rolls. Would make great school lunches.

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