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

  • soy sauce
  • coriander leaves
  • cucumbers
  • lemongrass
  • limes
  • mangoes
  • maple syrup
  • mint
  • rice vinegar
  • rice papers
  • butterhead lettuce
  • sprouts
  • coconut flakes
  • raw peanuts
  • firm tofu
  • EYB Comments

    See recipe for sprouts suggestions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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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