• 1 carrot, shredded
  • ½ cup bean sprouts
  • ½ small cucumber, cut into matchsticks
  • 3 green onions, sliced
  • ¼ cup chopped fresh cilantro
  • 1½ cups cooked jasmine rice
  • 7 oz (1/2 package) light firm tofu, drained and cut into matchsticks
  • 12 Boston lettuce leaves
  • 12 tsp low-fat, low-sodium bottled peanut sauce (such as Mr. Spice Thai Peanut Sauce), divided, plus extra for serving


  1. Combine carrot, bean sprouts, cucumber, green onions and cilantro in a medium bowl.
  2. Divide vegetable mixture, rice and tofu evenly among lettuce leaves. Drizzle filling with 1 tsp peanut sauce each.
  3. Fold the top and bottom of lettuce leaves, roll and place seam-side down on a serving plate.
  4. Serve with additional peanut sauce for dipping, if desired.
  5. NOTE: For an extra kick of protein, add finely diced chicken breast to the filling.
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