Shrimp Tofu and Collard Rolls
Ingredients
- 1 tbsp fish sauce
- 1 tbsp reduced-sodium soy sauce
- 1 tsp rice vinegar
- 2 oz white rice vermicelli noodles (maifun)
- 6 collard green leaves
- 2 tsp safflower oil
- 1/2 block firm tofu (7 oz total), cut into 6 planks and patted dry (we like nasoya)
- 12 med shrimp, cooked, peeled, and deveined (about 1/2 lb)
- 1/2 C julienned kohlrabi
- 1/2 C julienned carrots
- 12 fresh mint leaves
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