Diet Vegetable Roll with Flourless Tortilla

In a blender or food processor, combine the eggs, salt, oats, milk, and spinach. Blend until smooth and fully combined, ensuring the spinach is finely chopped into the mixture.

Heat a non-stick skillet over medium heat and lightly grease it with oil.

Pour in a small amount of the spinach mixture to form a thin, even layer, cooking it like a pancake. Cook for 1-2 minutes on each side until firm and lightly golden. Repeat until all the mixture is used up.

Set the tortillas aside to cool slightly.

Prepare the Filling:

In a skillet, heat some cooking oil over medium heat. Add the tofu pieces and cook, flipping occasionally, until golden brown on all sides. Remove from the skillet and set aside.

In the same skillet, sauté the bell peppers and carrot strips for 3-4 minutes until slightly softened but still crisp. Remove from heat.

Assemble the Roll:

Soften the rice paper in warm water for about 20-30 seconds, or until pliable. Place on a clean surface.

Lay one spinach tortilla on top of the rice paper.

Add a handful of sautéed vegetables, tofu, and any extra seasoning you like (such as salt, pepper, or herbs).

Carefully roll the rice paper around the filling, folding in the sides as you go, to form a tight roll.

Serve:

Once the rolls are assembled, slice them in half and serve with a dipping sauce of your choice, like soy sauce, tahini, or peanut sauce for extra flavor.

Serving and Storage Tips