Spring Rolls
Disclaimer: This is adapted from a published cookbook. The original recipe calls for mushrooms instead of the marinated tofu, but I just don't like mushrooms enough to feature them like that. We took these (tofu version) to a potluck and they were a huge hit. They look a lot more difficult than they turned out to be, and making them together was a lot of fun.
Ingredients
Filling
Cooking
Filling
- 1 block marinated tofu - see recipe on main page
- 3 cloves garlic
- 1/2 tsp neutral-tasting oil
- 1 1/2 tsp shoyu or tamari
- 1/3 cup minced green onions
- 2 tbsp minced fresh ginger
- 1/2 tsp toasted sesame oil
- 1/2 cup rice vinegar
- 2 tbsp sugar
- 2-3 tbsp chili-garlic paste
- 1 tsp lime juice
- 1/4 cup chopped peanuts *this is in the book, but we left it out
- 1 cucumber
- 1 carrot
- 1 cup fresh herbs (mint, basil, and cilantro are good)
- 1 pack large rice paper wrappers
Cooking
- Slice marinated tofu into finger-sized pieces. Sautee in oil in large skillet or wok, add shoyu, garlic, ginger, and green onions, and cook until liquid mostly is evaporated. Add toasted sesame oil, stir, and remove from heat. Transfer to plate to cool.
- Make dipping sauce by bringing vinegar and sugar to a simmer in a small saucepot for about 4 minutes, stirring occasionally, befor stirring in chili-garlic paste and lime juice. Turn off heat. Let cool, pour into a dish and put it in the fridge for now.
- Cut all the veggies up into strips about 2 inches long.
- Warm about 3 inches of water in same skillet/wok to jacuzzi temperature, turn off heat, place one spring roll wrapper flat in water for 10 seconds to soften, drip the water off, and lay it on a plate.
- Stack the ingredients on it and roll it up like a burrito. Make as many rolls as you have the filling for.