Hello! For dinner tonight I decided to make veggie fresh rolls. I've made them a million times, but I wanted to share them with you. They're super refreshing and surprisingly filling!
Each time I make these, I learn how to change something I do to improve them. I also add something new each time-today I added in red peppers for the first time! They were delicious and added a nice crunch and flavor.
For this recipe you'll ned a few things:
- A sharp, non-serrated knife
- A large cutting board
- A very large bowl
Have fun, and don't be afraid to experiment and add different veggies. Happy cooking!
Spring Rolls:
- 12-14 rice paper sheets (sold at health food stores and asian markets)
- 7 oz. extra firm tofu
- 1/2 red bell pepper
- 1 cup shredded carrots
- 1 cup mung bean sprouts
- 1 cup rice noodles
- 1 cup spring mix lettuce
- 3 stems of mint
- 3 stems of cilantro
- 2 small Persian cucumbers
Peanut Sauce:
- 1-2 tbsp peanut butter
- hot water
- liquid aminos or soy sauce
Cut tofu, bell peppers, and cucumbers in half and then lengthwise. Take mint and cilantro off of stem. Cook rice noodles as directed on package. When all of the fillings are ready, dip rice paper sheets in a large bowl of warm water for 5-10 seconds. After, place on cutting board and let sit for 10 additional seconds. Place fillings on rice paper, they should take up about 1/5 of the sheet. Roll 3/4 of the way, tuck in the ends, and then roll the rest of the way. Cut in half with a sharp, non-serrated knife. If these are not being served immediately, cover with saran wrap and let sit in the refrigerator to make them even more refreshing. Tip: After each roll is finished, wipe the cutting board with paper towel so it is as dry as possible. This will keep the rolls from getting wet and falling apart. For the peanut sauce, put peanut sauce in a small bowl and add water tablespoon by tablespoon, until you reach desired consistency. Add 2-4 drops of liquid aminos and a shake of salt. Ta-da!
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