Nothing is better for lunch or a light dinner in the warm weather than Vietnamese Spring Rolls. There is no right way to make them, so the recipe below will give you my recipe, with lots of possible variations. I've been making these rolls for years and I never make them the same. Here's what I came up with last time.
Vietnamese Spring Rolls
Baked tofu (substitute chicken or shrimp)
Radishes, sliced
bean sprouts
julienned carrots
chopped lettuce
cilantro
slice scallions
Rice papers-do not get the extra thin, they break too easily. Get the regular rice papers.
Prepare all the ingredients, then set up an assembly line, putting each ingredient in a little pile. You can buy the prepared baked tofu (packed in water and soy). Slice into 1/4 inch strips).
Fill a bowl with hot water. Dip rice paper cylinder in hot water to soften, about 10 seconds. Place on cutting board, then fill paper with ingredients from above. I like tofu, raddish, beansprouts and carrot. Fold like a burrito, folding in sides, then rolling to keep ingredients in the rice paper.
Dipping Sauce
Soyaki sauce (from Trader Joe's)
Peanut butter
Blend about 3 tablespoons of soyaki with 1 tablespoon peanut butter. Dip rolls in sauce and enjoy. This is a light, healthy lunch. Be sure to use the regular rice papers, as the extra thin ones are hard to roll and they tear easily. I hope you enjoy these rolls.
No comments:
Post a Comment