Spring Rolls

14 oz (one package) extra firm tofu
1 tablespoon soy sauce
1 teaspoon fresh ginger, shredded
1/2 teaspoon garlic salt
1 tablespoon sesame seed oil
1/2 package rice vermicelli (very thin rice noodles)
10-15 spring roll skins (rice paper)
fresh cilantro
2-3 carrots, peeled and shredded
ripe avocado, thinly sliced
1 cup bean sprouts or very thinly sliced cabbage
* * * * * * *
Spring Roll (inside) Sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
juice of half a lime
1 teaspoon fresh ginger, shredded
1-2 tablespoons water

1. Prepare tofu: drain and dry with a clean kitchen towel to get most of the moisture out. Cut in to half-inch 'cube-sticks'. Prepare 1/4 cup water + 1 tablespoon soy sauce + 1 teaspoon ginger + 1/2 teaspoon garlic salt, stir. Place tofu in dry pan and cook off more moisture until edges turn a light golden color. Give 1/2 cup prepared soy sauce mixture a quick stir and pour over tofu and sauté until all the water is evaporated. Add a tablespoon of sesame oil, turn heat up to medium high and sauté until thoroughly browned (about 10 more minutes). Set aside in a small bowl. Meanwhile, prepare sauce for inside the spring rolls by stirring all ingredients together in a small bowl or cup.

2. Prepare rice vermicelli: bring 2 quarts of water to a boil, adding noodles and boiling for 3-5 minutes until al dente. Drain and set aside.

3. Assemble spring rolls: Fill a pie pan or skillet with warm water, and then gently dip one rice paper wrapper in the water for 3-5 seconds to soften. (Be careful not to over-soak the wrappers!) Remove, and lay on a flat surface or large plate. In a horizontal row across the top-center of the wrapper, first place a few cilantro leaves, then a finger-full of carrots, one avocado slice, one slice of tofu, a finger-full of cabbage and finally a finger-full of rice noodles, leaving at least 2″ space on the right/left sides. Fold the top right and left sides of the wrapper tightly over the mixture, making sure the two side touch in the middle over the filling. Then fold over the top side (taking care to pack in the filling so that it’s nice and snug!), and then finally roll the pack over the remaining bottom side. Repeat with remaining ingredients.

Dipping sauces
Peanut Sauce
2 tablespoons peanut butter
1 tablespoon rice vinegar
juice of half a lime
1 teaspoon fresh ginger, shredded
1+ tablespoon water, to achieve desired consistency

Soy Sauce
Use leftover inside sauce, adding 1-2 teaspoons additional soy sauce

Sweet Chili Sauce
Found in the Asian food isle

main photo and some instructions borrowed from this site.

1 comment:

jo said...

sweeeet! I love a good spring roll.