SPRING ROLLS
This dinner seems intimidating. I know. I thought so too. But's it's super easy and well worth it!
You can pretty much put anything in them, but I loaded them with veggies for a refreshing, crisp roll. I added tofu for protein and a homemade peanut butter sauce, and it took them over the top with deliciousness.
Ingredients:
- Spring Rolls Skin (lol that's what the packaging says.. it's round rice paper)
- Cellophane Noodles
- Shredded Carrots
- Sliced Red Pepper
- Sliced Red Cabbage
- Sliced Cukes
- Bean Sprouts
- Scallions cut into 3rds
- Cilantro
- Mint and/or Basil (depending on what you like! - i like a little bit of both)
- Tofu
- Sesame Seeds
- Peanut Butter
- Sesame Oil (game changer and necessary - well, not necessary. you can use regular EVOO, but I'm telling you this makes all the difference in the world)
- Coconut Aminos (soy sauce sub)
This process becomes so easy on any given night if you prep ahead of time. Slice up all of the veggies and store them in a container in the fridge for whatever day you're ready to make these!
Process:
1) Once you have all of your veggies chopped, cook the tofu. Cut the tofu into strips and toss with sesame oil, aminos, and corn starch. Sautee them in a dash of EVOO.
2) Cook the cellophane noodles. Once the water is boiling, drop them in and it only takes a couple of minutes until they're done. Drain and rinse them in cold water until they're no longer warm.
3) ASSEMBLE. Grab a plate and fill it with a small layer of water. Put one of the rice paper rolls into the water for 3-4 seconds (when you remove it, it will still be stiff). Place it on a cutting board and fill it with all of the ingredients (add a dash of aminos to the inside). By this time, the roll will be pliable enough to fold the edges in and roll up. Stick it on a plate in the fridge and move onto the next one.
4) While they sit in the fridge make the sauce. Blend: peanut butter, sesame oil, aminos, white wine vinegar, water, and sriracha. You guys know me by now enough for me to not have to say it, but I'm going to say it. I don't measure. Yes, it results in inconsistent results but I never learn and I'm likely never going to do it. SO.. play around with these ingredients until the sauce is to your liking! I listed the ingredients in order of largest quantitiy used to lowest if that helps at all... :)
5) Drizzle the sauce over the rolls, add some sesame seeds to the top, and LOVE THEM.
Sticking them in the fridge will help make sure they don't stick to each other as the rice paper dries. Don't stack them! The first time I made them I essentially ate deconstructed rolls because I stacked them and didn't have them in the fridge. They ripped apart when I tried to separate them. They were still delicious though!
ENJOY :)
I also make these into a salad for lunches sometimes!! Just throw all of the ingredients into a bowl over lettuce (or I used zucchini spirals) and top with the peanut sauce! YUMM.