Monday, July 4, 2011

Spring Rolls (Asian Veggie Wraps)

Spring Rolls are so fresh and luscious with the amazing dipping sauces. Everyone adores them as they are a guilt free food. They work great for picnics too. Use your favorite fresh veggies, the more veggies you use, the more delicious it will be. Chellu tested and approved :)!


Spring rolls:

1 package Rice Paper
14 oz. Firm Tofu
2 tsp Sesame Oil
1 clove of Garlic, mashed well (optional)
1 Tbsp Soy Sauce
1/2 cup green beans, thinly sliced diagonally and blanched
OR a handful of Sugar-snap Peas, thinly sliced
1 Carrot, grated
1 small unwaxed cucumber, finely julienned
1 cup beansprouts, tailed
1 small Red Bell Pepper, thinly sliced
1 cup finely shredded Cabbage (green & red)
1 cup fresh mushrooms, finely chopped
1/2 cup finely sliced Scallions
1 Tbsp fresh Ginger, finely grated
1/4 cup Fresh Mint, Basil, or Cilantro leaves, cut into a chiffonade

Dipping Sauce I

1/4 cup crunchy Peanut butter
Soy sauce to taste
2 Tbsp Rice Vinegar
1- 2 tsp Hot chili sauce/Red Chili flakes
1 Tbsp Maple Syrup/Agave/Honey
1 Tbsp finely grated fresh Ginger
1 clove Garlic, minced and mashed
1/4 cup Coconut Milk/Water or more, as needed

Combine all the ingredients in a small pan and whisk vigorously over low heat until well mixed. Save in a covered container if made ahead. This sauce may be served warm or cold.

Dipping Sauce II

2 stalks Lemon Grass
1/2 cup Rice Vinegar
1/4 cup Honey
1 tsp Dry Red Chili flakes
1 clove Garlic, minced

Combine all the ingredients in a small pan, cover, and simmer gently for about 10 minutes. Strain and chill the sauce until ready to serve.


Cut the tofu into long finger thick pieces or crumble coarsely; cook in the sesame oil with the garlic and soy sauce until browned.

Combine all the rest of the filling ingredients in a bowl.

Dip each rice paper in a pan of water until softened; about a few seconds.

Lay the rice paper on a cutting board, dab a little of the dipping sauce on top, and place a spoonful of veggie mix near one end; add one or two pieces or a spoonful of the browned tofu.

Fold the end over the filling then fold both sides over to enclose the filling; roll up into a neat parcel.

Proceed with the rest of the rice papers and filling.

Serve immediately with one or both of the dipping sauces. Enjoy!!

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