I’m not sure what just happened.
Yesterday at the store I found myself feeling quite inspired as I stared at the rice paper in the ethnic food section. I’ve never bought rice paper before and never really had the desire to. They always mystified me with their flimsy jelly-fish feel and their directions that I couldn’t understand. Summer rolls have always been something I’ve loved to order at restaurants, but the thought of actually making my own rather terrified me.
So back to the kitchen explosion. I’m vaguely reminded of a previous roll-wrapping catastrophe that took place almost exactly a year ago. Some people learn from their mistakes. I just roll on.
But to be fair, the end result was very much worth the effort. Look how pretty these babies are despite my less than stellar wrap job.
Since I was literally waist deep in rice noodles, I couldn’t really take photos of every step but that’s okay. I think this recipe better deserves a video post anyways. Perhaps coming up in the future? In the meantime, here’s the recipe.
Tofu Summer Rolls with Spicy Peanut Dipping Sauce
2 large pieces of rice paper
1/2 cup cooked rice noodles (follow directions on the package to cook)
1/2 cup shredded mint leaves
1/2 cup chopped cilantro
1/4 block of extra firm tofu, sliced into very thin matchsticks
2 tbsp chopped honey roasted peanuts
1/2 cup bean sprouts
1 carrot, grated
1/3 cup peanut butter
1 tsp dry ginger
1 tbsp ketchup
1 tbsp tamari
1 tbsp rice vinegar
1 squirt sriracha sauce
1/2 tsp agave nectar
3 tbsp warm water
First of all, make the sauce. Combine the peanut butter through water in your blender and whirl on high until smooth and creamy. Put in
a small bowl and set aside.
Now, the key is to keep everything organized. Make neat piles on your cutting board with the noodles, mint leaves, cilantro,
peanuts, tofu, sprouts and grated carrot. Keep everything neat and separated.
Soften one piece of rice paper in warm water. Remove and dry with a paper towel. Lay down flat on the counter and start to fill with
the items on the cutting board, making sure you don’t overstuff your package. When it’s time to wrap up start rolling with the
end closest to you and then fold each side in like you are folding up a burrito. Keep it tight and then press down to seal.
Repeat with following rice paper and serve with sauce on the side.
Unfortunately mine weren’t wrapped as tightly as they should have been and there was a bit of an explosion. Since at this point I was too hungry to care, I just made a big salad out of it all and stuffed my face.
Really good though and I will definitely be trying these again, switching up the ingredients perhaps. I loved using the tofu in them though because it ups the protein, but you could also use avocado instead and that sounds like it might be pretty tasty as well.
Fun top secret dinner tonight! Stay posted!