September 10th 2013
Wow! If today were a candy it would be “Hot Tamales”! I know I should really be excited, soaking in all the vitamin D I can get before we get six months of straight rain and gloom. Last week was fall-like with the cool breeze blowing and a few showers here and there….I loved it! I thought we were done with the heat and humidity….NOPE! Not wanting to heat up the kitchen, I figured today was a great day for summer rolls, sometimes called salad rolls, they are a delicious way to get your veggies. Mine are completely plant based and I didn’t add the extra rice noodles that are traditional, I just added some extra veggies.
To make six rolls you will need:
6 rice paper wraps ( I used Blue dragon brand, and totally loved them)
1 carrot, cut into matchsticks or you can grate them
½ Cup jicama, cut into matchsticks or grated.
½ red bell pepper, sliced thin
½ block firm tofu sliced, you can fry or bake it…I like it as is so I used it plain you can also sub chicken or shrimp
2 Cups baby lettuce, I used a sweet blend, you can sub shredded cabbage or red leaf lettuce
12 stems of cilantro, I use it stem and all
3 green onions, cut lengthwise
Sweet chili sauce or peanut sauce get the recipe here
Divide all veggies and tofu into six separate piles, dividing evenly all ingredients. In a shallow baking pan, add an inch or two of hot water, place rice wrapper in water for 20 seconds or so, they should be malleable, if they are still stiff in certain spots soak a bit longer. On your soaked wraps place veggies and tofu side by side, roll up burrito style, making sure they are tight. I like to leave on side open, just for presentation but that is optional. Repeat with remaining wrappers, fridge em’ till you are ready to serve. I like to cut mine like sushi rolls and serve with cold beer and peanut sauce….yum.