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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Very easy, healthy and tasty. May be appetizers or weven a main course. No set rule to what you want to fill the rolls with. Ingredients:
filling 1 |
1 firm block tofu |
several mushrooms sliced |
small onion or shallot sliced |
1 cup fresh bean sprouts |
grated ginger to taste |
crushed garlic to taste |
soy sauce to taste ( use low sodium if needed ) |
oriental sesame seed oil to taste |
some chopped green or red cabbage |
dash sugar or honey to taste |
salt as needed |
filling 2 |
4 oz thin rice vermicelli noodles cooked |
sliced cucumber into small french fry size |
sliced fruit also cut into small french fry size of ripe mango or nectrarine |
fresh chopped mint to taste |
fresh chopped cilantro to taste |
both fillings |
1 pkg of rice spring roll wrappers |
or |
lettuce leaves |
roasted peanuts |
fresh chopped cilantro |
sauces |
peanut dipping sauce |
brown dipping sauce |
Directions:
1. In a pan heat oil of choice ( canola, peanut oil etc ) and add the onions. mushrooms, ginger, cabbage and cook and stir over med high heat to wilt veges. Add the garlic and tofu and add splashes of soy sauce, sesame seed oil, honey and cook and stir to coat tofu well. Remove pan off heat and adjust seasonings to taste and let cool.
2. For filling number 2, cook rice noodles per package directions and cut veges and fruit and set aside.
3. Chop mint and cilantro
4. Now one can use fresh lettuce leaves to wrap but the fresh spring rolls are my favorite.
5. Now it may be a little tricky at first but simply have a bowl of warm water and place the rice wrapper in the water so it gets soft. This happens fairly soon and if left too long may fall apart.
6. Carefully remove the softened wrapper to the counter top.
7. Place a little of each cooled filling ( perhaps a Tbs ) in the center and roll up and place seam side down on a plate.
8. With the cooked vermicelli noodles place a tbs of them in the center with a wedge of fruit and a wedge of vege and roll up and place seam side down on platter. These may be covered and chilled till serving time
9. To serve, garnish with roasted peanuts and cilantro and have several dipping sauce present
10. Note: one may have left overs of the fillings
11. The recipes makes quite a few, figure 2 of each as appetizer and perhaps more as the main entre
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