Appetizers, Dinner, Uncategorized

Summer Spring Rolls

Marinate 1/2 package extra-firm light tofu (may also use pre-cooked rice sticks or rice noodles) in:

2 Tbsp lemon juice
2 Tbsp soy sauce
1 Tbsp minced ginger root
1 Tbsp sugar
1/2 tsp pepper

Dice the marinated tofu or cut the rice noodles/sticks to small pieces. Prepare remaining ingredients and put them all on a plate:

1 cup finely julienned carrot
3 scallions slivered
1 cup or more shredded lettuce or spring greens
1/2 cup chopped cilantro
1 diced avocado
1 cup diced, cooked shrimp (if desired)

You will need about 8 8-1/2” rice wrappers

Soak each wrapper in water for a few minutes until soft but not too mushy. Fill each wrapper with the chopped veggies and other fillings, wrap as tightly as possible. Keep the spring rolls damp by covering them with a damp paper towel  as you are preparing them. Store in a covered glass container in the refrigerator with damp paper towels and waxed paper between them. Do not allow them to get too soggy. The spring rolls should firm up in the refrigerator over a few hours time.

Sweet chile dipping sauce

1/2 cup rice vinegar
1/2 cup sugar
2 Tbsp grated carrot
2 Tbsp grated cucumber
1/2 tsp dried red chile flakes


I have not tried the other recipes below:

Mango Tofu Summer Rolls

3 ounces rice sticks
3 Tbsp rice vinegar
2 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper
7-8 ounces firm tofu
1 cup julienned cucumber
1 cup julienned mango
3 scallions slivered
1 cup chopped cilantro
16 or more large mint leaves

16 rice wrappers

Burnt Chille Sauce

1/4 cup sugar
2 tsp salt
1/2 cup peanut or canola oil
1/2 cup thinly sliced shallots
5 tbsp thinly sliced garlic
3 tbsp dried red chille flakes
2-3 tbsp water

cook onions and garlic in oil, add chille flakes and other ingredients, run through food processor after cooled.

Vietnamese Salad Rolls

8 leaves red lettuce
2 oz. baby spinach
1 cup Aisain Basil leaves
2 oz. bean sprouts
1/4 cup chopped roasted peanuts
1 tbsp soy sauce
2 tsp sugar
1 tsp sesame oil

Serve with Lime-soy dipping sauce:

1/2 cup soy
2 large limes zest and juice
2 Tbsp sugar
pinch dried red chille flakes