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It may not be spring anymore, but as long as the weather is hot, it’s the perfect time for spring rolls. They look really fancy, right? They’re the prettiest appetizer ever, right?
Let’s make some together.
First, whisk up a simple peanut sauce. Slice your tofu into sticks, lay them in a dish, and drizzle the sauce all over them. They get to hang out like that while you prepare the other ingredients.
And those would be cucumber and carrot sticks, rice sticks, and sliced avocado. Lest you think rice sticks are an exotic, impossible-to-find grocery item: I found them in my makolet. Scope out the Asian aisle of your local grocery. They’ll probably be right next to the rice wrappers.
Speaking of which…this is what a rice wrapper looks like. Stiff, highly breakable, kind of see-through. It’s interesting.
All you need is some water to soften it up enough to roll and eat. Remember that dish I used to marinate the tofu? It’s a 9-inch pie plate, and it was just fine for wetting the rice wrappers. I had to shift them around a little, but no biggie.
Lay your moistened wrapper on a plate and fill the center with a sampling of everything you prepped. You want the rolls to be packed with fillings, so don’t skimp. These photos should give you an idea of how much can comfortably fit inside each one.
To roll it up, bring the right side inwards, fold down the top, fold up the bottom, and seal by bringing in the left side. Wrap it tightly so everything stays together. The wrapper will cling to itself, doing most of the work for you.
And that’s it, guys. Slice them diagonally, pour some soy sauce in a little dish, and stand them up all tall and proud. Or something.
One year ago: gazpacho
Tweaked from Iowa Girl Eats
Yield: 12 rolls
- ¼ cup vinegar
- ¼ cup chopped peanuts
- 2 cloves garlic, crushed
- 4 tsp peanut butter
- 4 tsp granulated sugar
- 300 grams (10.5 oz) tofu
- 2 carrots, peeled
- 2 Israeli (i.e., small) cucumbers
- 1 avocado, sliced
- 100 grams (3.5 ounces) rice sticks
- 12 rice paper wrappers (mine were 7″ in diameter)
- soy sauce, to go on the side
1. In a small bowl, whisk together vinegar, peanuts, garlic, peanut butter, and sugar. Slice tofu into sticks, place them in a single layer in a dish with a wide base, and pour the sauce on top. Let marinate in the fridge while you prepare the rest of the ingredients.
2. Cut the carrots and cucumbers into sticks and set aside with the avocado slices. Bring a pot of water to a boil and cook the rice sticks for 3 minutes, or until soft. Drain carefully (they’re really thin).
3. Pour some water into a dish with a wide base. Working with one wrapper at a time, take a rice wrapper and hold it in the water for 10 seconds, moistening the entire wrapper. Transfer it to a plate, put some of each filling item in the center, and roll it up as pictured above. For best results, use plenty of fillings and roll the wrapper up tightly.
4. Store in the fridge until ready to serve (with the soy sauce on the side).