We have been enjoying the sunshine this last week, and there is nothing better then fresh vegetables to celebrate spring! These spring rolls are so delicious. If they were not so time consuming, I would eat them everyday!They are pretty versatile, you can use really any type of vegetable or protein. These are great for lunches or picnics, because they pack well. I made pickled diakon that I picked up at the farmers market this morning for these ones.
- Rice paper wraps
- Vermicelli rice noodles
- grated carrots
- shredded lettuce
- cucumber- cut into thin strips
- red pepper- cut into thin strips
- fresh cilantro- stem on
- seared tofu-cut into thin strips
Soak the noodles in boiling water until done. Drain and set aside
Prep veggies and place in separate containers.
Marinate tofu with tamari and sear of in a pan with a little oil- cut into strips.
Give the sink a good scrub, ,and then fill it 1/4 way up with hot water.
Place two rice papers together in the water, and soften, shake of excess water.
Put toppings of your choice and fold up like a burrito:P
(it will be difficult to fold up if the surface is too wet)
- 3 cloves garlic
- 2 tbsp fresh ginger-minced
- 2 limes-zested and juiced
- 3 tbsp peanut butter
- 2 tbsp maple syrup
- 1 tbsp tamari
- 1/4 cup water
- pinch cayenne pepper
- sea salt
In a food processor or blender add garlic and ginger. Mince it up nice a small. Add peanut butter, lime juice, syrup, tamari, and water. Blend up until smooth and sauce like consistency.Adjust the water as needed. Season with cayenne pepper and sea salt.