Fresh Spring Rolls
These fresh rolls are a light and crunchy appetizer, and their flavor is nicely accentuated with Almond-Ginger Dipping Sauce.
- 1/4 cup tamari Add to list
- 1/4 cup sesame oil Add to list
- 2 teaspoons freshly grated ginger Add to list
- 1/2 block firm marinated tofu, cut into 4- by 1/2-inch strips Add to list
- 8 large rice paper wrappers Add to list
- 1/4 cup sesame seeds Add to list
- 8 whole Napa cabbage leaves Add to list
- 3/4 cup bean sprouts Add to list
- 1/2 sheet nori, sliced into 1/2-inch strips Add to list
- 1 carrot or jicama, thinly sliced into 4-inch strips Add to list
- 1 cucumber or zucchini, sliced into 4-inch strips Add to list
- 2 spring onions, sliced lengthwise Add to list
- 1 small bell pepper, sliced into long matchsticks Add to list
- 8 small sprigs fresh mint, basil or cilantro Add to list
Combine tamari, sesame oil and ginger in a bowl and pour over sliced and pressed tofu. Let sit a minimum of 15 minutes or place in a sealed container and marinate the tofu overnight in the refrigerator.
Soak 2 to 3 wrappers at a time in a bowl of cool water for 2 to 3 minutes or until they are soft and pliable. Remove one wrapper and place onto a smooth surface.
Avoiding the outer 2 inches, sprinkle 1/2 tablespoon sesame seeds onto the wrapper. Place one cabbage leaf and a few strips of each remaining ingredient onto the wrapper. Place ingredients off to one side of the center and avoid the outer 1 to 2 inches.
Fold the smallest edge of the wrapper over the contents and roll over once. Keeping a firm hold on the center, fold the edges into the center, much like wrapping a burrito. Roll the entire piece up, trying to make it as tight as possible. Tears may occur, but it will still taste great!
Set the finished spring roll aside and start on the next roll. After completing all 8 rolls, slice each one diagonally.
Recipe by, PCC Cooks instructor
Source: Demonstrated at the Healthy Living Expo April 19, 2008 and on the PCC Cooks stage at Vegfest 2010.