Prep Time: 15 minutes
Cook Time: 15 minutes
These rolls are a great healthy hot-weather light lunch.
No matter how long the winter, spring is sure to follow. ~Proverb
And spring is here.
There are flowers everywhere, the sun is out and we have longer, warmer beautiful days. Say goodbye to warm soups and casseroles and say hello to fresh produce, pastas, salads, lettuce wraps, lemon meringue pie, frozen lemonade, fruit punch, margaritas; all kinds of cool treats.
These Tofu Spring rolls are cool, light, and easy to make. Serve them with a sweet and tangy orange, lime, raspberry, mango or lemon sorbet.
- 8 round 8- inch rice paper wraps
- 1 (16 ounce) package extra firm tofu, well pressed and cut into small cubes
- 2 cups of green cabbage, chopped
- ½ cucumber, cut into strips
- 5 green onions, chopped
- 1 cup thin rice sticks, cooked
- ¼ cup fresh cilantro
- ¼ cup carrots, shredded
- 2 tbsp sesame oil
- 1 tbsp lime juice
- 1 tbsp soy sauce
- ½ tsp fresh ginger, grated (optional)
Heat sesame oil, soy sauce and ginger in a skillet and sauté tofu until lightly crisp, about 5 minutes.
Toss together with the rest of the ingredients -except wrappers- in a large bowl.
Submerge the wrappers in warm water for 10 seconds, one by one. Rice paper is delicate and only needs a quick dip, if you soak the wrappers for too long; they will break down too quickly, making them more difficult to roll.
Place about 3 tablespoons of the filling about 1/2 inch from the bottom edge of each moistened wrapper. Do not over-stuff your rolls.
Fold the bottom edge of the wrapper over the filling. Fold in sides. Roll up. Try to roll them tight.
Repeat with remaining filling and spring roll wrappers. Cut in half; serve immediately with dipping sauce and enjoy! (do not refrigerate or else the rice paper will lose moisture)
*You can also add avocado cubes
Here’s an easy homemade PEANUT SAUCE
- ½ cup natural peanut butter
- 2 garlic cloves
- 2 tbsp sesame oil
- 2 tbsp lime juice
- 2 tbsp soy sauce
- 1/3 cup water
- 1 stevia packet, optional
In a food processor, blend the all ingredients until smooth.
You can make this sauce a day ahead. Just keep it refrigerated in a covered container.
You can decorate this plate with edible flowers to add a little bit of fun, just make sure that they are safe to eat. Pretty edible flowers, from an organic garden that have not been exposed to chemicals or insecticides will add beauty to the plate. You can also garnish with flowery herbs like basil, mint, rosemary or arugula.
There you go. Spring on a plate! Enjoy!
*Image courtesy Flickr creative commons.