Vegetable Salad Rolls

Name: Vegetable Salad Rolls
Total time: 30 min
Yield: 4 (8 rolls)
Ingredients: Ingredients Rolls 1 small carrot, shredded 2 large scallions, slivered 1/2 cup fresh cilantro, torn 1 teaspoon lemon juice 1 teaspoon sugar 2 teaspoons soy sauce, to taste 2 teaspoons ginger, grated 6 large romaine leaves, torn 8 ounces pre-baked tofu, chopped 16 pieces rice paper wrappers, approximately Peanut Hoisin Sauce 1/4 cup hoisin sauce 1/4 cup smooth peanut butter 1 tablespoon water 1 teaspoon sriracha sauce, to taste

By:

Robin Asbell

Recipe Information

Total Time:

30 minutes

Servings:

4 (8 rolls)

These spring rolls transform salad and a little tofu into tasty finger food. Served with a savory peanut dipping sauce.

These refreshing spring rolls transform salad and a little tofu into tasty finger food while a savory peanut dipping sauce boosts the flavor further. If you've never used rice wrappers before, don't let them intimidate (you can do it, really!). And once you try it, you'll find they're actually quite easy to use.

Ingredients

Rolls

1 small carrot, shredded
2 large scallions, slivered
1/2 cup fresh cilantro, torn
1 teaspoon lemon juice
1 teaspoon sugar
2 teaspoons soy sauce, to taste
2 teaspoons ginger, grated
6 large romaine leaves, torn
8 ounces pre-baked tofu, chopped
16 pieces rice paper wrappers, approximately

Peanut Hoisin Sauce

1/4 cup hoisin sauce
1/4 cup smooth peanut butter
1 tablespoon water
1 teaspoon sriracha sauce, to taste

Preparation

Rolls

Set up your area for assembling the spring rolls. Fill a lasagna-sized pan with an inch of warm water. Spread a clean, dry kitchen towel on a cutting board or counter next to the water.
To assemble rolls, submerge two rice paper sheets in the water and gently press down. Once parts are a flexible but not completely limp (30-60 seconds, depending on the thickness of your brand of wrapper) carefully stack the two sheets, making one round, on the towel. Put a layer of lettuce across the bottom third of the round, put 1/8 of the tofu on that and 1/8 of the carrot mixture. Fold the wrappers in from the sides, up from bottom, then roll up. Place on dry towel and cover with a damp towel. It is important that they be kept moist, they dry out quickly. Repeat to create 8 rolls total. If holding to serve in more than an hour, wrap tightly in plastic (see Tip). Slice into 6 pieces per roll, and serve with dipping sauce.