Veggie Fresh Rolls
Fresh Spring Rolls with Peanut sauce
5 rice paper spring roll wrappers
Firm tofu about 8 ounces
½ carrot grated
½ red pepper julienned
½ green pepper julienned
½ cup cooked rice vermicelli noodles, cooked according to package directions
Shredded iceberg lettuce
Finely chopped ginger or grated (1 tbsp)
½ teaspoon sesame seeds
F irst strain and dry the tofu well. Then saute some onions in a non stick pan till light brown, add the tofu and saute with ½ spoon soy sauce and ½ spoon vinegar.
When tofu is dry and firm, transfer it to a cutting board and let it cool. Chop into small pieces or crumble.
In a bowl mix all the vegetables, noodles and tofu.
Obtain a separate large bowl with 3-4 cups of water. Dip the rice paper in the bowl to cover it entirely for 4 to 5 seconds. Take it out, while still firm and place on a smooth cutting board.
Place one dampened wrapper on the cutting board. Add some sesame seeds on the wet rice paper. Place a tbsp of vegetable filling on it. Fold the bottom up over the filling. Fold each the right and left sides over the filling.
Gently roll the end with the filling over to tightly seal the spring roll. The wrapper is self-sealing so will stick to itself.
Sauce: Add 3 tablespoons of peanut butter in a bow. Add 2 tablespoons of sweet and sour sauce and 1 teaspoon of soy sauce. MIx well and serve!