Monday, December 31, 2012

Spring Rolls

Savannah, GA

Anyone looking for a healthy, easy, packable lunch idea?  Maybe something you can bring to work instead of buying fast food, something that looks nice to bring to a party or potluck, something light to snack on at a picnic?  Spring rolls look like an ambitious dish to make, but actually they are so easy and require no cooking at all.  They are packed with delicious raw veggies, and wrapped beautifully in rice paper which makes them gluten free and vegan.  I also created a sweet and spicy peanut chile sauce for dipping that make these spring rolls impossible to resist!

Spring Rolls

Spring Rolls
(makes 40, gluten free, vegan, oil free)

For the spring rolls:
20 rice paper wraps
1 large carrot, julienned
1 cucumber, peeled & cut into thin strips
4 oz firm tofu, cut into thin strips, frozen and then defrosted
1 avocado, peeled and cut into thin strips
3-4 cups fresh arugula or spinach
1/2 cup chopped fresh basil
dash of lemongrass
dash of ground ginger

Sprinkle a small amount of lemongrass and ginger on the defrosted tofu. 

In a large bowl or pan add about an inch of warm water.
Dip 1 rice paper wrap in water and set it flat on a plate.  Line a small amount of veggies in a strip down the center of the wrap.

It should look like this

Fold left side of wrap over veggies and roll into a tube shape.  Cut the tube in half on a diagonal.  Repeat with each rice paper sheet, until all veggies are used.  That's it!

For the Peanut Chile Sauce:

1/2 tsp hoisin sauce
1/4 cup liquid aminos or soy sauce
1/4 cup natural peanut butter
1 tsp sugar
1 tsp rice vinegar
1/4 cup water

Wisk it all together in a small bowl, and it's ready for dipping!

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