Saturday, April 01, 2006

Spring Rolls and Peanut Dipping Sauce

Spring Rolls
Prepare ahead and set aside:
10 -12 dried 8" Vietnamese rice wrappers
12 oz tofu seasoned and pan seared, cut into thin slices
2 Cups finely shredded lettuce
1/4 C hoison sauce mixed with 1/2 tsp chili paste
1/4 tsp dried basil per rice paper sheet 
Saute until softened:
2 1/2 C shredded cabbage
1 C julienned carrots
2 C shredded fresh spinach or frozen, will thaw while cooking)
1 tsp sea salt
1 Tbp soy sauce
1 Tbsp shallot pepper (Penzey's Spices)
Assemble fililng ingredients in order of use for easier preparation.  Lay out a dampened towel to lay wet rice papers on while rolling.  Dip rice papers in warm water for 10 seconds (fully immerse).  Place on towel.  Layer each filling ingredient on bottem 1/3 of rice paper, sprinkle with 1/4 tsp basil.  Roll up like an envelope.  Perfect roll os 1" wide by 4" long.  Serve whole or cut in half.
Peanut Dipping Sauce:
Combine all thouroughly:
1/3 C hot water
2 Tbsp soy sauce
3 Tbsp peanut butter
2 Tbsp brown sugar
4 tsp vinegar
1 tsp Asian sesame oil
2 Tbsp green onion, chopped
hot sauce to taste 

1 comment:

Vicki said...

I'm definately going to try and make these -- they sound delicious as I'm crazy for peanut sauce! Thanks for coming by & adding a comment. I added your link :o)