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