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Fresh Spring Rolls 1 pack of rice paper 1 block firm tofu 1 bunch mint 1 bunch basil 3 carrots 1...

Posted Aug 03 2010 11:12pm

Fresh Spring Rolls

1 pack of rice paper

1 block firm tofu

1 bunch mint

1 bunch basil

3 carrots

1 bell pepper

1 large cucumber

1 c bean sprouts

olive oil

sesame oil

First, chop all of the vegetables and herbs. Make sure that the vegetables are all shredded pretty small and thin, no larger than 1/2 inches by 1/8th of an inch. It helps to put all of the vegetables and herbs in separate little bowls for creating the spring rolls.

In a large pan, heat some oil. Chop the block of tofu into long thin strands and add them to the pan. Once the tofu has browned add some sesame oil and continue to cook the tofu for a few minutes. Set the tofu aside.

Fill a large bowl with water and submerge a single piece of rice paper into it. Leave the rice paper in the water only long enough so that the entire paper is wet. Then place the paper on a flat surface. Add in all of the fixings one by one. You want to place all of the fixings in a small area close to the bottom of the rice paper, that way you can roll the paper up and also roll the sides in so that it creates a nice spring roll finish. It may take you a few rolls to get the technique down, but once you do, you will be a spring roll making master. I always serve spring rolls with home made peanut sauce!

So delicious!

Serves 4-5

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