Friday, April 27, 2007

Summer Rolls

This was a recipe in Veggie Times last summer. I've made a few minor changes.

Miso Dip
2 Tbs white miso paste
1 green onion, chipped
1/2 Tbs. lime juice
1 Tbs. lemon juice
1/2 Tbs. rice wine vinegar
1/2 Tbs. dark sesame oil
1/2 Tbs. light brown sugar
1/2 tsp. chili powder
2 Tbs olive oil

Summer Rolls
2 carrots, peeled and julienned
1/2 cucumber, peeled, seeded and julienned
1/4 c cilantro leaves
1/4 c fresh mint leaves
1 green onion, chopped
1/2 lb spicy tofu, cut into thin slices*
12 rice paper wrappers

*You may be able to find prepared spicy tofu at an Asian market, that is where I got mine. If you cannot, get some extra firm tofu and cut it into 1/4" cubes and fry it in some wok oil, brown sugar and chili paste until golden brown.


1. Prepare the miso dip by combining all of the ingredients in a food processor and blending until smooth.

2. To make Summer Rolls: heat some water until warm in a saute pan on the oven. Keep the water warm and soak 1 wrapper in the water until soft. Place on a towel and blog excess water with paper towels.

3. Place some of the carrots, cucumber, cilantro, mint, green onion and tofu inside the wrapper. Roll like a burrito and fold down the top and bottom of the wrap. Repeat this with the rest of the filling and wrappers and serve the finished rolls with the miso dip.

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