It's another hot day here. After two perfect summer days spent swimming this past weekend, I'm keeping cool today, out of the sun, hiding in the kitchen (the least warm room in the house) wrapping spring rolls for tonight's dinner.
SPRING ROLLS WITH PEANUT LIME SAUCE
Yield: 10 rolls + 1/3 cup peanut sauce. Original recipe adapted from here.
Filling:
Spring roll wrappers (at least 8-10)
1 block firm tofu
1/2 cucumber
1 bell pepper (ooops, had a yellow one and forgot it)
2 medium carrots
2 green onions
3-4 lettuce leaves
1/8 cup chopped cilantro
1/8 cup roasted & salted peanuts
sea salt
Peanut lime sauce:
2 garlic cloves or garlic paste
2 tbsp sesame oil
1/4 cup natural roasted peanut butter
1 lime
1 tsp sugar
1 tsp soy sauce
DIRECTIONS:
1. Press the tofu while preparing the filling and sauce.
2. Sauce: Process the sauce ingredients until smooth. Adjust to taste.
3. Filling: Julienne vegetables. Do the same to tofu after pressing.
4. Place a tea towel on your workspace and fill a very large bowl with hot tap water. Submerge 1 rice wrapper for about 10 seconds, or until soft. Remove from water carefully and flatten it onto the towel.
5. Place the vegetable and tofu filling strips in the centre of the wrapper. Sprinkle with peanuts, chopped cilantro, and salt.
6. Fold the two sides of the rice wrapper toward each other and then flip the bottom over the filling and roll away from you. Set roll on a plate and cover with a damp paper towel. Repeat for the remainder of ingredients.
7. Serve immediately with peanut dipping sauce or place in fridge covered with a damp towel for later.
