Lazy Sunday Summer Rolls with Peanut Dipping Sauce
Anyway... to top off this lovely lazy Sunday, we decided to make Summer Rolls. I know, summer rolls in the fall? However, since Austin seems to have forgotten the fact that it is now mid October (today it got up to 88), these seemed quite apropos.
Summer rolls, Vietnamese style spring rolls, or fresh spring rolls (call them what you will) usually consist of raw veggies/salad, perhaps tofu, rolled in a rice paper wrapper. They're cool, sticky, crisp and delicious. And they go together fairly fast, since there's really no cooking involved (ours took a bit longer because we wanted to add some baked tofu, which took about 20 minutes to prepare), especially when you have a little assembly line going. We only used about 1/3-1/2 of our wrappers and and made about 15 good sized rolls. And they're super fun! This recipe is just what I happened to have on hand tonight- but you could put just about anything you like in these and I'm sure they'd be delicious. The peanut sauce is based on the one I use in my Pad Thai, and also ridiculously easy to make :)
- 1 12oz package 22cm round rice paper wrappers
- 1 red bell pepper, thinly sliced
- 1 avocado, thinly sliced
- 1 yellow summer squash, cut into small matchsticks/julienned
- 1 carrot, cut into small matchsticks/julienned
- 1/2 cup cherry tomatoes, cut in half
- 2-3 cups mixed greens, spinach, etc.
- Alfalfa sprouts
- 1 15oz block tofu, baked (this is my go to method for baked tofu), sliced into 1/2" strips, and cooled
|They're not the most glamorous, but this was our first time :)|
- 3 TBS chunky peanut butter
- 1 1/2 TBS rice wine vinegar
- 1 1/2 TBS wheat-free tamari or soy sauce
- 1 tsp agave nectar
Mix all ingredients together. Dip away!
|Andrew with a hand full of summer roll and a bowl of sriracha.|