Fresh Summer Rolls for Fresh Dancers

These light, satisfying and delicious cousins of deep fried spring rolls are colorful and fun. I keep rice paper wrappers in my kitchen all the time hoping for the chance to whip these gluten-free, oil-free delights right up. 8 rolls in 20 min
- 10 round rice paper wrappers (some may break)
- 8 fresh basil or mint leaves
- 1 medium carrot shredded
- ½ cup shredded red cabbage (optional. Great color)
- 8 slices of raw tofu, tofukan or homemade seitan
- 2 cups mixed greens, lettuce and/or sprouts
- 1 cup of brown rice vermicelli, cooked and cooled
- ½ cup hoisin sauce (use gluten-free soy sauce instead if you don’t eat wheat)
- 1/8 cup warm water
- Use a flat bottom pot or other pan that is at least as bit as the spring roll skin laying flat. Dip 1 rice paper wrapper in an inch of warm water and shake off the excess. The wet surface where you roll will continue to soften the wrapper.
- Carefully pick the wrappers up one at a time and lay them flat and open side by side on a cutting board. Rolling two at once will save you time.
- Add a fresh basil or mint leaf to the center of each of the two skins
- Add a slice of tofu or Seitan on top of the leaf
- Sprinkle some red cabbage, carrot and mixed greens on top of the tofu in the center
- Add a dollop of rice noodles. Do not overstuff! It will be too hard to roll
- Fold the top and bottom inches of the wrapper toward each other
- Roll from the left to the right all the way through so the wrapper sticks to itself at the end
- Repeat this with the other wrappers
- After you roll them all, add the warm water to the hoisin sauce for dipping. Sprinkle with sesame seeds or peanuts if you like.
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