Thursday, December 1, 2016

Posted by Mala at 1:00:00 AM 1 comment
These are real treasure-pockets, containing so many healthy vegetables and greens. They are not deep fried or shallow fried, so tasty and filling, yet low cal rolls. Another daughter's recipe here.

Rice  spring rolls wrappers - 24
Cooked rice noodles - 1 1/2 cups
Tofu - 1 packet
Green bell pepper - 1, julienned
Red bell pepper - 1, julienned
Carrot - 1 - 2, julienned
Cucumbers - 1, julienned
Spinach - 2 cups, thinly cut
Coriander / cilantro - 1 cup, chopped
Mint leaves - 1 cup
Pickled ginger, as required

For the  Peanut Sauce
Peanut butter - 6 tbsps
Honey - 2 tbsps
Soy Sauce - 3 tbsps
Chilli garlic sauce - 1 1/2 tbsps
Hot chilli (Sriracha or any brand) sauce - 1 1/2 tbsps
Lemon juice - 1 1/2 tbsps
Hot water to mix everything

Recipe Cuisine: International; Category: Lunch / Dinner
Prep time: 30 mts; Cooking time : nil

Yields 24 rolls

Tofu, excess water removed, then sliced, and roasted with 2 tsps Olive oil or sesame oil with some hot chilli sauce, soy sauce and a pinch of salt, then cut into thin strips

Veggies sliced, noodles cooked, and all kept ready

Peanut dipping sauce is also ready. All the ingredients above mentioned for the sauce, whisked well with some hot water, and made into a creamy sauce

Take lukewarm water in a large pan, and dip the wrapper for 15 seconds......then gently remove and lay on the counter or a dry chopping board. This has to be handled very very gently and cautiously, otherwise, it will break or the edges will stick 

Then in the center, chopped bell peppers first, then carrots, and then spinach and cucumber strips

then some tofu pieces, cooked noodles, and some cilantro/coriander leaves

Lastly come the pickled ginger and 1 or 2 mint leaves

Start rolling from the bottom

then the sides

then gently roll till the end, it will cling by itself

A spring roll cut open in the middle to show you what a priceless treasure it is.....

Serve with the aromatic Peanut dipping sauce

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* You cannot keep the rolls one on top of the other. They will stick. Keep them separately.
* If you are making them ahead, keep them covered with a wet napkin
*If you do not have pickled ginger, thinly sliced ginger slices with the help of a peeler, can be soaked in lime juice for half hour, then they turn pink, and you can use them


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