Sunday, February 13, 2011

Spring Rolls

The key to these are the spring roll wrappers. I got mine at a local Asian grocery store. While you are there get some cellophane noodles. Mine were made from sweet potato.

You'll need about 5-6 of the wrappers.

I used some Napa Cabbage, Bok Choi, carrots, scallions and some tofu.

Press the tofu block (you won't use all of it.
Peel two carrots and cut into matchsticks
Wash and dry the Bok Choi/Napa Cabbage and starting from the bottom of the stem make thin slices. You will end up with a pile of hard white stem pieces, then some with the leafy green and then thin slices of the leafy part.
Slice the scallions into very thin strips

Heat some olive oil in a pan, bring it to a medium high heat and start cooking the white parts of the cabbage and bok choi along with the carrots. As these start cook, at the other parts of the bok choi and cabbage that are half white/half green and as all of that is almost tender, add the remaining green parts.

While all that is cooking, boil some water and throw in the cellophane noodles. When they are done, drain them, and toss them in the same pan with the veggies.

Pour some tamari (use soy sauce if you don't have any) - maybe 1-2 tsp into the pan, along with 1 tsp mirin and 1 tsp hoison sauce. Stir this all together and then take the pan off the heat.

Take a cutting board and lightly spray with some non-stick cooking spray. Cut four pieces of tofu that are twice the size of the carrot matchsticks.

Soak one of the spring roll wrappers in water (it starts as a firm sheet). In the water it will become very soft. Carefully lift this out of the water and lay on the cutting board in a diamond. Take maybe 1/2 cup of the filling out of the pan and lay this across the middle of the diamond (between points). Add the four pieces of tofu on top of the filling. Told the two side points as far in the middle as you can. Lift the bottom point of the diamond up over the middle filling and then roll it completely up.

Cut the roll in half and put it on a plate. Continue this process until you are out of filling.

I then plated mine with some kim chi and a little bit of chili sauce (vietnamese). You can also serve this soy sauce.

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