I was really looking forward to that day when we would have spring rolls for dinner. I had never made spring rolls before, a friend introduced them to me, and I fell in love. Then I wanted to have them again, and discovered that they weren't actually difficult to make. And that it was delicious.
Ingredients (makes 2 rolls each):
-Rice paper (2 per person)
-Nori paper (2 per person)
-Carrots (1 for two persons)
-Sweet pepper (1 for 2 persons)
-Avocado (1 for 2-3 persons)
-Lettuce (1-2 leaves per person)
-Tofu (50 g per person)
-Rice noodles (100g for 4)
-Fresh mint leaves
-Sesame seeds (optional)
-Soy sauce
-Lemon or lime (to juice)
-Pepper
-Sesame oil
The first step is to marinate the tofu. The longer it marinates, the more flavourful it will be. You can do it overnight, or just at first before preparing the veggies. Marinate it in soy sauce, with pepper, lemon juice and a bit of sesame oil.
Cut the vegetables in thin slices. You can also grate the carrots. As always, you can use any vegetable you have at home or you like. Then cook the noodles in boiling water according to the instructions on the package. Use some sesame oil to give that extra flavour and prevent them from sticking. Cook the marinated tofu in a pan.
Peanut sauce:
1/2 cup of peanut butter
1 tbsp of soy sauce
2 tbsp of lemon juice
1/2 cup of water
Mix all the ingredients together, add water if needed.
Rehydrate the rice paper following the package instructions. We simply put it on the counter, but you can of course use any board.
Put some sesame seeds on the rice paper, then put a nori paper on top. Add your vegetables, some rice noodles and tofu. You can add some of the peanut sauce now, or keep it for after.
Then close your rolls and flat the extremities while folding. The rice paper will stick together keeping the roll closed.
As an alternative, you can eat the rolls with : soy sauce, maple syrup, lemon juice and water mixed together.
