Summer Rolls


These rolls require a little time and a little patience. I think they are worth it. The result is a flavor that is so fresh. A hint of mint, the crunchy juiciness of the sprouts, the bite of the chives all mix together to create something very special.Summer Rolls

1 square (3.5 oz) baked tofu sliced into rectangular noodles, about 1/4″ thick (or make your own Baked Tofu)
3 tablespoons finely cut chives or scallions
one portion white rice vermicelli, cooked, rinsed and drained
1 cup bean sprouts; mung, sweet pea
3 tablespoons fresh mint, finely chopped
6 lettuce leaves, roughly 2×3″
6 sheets rice paper, 6” round

Makes six small rolls

Before making the rolls, prepare the work area. Have a pie dish filled with about 1 inch fresh cold water. Have each of the ingredients available in bowls next to a large cutting board or work surface. Place a sheet of rice paper in the water for about a minute. Remove it from the water and put in on the work surface. place a lettuce leaf in the bottom third of the circle, leaving an inch margin from the edge. Top with a small amount of rice noodle, bean sprouts, todu, mint and chives. Roll the bottom over the toppings, grabbing them and tucking them in tightly. Fold in the sides and finish rolling. Set aside. It may take several tries to gage the correct amount of filling. Too much makes it impossible to roll. Continue with remaining wrappers. With a sharp serrated knife, carefully cut the rolls in half. Serve with spicy peanut sauce.

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