Although my domestic cooking repertoire has been on the up-and-up lately, I have clearly lacked the motivation to share my skills on a cyberspacial level. Posting about musical tastes takes less effort, but alas, here my latest creation, thanks to inspiration from my one of my soul sisters, Joanna, who was visiting from Chicago for a couple weeks.
SPRING ROLLS - A fun, fresh, healthy commencement of the tasty new season.
Ingredients: Variable
I used the following (going clockwise in the picture): bean sprouts, red cabbage, julienned carrots, cucumbers, avocado, cilantro, firm tofu, peanut butter, Siracha, mint leaves, rice paper. I kinda went all out with ingredients, but you could use half the ingredients and they would still turn out great.
How to make the perfect spring roll: Be patient, it's going to take a couple tries! I poured some water onto a plate and dipped the rice paper in and out of the water 7 times. You want to make sure the rice paper isn't too soaked and stretchy when you put it down on your work surface since it will continue to change in composition as you fill it with ingredients. Also, do not be overly enthusiastic when filling your spring rolls: you only need a small, small portion of each ingredient to fill these things up.
Roll up the ingredients and just before wrapping it burrito style, spread a layer of peanut butter, Siracha and a mint leave on paper. This will sort of glue the whole roll together.
Dipping Sauce: I'm a sauce junky. I used a little rice vinegar, soy sauce, tahini and/or peanut butter, sesame seeds, mixed to a consistency of your liking. If it gets too thick or intense, just add a bit of water to calm it down.
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