Thursday, February 24, 2011

Summer Rolls, Part II: Making Your Rolls

Summer Rolls are a very common dish at most Thai restaurants. I love Summer Rolls for so many reasons; they’re light, fresh, and healthy, perfect for warm evenings eating in the backyard; they’re also quick and easy, making them good for weeknights when you’re short on time. Summer Rolls are so versatile; you can fill them with tons of different vegetables, brown rice noodles, and fresh herbs for a super healthy and nourishing meal.

1 carrot, julienned
1 red bell pepper, julienned
1 cucumber, julienned
1/2 cup snow peas, sliced finely
1/2 cup cilantro (basil and mint also go well)
1/2 package brown rice noodles
Rice paper wrappers
1 recipe baked tofu, sliced into 1/2” x 1/2” matchsticks

Bring a small pot of water to boil. Cook the brown rice noodles according to the package directions. Drain and rinse in cold water. Fill a shallow pan with cold water. Soak 1 rice paper wrapper in the water until flexible, but not mushy. Lay the wrapper flat on a smooth, dry surface. Lay a few stems of cilantro lengthwise on the wrapper. Cover the cilantro with the vegetables and tofu. Lay a handful of brown rice noodles across the vegetables. It’s easier to roll the wrappers if they’re not too full.

Fold the sides of the wrapper in toward the filling.

Pull the bottom of the wrapper over the filling, and roll the wrapper tightly. Set on a plate, and cover with a damp paper towel while making the other rolls. Serve with a side of tangy peanut sauce!

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