Spring roll with peanut dipping sauce
3 oz bean thread (cellophane) noodles
1 package (16 oz) extra-firm tofu, cut into long, thin strips
10 rice paper wrappers
1/2 c peeled and julienned carrots
1/2 to 1 c julienned seeded cucumber
mint leaves, whole or chopped
basil leaves, whole or chopped (these were not available at this time of year in my grocery so I substituted fresh cilantro – still great)
Cook noodles in boiling water 3-5 minutes. Transfer to colander and rinse with cold water. Drain well and set aside. You can use tofu as is or saute it in sesame oil.
Just briefly dip the rice paper wrapper in warm water, let drip a moment, and lay on the clean, dry wrapping area (in our case...our plate)
Fill a large bowl with warm water and place next to rolling area, along with filling ingredients. If the noodles have become sticky, rinse briefly under cold water and drain well before beginning. Work on 2 wrappers at a time. Dip each in warm water for a few seconds, then set on a clean, dry work surface. Let sit for about 1 minute to become more pliable.
Add vegetables, tofu, and noodles
Lay a small handful of noodles across bottom third of each wrapper, leaving a little space empty at each end. Add remaining filling ingredients on top of noodles.
Rolled Spring Roll
Roll wrapper firmly and tightly over filling, tucking in ends as you roll. Cover your finished rolls with a barely damp towel as you roll more. Cut in half and serve with dipping sauce.
Yield: 20 rolls
Peanut Dipping Sauce
1/2 c peanut butter
1/4 c water
3 T crushed toasted peanuts (not necessary if you use chunky peanut butter)
2 – 3 T tamari soy sauce
2 T lime juice
1 garlic clove, minced
1 T minced ginger
Blend all ingredients, tweaking to find right balance of flavors and right consistency for dipping.
Yield: 1 1/2 cup
Source: The Vegan Table by Colleen Patrick-Goudreau
