Delicious Spring Rolls
Originally published at finding my words. Please leave any comments there.
Spring Rolls
Ingredients:
dried spring roll wrappers
1 cube of firm tofu
Sauce:
3 tablespoons grape seed oil
salt to taste
1/4 teaspoon black pepper
1 teaspoons ginger powder
1 tablespoon lemon or lime juice
1 tablespoon brown and spicy mustard (or any mustard you have on hand)
optional chili flakes (if you like kicky)
Veggies:
1 bag arugula (they sell at trader joes, or you could use two bunches, but I recommend the bag)
1 red bell pepper
7 little carrots
2 green onions
handful of cilantro
Directions:
1)In a bowl, thoroughly mix the oil, salt, black pepper, ginger, lemon juice, and mustard to make the sauce.
2)Cut the tofu into small strips (about 1 inch long and quarter inch thick and deep). Mix the tofu strips in your sauce (some of the pieces will probably break; it’s okay) so the flavor can start to do its thing.
3)Finely dice bell pepper, carrots, green onions, and cilantro.
4)If you have the bag from trader joes just open bag and transfer baby arugula leaves. yay. Start with half a bag then add handfuls until the ratio of green leaves to other things seems good. (You’ll want more green then other things.)
If you have the bunch arugula chop off and discard stems then thoroughly wash it (we don’t want grainy dirt). Cut the leafy part roughly into 1inch squares.
5)Mix it all up so that everything is coated with the sauce.
6)Rehydrate the spring rolls then put the stuffing in and roll them up.
7)eateateat
makes about 10
The mix keeps well for the next day too. On the 2nd day, if i have the bag of arugula, i usually just put in a handful or 2 to refresh the mix, then roll them up.
Yummy.