Tasty and Light Spring (or Summer) Rolls
Mmmmm…Mouth-Watering!
Having just celebrated Valentine’s Day with pink and red and hearts and flowers and chocolates, this might seem like a bit of a jump ahead into spring (and summer), but along came this bright photo (yes and those pretty red chopsticks) with ’tasty and light’ spring (and summer) rolls. I’ve been salivating over it since I first saw it – so I decided to share!
Last fall I challenged myself to attempt making my own spring (sometimes called summer) rolls at home. To my delight, they are super easy. Even my young granddaughters jump right in and roll, then devour, their own! We all think these fun and easy rolls are tasty any time of the year.
This recipe (fromTaste for Adventure by Tablespoon) is more about one of the many uses of Grilled Sesame Tofu which is a tasty optional filling, but any fillings are delicious, just omit or add as your imagination and ingredients lead you.
Give these ‘tasty and light’ rolls (and the grilled sesame tofu) a try, and let me know what you think of them!
Ingredients
1 16 Ounce Block Extra Firm Tofu
1/4 Cup Sesame Oil
2 Cloves Garlic
2 Inches Fresh Ginger, grated
16 Spring Roll Wraps (or Vietnamese Rice Paper)
1 Large Cucumber, peeled and diced
2 Cups Beans Sprouts
1 Avocado sliced thinly
2 Cups Carrots, shredded
4 Scallions sliced thinly
Directions
- Mince garlic very finely and grate ginger. Combine with sesame oil.
- Cut tofu into 3 sheets. Set tofu on paper towels and press with some weight to press out water. Let sit for 10 minutes.
- Add tofu to sesame oil marinade and let sit for 5 minutes.
- Grill tofu over high heat for 5-6 minutes per side.
- If you want to make spring rolls, wet a wrapper and add a few pieces of tofu to the center of the wrap.
- Pile the wrap high with veggies and then roll it tightly.
- Slice and serve wraps with soy sauce.
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I always thought this kind of thing would be way too difficult – and time-consuming – to try to make. But I’m thinking this just might be do-able! Is there any trick to making it roll up so well?
This recipe is a bit vague on the rolling-up aspect. It is simple. After a few tries, you will get a sense of the amount of ingredients to use and how much to dampen the wrapper. Too wet, the wrapper will tear easily, too little, it will be too stiff to roll. Also, too many ingredients will be difficult to cover and roll.
First, soften the wrapper. I use a large plate with water in it and dip the wrapper, submerging it to cover the entire top surface, letting it sit submerged about 15 seconds, then turn it over for about another 15 seconds. It will begin to soften and become pliable. This should only take about 30 seconds total. Remove the wrapper to work a surface and lay out flat. It will continue to soften as it sits while you place the ingredients on it. The wrapper will be a bit sticky or tacky feeling. If it sticks to itself, gently separate. If it seems permanently stuck together, just leave it and adapt the rolling. The wrappers are somewhat forgiving. As I said, my young granddaughters (5 & 10) manage quite well!
I like to place the ingredients just off center. Lift the closest edge of the wrapper over the pile of ingredients and tuck it in tightly, gently pulling the mound slightly toward you as you tuck. Then fold the sides toward the center and continue rolling, much like a burrito. The wrapper is sticky enough to seal itself. If it should tear, just hold it tight while you eat it! A pretty and convenient way to serve these rolls is nestled into a young small romaine or endive leaf.
Have fun ‘playing’ with these wrappers and rolls. Enjoy!