Summer Rolls
Description
This recipe is extremely versatile, so feel free to use any fresh, colorful summer veggies and herbs you happen to have on hand. If tofu isn’t your thing, feel free to sub in your favorite cooked protein. If you don’t plan to serve the rolls right away, try rolling them in plastic wrap until you’re ready to eat. This will prevent the rolls from becoming soggy or sticking together. Other key tips are to avoid over-moistening the wrappers and avoid over-filling. Your first few are bound to be a bit clunky, but you’ll get the hang of it quickly.
Instructions
Break noodles into 3-4″ lengths and prepare according to package directions. Meanwhile, heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in cornstarch and flash fry in 3 T sesame oil, flipping on all sides to ensure even browning – about 5 minutes. Remove from skillet and set aside. Prepare all of the vegetables by chopping them into long, thin matchsticks. Whisk together a dressing with rice vinegar, sugar, and 1 tsp sesame oil. Fill a shallow dish with warm water and submerge one of the spring roll wrappers in the warm water until softened but still slightly stiff, about 15 seconds. It will continue to soften as you fill it with ingredients. Lay the slightly softened wrapper on your work surface and lay a small pile of vegetables, herbs, noodles, and a few pieces of tofu on top of the wrapper, being careful not to overfill. Spoon a bit of the dressing onto the filling. Fold the sides of the wrapper over the filling, then roll it up, starting at the bottom. Repeat until you have 10-12 rolls. Slice each roll in half and serve with peanut dipping sauce.
