Theme: Get it Rolled
Dish: Summer Rolls (Vietnamese Rolls)
We are starting our 2nd of Blogging Marathon# 30 today and my theme for this week is "Get it Rolled". Any dish that is cooked rolled or served as a roll. Summer rolls were the first thing that came to my mind and with the temperatures soaring in the 90s (degree Fahrenheit), these are perfect no-cook rolls that are filling, healthy and delicious. They are salad rolled up into a portable package -- easy to eat and very convenient.
For Dipping Sauce: Peanut Butter - 2tbsp Low sodium Soy sauce - 3tbsp Agave Nectar - 1tbsp Sambal Oelek - 1tbsp Lemon juice - 2tbsp
- Make the Dipping Sauce: Mix all the ingredients in a small bowl. Taste and adjust accordingly.
- For the summer rolls: Combine all the veggies and herbs in a bowl and keep ready. Chop tofu into 1-2" pieces and set aside.
- In a pie plate or other shallow bowl/ plate, take hot water. Dip each spring roll wrapper in the water for about 3-5 seconds. Remove and place it on a clean work surface or kitchen towel or a plate. Place a handful of the veggie filling on the lower half of the spring roll, top it with the chopped tofu pieces and drizzle some dipping sauce on top.
- Cover the filling with the wrapper that is closest to you (bottom of the wrapper), then fold the sides over like an envelope. Finally roll from bottom to top into a cigar shaped tight roll. Repeat with the rest of the rolls.