Vegetable Spring Rolls with Peanut Sauce

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During the summer time I’m always looking for any excuse to make a meal that doesn’t require me turning on my oven or standing over a hot stove.  As a result I made spring rolls, but since I’m not a huge shrimp fan, I decided to instead pack as many colorful vegetables as I could into the rolls along with some tofu and rice noodles.

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I’ve also recently fallen in love with this Peanut Sauce so figured it would be the perfect companion as a dip.

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This was my first stab at making springs rolls, and I will be honest with  you – there is a bit of a learning curve.  I think I went through about seven or so wrappers before I successfully packed one.

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I also went with an approach that resulted in a rolls that are a bit shorter and fatter than standard, but it was easier for me to pack things in that way.

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Ingredients:

Serves – 4

  • 1 red bell pepper, cut into strips
  • 1 carrot, cut into bite size pieces
  • 1/2 cup cilantro, chopped
  • 2 green onions, thinly sliced
  • 1/2 a package of extra firm tofu, cut into squares
  • 1 package rice noodles
  • 1 package of rice paper wrappers (you’ll need about 16 individual)

Directions:

  1. Chop and prepare all the veggies and tofu so that you have a working line.
  2. Prepare rice noodles by pouring boiling water over noodles and let sit for 2 minutes. Drain and rinse with cold water.
  3. To assemble rolls, take a rice wrapper and dip in a bowl of warm water for a few seconds, and then lay out on a clean dry surface or clean dish towel.
  4. Begin stacking fillings towards the middle top of the rice wrapper.  Fold the sides over the fillings, and then fold the top over and continue rolling towards the bottom.
  5. Refrigerate until ready to eat and serve with peanut sauce.

 

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