Rice Paper Spring Rolls

These grow easy with practice.
They're refreshing, crunchy, and summery.
Serve with Peanut Sauce.

Ingredients

1/2 POUND RICE NOODLES
WATER TO COVER
20 LEAVES FRESH BASIL
20 LEAVES FRESH MINT
2 CUPS SALAD GREENS
1/2 POUND FIRM TOFU, CUT IN LONG, THIN STRIPS
1 TABLESPOON GRATED GINGER
1/4 CUP SOY SAUCE
2 TABLESPOONS LIME JUICE
1 PACKAGE RICE PAPER SPRING ROLL WRAPPERS
(AVAILABLE IN ASIAN GROCERIES)

Makes 15-20 rolls.

Method

Soak the rice noodles in boiling water for 10 minutes, then drain and rinse them with cold water.
Add all the remaining filling ingredients and mix well.
Prepare a bowl of warm water large enough to dip the spring roll wrappers.
Dip six wrappers, one at a time, and spread them on a table in front of you.
Put 1/4 cup filling on each wrapper. The wrappers should soften by the time you spoon the filling onto all six.
Fold the bottom of the wrapper up over the filling, then fold each side toward the center.
Roll from the bottom to the top of each roll, as tightly as you can without ripping the wrapper. If you do rip it, wrap another wrapper around the whole thing when you roll the next batch.

Info/Order this book

About The Author

Devra Gartenstein is the accidental vegan (vegetarian that uses no dairy, eggs, or any type of animal product). She stumbled on vegan cooking due to the overwhelming number of requests from people who were customers of her catering service. She had to adjust every recipe to make it at least as good, if not better than, meat-based or fat-based food. So the cooking in this recipe book has been pushed to the max. Her chapter on the use of seitan is worth the cost of the book by itself. Devra is the owner of The Lucky Palate in Seattle. Visit her website at http://luckypalate.com/index.shtml.

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