Fresh Spring Rolls
Recipe By : California Home Cooking by Michele Anna Jordan
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers
Sda-Veg-Recipes2@Egroups.ComVegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces thin rice noodles (vermicelli)
Boiling water
8 spring roll wrappers
2 cups mesclun or red leaf lettuce, torn into -- medium pieces
1 1/2 cups tofu, cut into small julienne or shredded -- (see Note)
1 small cucumber, peeled, quartered lengthwise, -- seeded and
cut into
into thin julienne
2 tablespoons mint leaves
2 tablespoons cilantro leaves, whole
3/4 cup mustard, onion or bean sprouts
3/4 cup Thai Chile Lime Sauce (recipe below)
3 tablespoons hoisin sauce
1 1/4 teaspoons Thai red curry paste (available in Asian -- markets)
Sprigs of mint and cilantro, for garnish
Thai Chile Lime Sauce
5 cloves garlic -- minced
5 serrano chiles -- minced
1 tablespoon soy sauce
2 tablespoons fresh lime juice (from 1 to 2 limes)
2 teaspoons sugar
DIRECTIONS:
Place the rice noodles in a large bowl, pout boiling water over them, and let
them stand for 3 minutes. Rinse them thoroughly, drain completely, and set them
aside.
Prepare the wrappers: Fill a large bowl with warm water (about 110 degrees F)
and cover a work surface with a damp tea towel. Dip a wrapper in the water,
turning it so that it is fully wet. Set it on the tea towel, smooth it out, and
fold the tea towel over it to cover it. When the wrapper is completely softened,
about 1 minute, place a few pieces of mesclun or lettuce greens in the center of
the circle, leaving about a 2-inch border on the bottom. Place some of the
noodles on top of the greens, and top the noodles with some of the tofu,
followed by the cucumber, mint leaves, cilantro leaves, and sprouts. Drizzle a
small spoonful of the lime chile sauce over the filling. To form the roll, fold
the bottom part of the wrapper up over the filling and then fold in the two
sides. Using both hands, shape what looks like a Mexican-style burrito. Repeat
until all 8 of the wrappers have been filled and shaped.
In a small bow, mix together the hoisin sauce, 2 tablespoon water, and the curry
paste. To serve, cut each spring roll into 3 or 4 pieces, arrange on individual
plates, and garnish with sprigs of cilantro and mint. Serve with the hoisin
mixture as a dipping sauce ad with the remaining lime chile sauce alongside.
Thai Lime Chile Sauce:
In a small bowl, combine all of the ingredients.
