Spring Rolls With Tofu & Peanut Sauce

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* Exported from MasterCook *

 

Spring Rolls With Tofu & Peanut Sauce

 

Recipe By : Diane Gilliland, Western Culinary Institute, 2001

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers And Snacks Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons peanut oil

6 ounces Chinese cabbage -- finely shredded

2 ounces bamboo shoots -- julienned

1 carrot -- finely julienned

2 drops Eden Hot Pepper Sesame Oil

4 teaspoons soy sauce

1 teaspoon sake

1/3 cup vegetable broth

15 ounces Nasoya Extra Firm Tofu -- diced small

6 ounces bean sprouts

2 teaspoons cornstarch

1 tablespoon cold water

5 1/2 ounces Earthbound Farm Organic Baby Spinach -- chiffonade

Salad

(reserve 2 oz for garnish)

vegetable oil -- for deep frying

1 teaspoon flour

water -- as needed

6 spring roll skins -- 8 " squares

6 edible flowers

18 chive sprigs

***PEANUT SAUCE***

1 tablespoon peanut oil

1/2 cup finely chopped onion

2 cloves garlic -- finely chopped

1 teaspoon Eden Hot Pepper Sesame Oil

1/4 cup soy sauce

2 tablespoons lime juice

1 1/2 cups coconut milk

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1 cup peanut butter

1/4 cup peanuts -- finely chopped

 

Makes 6 spring rolls

 

Heat the peanut oil in a wok or sauté pan. Stir-fry or sauté the cabbage,

bamboo shoots and carrot. Add sesame oil, soy sauce, sake, vegetable

broth, tofu and bean sprouts. Continue to stir and cook for another minute

or two. Mix the cornstarch with 1 tablespoon cold water. Stir into the

vegetable mixture and cook until reduced and thickened. Add 3 1/2 ounces

of spinach chiffonade. Remove from heat.

 

Heat vegetable oil in a saucepan. Be careful not to overheat oil. Make a

thin paste with flour and a little water. Place spring roll skin on clean

towel with bottom corner pointing towards you. Spoon 4 ounces of vegetable

mixture horizontally onto lower half of spring roll skin. Lightly brush

around edge of skin with flour paste. Fold bottom corner over the filling,

pressing down to seal. Fold left and right corners inward (like an

envelope). Roll toward top corner to form a cylinder.

 

Deep fry spring roll unit in vegetable oil until skin is crisp and

brown. Removed with slotted utensil and drain on paper towel. Repeat with

remaining skins and filling. For each serving: On a small appetizer plate,

serve 1 spring roll cut on a bias so cylinder tops are angled

vertically. Do not cut evenly in half in order to have different cylinder

heights for plating. Garnish with small mound of spinach chiffonade in

center of cylinder bases topped with edible flower (for color) and 3 chive

sprigs (for height). Encircle each spring roll with 1 ounce of peanut sauce.

 

Peanut Sauce: Heat peanut oil in skillet. Add onion and garlic. Sauté

approximately 4 minutes. Stir in sesame oil, soy sauce, lime juice,

coconut milk, coriander and cumin. Thoroughly blend peanut butter into

mixture. Add chopped peanuts. Bring sauce to a simmer over low heat,

stirring frequently. Makes 20 ounces)

 

Wine recommendation: FREY GEWURZTRAMINFR

 

From an advertisement in the October, 2001 issue of Vegetarian Times (page

72).

 

 

 

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