Fresh Spring Rolls

[Guest guest]

* Exported from MasterCook *

 

Fresh Spring Rolls

 

Recipe By : California Home Cooking by Michele Anna Jordan

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

Vegan

 

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

 

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.

 

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

 

NOTES : Recipe originally calls for chicken.