There's just something about eating these that make you feel a tad bit healthier!
INGREDIENTS
1-2 Cucumbers, julienned
2-4 Carrots, julienned
24 Mint Leaves
12 Lettuce Leaves (Any of your choosing - I had romaine hearts on hand so that is what I used)
Cilantro (enough to sprinkle throughout each spring roll)
1 Cup Bean Threads Soaked
1 Package Tofu
2 Tbs. Cornstarch (for cooking the tofu)
3 Tbs. Oil (for cooking the tofu)
12 Rice Paper Sheets
NOTE: You can cut this recipe in 1/2 if you'd like to make fewer spring rolls.
PEANUT DIPPING SAUCE:
1 Cup Peanut Butter
1 Cup Rice Wine Vinegar (UNsweetened)
6 Tbs. Soy Sauce
6 Tbs. Brown Sugar
2 Tbs Garlic Chili Sauce
4-8 Tbs. Milk (depending on how thick or thin you want the sauce)
TOFU MARINADE:
2 Tbs. Maple Syrup
1 Tbs. Rice Wine Vinegar (UNsweetened)
4 Tbs. Soy Sauce
2 Tbs. Sriracha Sauce
3 Tbs. Sesame Oil
DIRECTIONS
Slice the tofu into strips that are 1/4 in. thick and 1/2 in. wide. (In the photos you'll see I actually left mine at about 1 in. wide, but ended up cutting them down to 1/2 in. wide to fit into the spring rolls). Then pat dry with paper towels until all moisture has been removed.
Mix together the tofu marinade ingredients.
Pour marinade over the tofu which has been pat dry and set aside for 2 hours. Gently flip over the tofu every 30 min. This will ensure the flavors are soaked through.
Heat 3 Tbs. of oil for cooking the tofu in a non-stick pan.
Dip tofu into cornstarch and then place in oil. Be sure to cook on all sides until browned. Then set aside to cool.
Soak bean threads according to package.
Mix together the peanut dipping sauce ingredients. Start with 4 Tbs. of milk. If you decide the dip is too thick, you can add more milk. Set aside.
Julienne the cucumber and carrots. Set aside.
Soak rice paper sheet according to package. I do one or 2 at a time. Then you are ready to assemble your spring rolls.
Starting in the middle of the rice paper, each spring roll gets:
1 slice of tofu, a few bean threads, carrots, cucumbers, 1 slice of lettuce, cilantro sprinkled throughout the roll and mint leaves running the length of the roll.
Then you take the bottom of the rice paper and fold it up and over the filling. Then take the right of the rice paper and fold it in and over the filling. Repeat with the left side. Then take the top of the rice paper and fold it down and over the filling and other ends of the rice paper. You should now have a finished spring roll. Place it on a plate with the seam side down. Repeat this process with the remaining rice papers.
