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We hope you got benefit from reading it, now let’s go back to fresh spring roll #summerchallenge1 recipe. You can cook fresh spring roll #summerchallenge1 using 3 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to cook Fresh Spring Roll #summerchallenge1:
- Take Vermicilli noodles, rice papers roll, mushroom, carrot, cucumber, peanut butter, hard tofu, coriander leaves, mint leaves, agave, lettuce, lime, Sriracha sauce/chili sauce, sesame oil, vinegar
- Take You can add more fresh veggie of your choice like red, yellow, green capsicum. You can substitute tofu with chicken
- You need You can substitute agave with brown sugar or honey
Steps to make Fresh Spring Roll #summerchallenge1:
- For Peanut Butter dipping Sauce: - 1/3 cup crunchy peanut butter, 1 Tbsp reduced sodium soy sauce, 1-2 Tbsp agave (depends on preferred sweetness), 1 Tbsp fresh lime juice, 1/2 tsp Sriracha sauce (for slight kick), Hot water (to thin the sauce).
- Now prepare peanut butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved.
- For Marinated Tofu: - 200-250gm extra-firm tofu (drained and thoroughly dried/pressed) - 4 Tbsp sesame oil - 2 1/2 Tbsp peanut butter dipping sauce - 1 Tbsp reduced sodium soy sauce - 1 Tbsp Agave nectar - 1 tsp white wine vinegar.
- Cut tofu into long strips. I cut each 200 g into 8 strips and then cut each strip in half. Marinate the tofu in fridge for 2-4 hrs or overnight.
- Heat up the oven to 175º C. Line a baking tray with a piece of baking parchment. Place marinated tofu on the baking tray. Bake in the middle of the oven for 20 mins. Let it cool.
- Prepare the veggies: julienne vegetables, slice mushroom, pick leaves of mint and coriander. Set it aside.
- Add rice noodles in boiling hot water for about 5 minutes (read instructions on package), then drain and set aside. Cut the softened noodle with a scissor.
- To assemble spring rolls, pour very hot water into a shallow dish and immerse rice paper to soften for about 5-10 seconds. (read instruction on package) - - Transfer it to a damp cutting board and gently spread out edges into a circle. - - To the bottom third of the wrapper layer the lettuce, a small handful of vermicelli noodles, sliced vegetables and fresh herbs and 1-2 pieces of tofu on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
- Place seam-side down on a serving platter and cover with damp towel to keep fresh. Repeat until all fillings are used up all spring rolls. - - Serve with peanut butter dipping sauce.
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