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Fresh spring rolls with🌶️ peanut sauce – anyone wants a share?
. Sharing a simple and gluten-free yet refreshing dish with you today.
I saw @bosh.tv feed introducing their book with Vietnamese sticky tofu yesterday. What a perfect filling for my rolls, right? Thank you for the inspiration, guys🙏🏻
Recipe (makes 15 rolls & video on IGTV on how to roll this)
~ Rice paper roll
~ 1 packed firm tofu, drained and cut into match stick
~ 2 tablespoons chopped ginger
~ 2 cloves garlic, minced (omit if you can’t have it)
~ 1 tablespoon coconut sugar
~ 2 tablespoons soy sauce
~ 1 stalk of scallion, chopped
~ 1 thai red chili
Veggies suggestions: shredded purple cabbage, bell peppers, carrots, cucumber, mint, cilantro, lettuce greens
Spicy peanut sauce (mix below until well combined):
~ 2 tablespoons crunchy peanut butter
~ 3 teaspoons soy sauce
~ 2 teaspoons maple syrup
~ 1 teaspoon chili oil with chili flakes
~ 3 tablespoon hot water
In a heated pan with 1 teaspoon oil, pan fry tofu until golden brown. Remove and set aside. Using the same pan, add 3 teaspoons oil, sauté ginger and garlic until fragrant. Add sugar, soy sauce, scallions and red chili, let mixture simmer for 30 seconds, add tofu and coat well. Continue stirring until tofu absorbs all the sauces. Turn off heat and set up the wrapping station.
Place a bowl of water with all the prepped veggies and tofu on your countertop. Take one sheet of rice paper, dip it in warm water, and give it a 360° swirl. Then, lay rice paper on a chopping board. Rice paper should still feel sturdy but not soft. It will be softer once you place all the fillings inside. Wrap it like a burrito. Cut it in half and serve with peanut sauce. .
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