Fresh Spring Roll #summerchallenge1.
You can cook Fresh Spring Roll #summerchallenge1 using 3 ingredients and 9 steps. Here is how you cook that.
Ingredients of Fresh Spring Roll #summerchallenge1
- You need of 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.
- It's of You can add more fresh veggie of your choice like red, yellow, green capsicum. You can substitute tofu with chicken.
- Prepare of You can substitute agave with brown sugar or honey.
Fresh Spring Roll #summerchallenge1 instructions
- 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..
