We are having an early Spring here on the Island. I noticed some spearmint sprigs sprouting, so decided to feature them in Early Spring rolls, with spicy peanut dipping sauce.
The recipe is from Vegetarian Times Fast and Easy.
Cut up whichever vegs. you have on hand like carrot curls,red pepper strips, cucumber, avacado, green mango, add some marinated Thai tofu strips, cilantro and mint sprigs, and sprinkles of chopped peanuts. Soak your rice paper rounds, dry carefully on a tea towel, place your ingredients on top and roll them up. They look nice if you put the herbs on the outside of the pile to show through the translucent rice paper.
To make the dipping sauce: blend together 1/2 cup soft tofu, 1/4 cup peanut or almond butter, 3 Tbs. sweet white miso, 1 and 1/2 Tbs. tamari, 1 Tbs. grated fresh ginger, 1 clove garlic, chopped, then stir in 1 Tbs. lime juice and 1/2 tsp crushed red pepper flakes. Serve with lime, cilantro and mint sprigs.
We are having an early Spring here on the Island. I noticed some spearmint sprigs sprouting, so decided to feature them in Early Spring rolls, with spicy peanut dipping sauce.
The recipe is from Vegetarian Times Fast and Easy.
Cut up whichever vegs. you have on hand like carrot curls,red pepper strips, cucumber, avacado, green mango, add some marinated Thai tofu strips, cilantro and mint sprigs, and sprinkles of chopped peanuts. Soak your rice paper rounds, dry carefully on a tea towel, place your ingredients on top and roll them up. They look nice if you put the herbs on the outside of the pile to show through the translucent rice paper.
To make the dipping sauce: blend together 1/2 cup soft tofu, 1/4 cup peanut or almond butter, 3 Tbs. sweet white miso, 1 and 1/2 Tbs. tamari, 1 Tbs. grated fresh ginger, 1 clove garlic, chopped, then stir in 1 Tbs. lime juice and 1/2 tsp crushed red pepper flakes. Serve with lime, cilantro and mint sprigs.
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