Fresh Sprout Summer Rolls
Fresh Sprout Summer Rolls
Fresh Sprouts are definitely the star of these Summer Rolls. These are light, refreshing and so easy to make with a little bit of practice. Use any mix of veggies that you have on hand. On really hot days I prefer to keep the Tofu raw but feel free to give it a quick pan fry.
Makes 8 rolls
Ingredients
(8) 9” Rice Paper rounds
8 oz (227 g) Super Firm Tofu cut into strips
(1) 4 oz (113 g) package of Fullei Fresh Purple Rain Salad (or any type of Sprouts)
1 Med Carrot julienned and then cut into half
1/2 a Med Cucumber julienned and then cut into half
6 oz dry (172 g) Vermicelli /Rice Noodles
bunch Basil Leaves
bunch Cilantro
bunch Mint
Dipping Sauce:
2 tsp (10 ml) Sesame Oil
2 Tbsp (30 ml) Dark Soy Sauce
2 Tbsp (30 ml) Soy Sauce
2 Tbsp (30 ml) Rice Vinegar
3 tsp (15 ml) Vegan Fish Sauce
1 1/2 (22.5 ml) Tbsp Water
1 1/2 tsp (7.5 g) Sugar
1 Tbsp (15 ml) Chili Paste (Sambal) or to taste
White Pepper to taste
1 Tbsp Green Onions (green parts only)
Equipment:
large shallow dish or plate with a lip
clean flat surface to work on
sharp knife
Directions
1. Place the vermicelli noodles in a large bowl and cover with boiling water and let soak for 5-8 minutes. Drain the noodles well and using scissors cut them a few times which will make them easier to work with. Set aside.
2.Fill your dish / plate with warm water and start with one rice paper at a time. Soak the paper while rotating it until the entire sheet is wet. Repeat until you feel a change in the texture.
3.Lay the soaked rice paper flat on your work surface.
4.Towards the end closest to you, add a small bunch of soaked vermicelli noodles. Layer on a couple pieces of carrot, tofu, cucumber, sprouts and fresh herbs.
5. Add your feature filling towards the front of the rice paper (away from you). This is where you will place the purple radish sprouts or any other filling that you’d like to show through the top of the roll.
6. Pick up the edge of the rice paper closest to you and roll away from you towards the top. As you roll, gently fold in the sides (like you would a burrito) and roll until the end is tucked underneath.
7. Make the dipping sauce by combining all of the ingredients and serve with the rolls at room temperature.
