Spring Rolls for Spring

this is my first foray into the world of rice wrapping papers–and let me tell you they take practice. at this point i don’t have a heck of a lot of advice on working with them. so just jump in and have fun…

What You Need

  • a carrot
  • a cucumber
  • 1 cup cooked rice
  • 1 brick (1 lb) extra firm tofu
  • 1/2 tsp cayenne pepper
  • 1 tbs soy sauce
  • 1 tsp sesame seeds
  • rice wrapping papers (about 16)
  • a dish with water (enough to comfortably cover the rice papers)
  • olive oil

What You Do

  1. press tofu (about 20 minutes)
  2. while tofu is pressing, cook your rice
  3. peel long skinny strips of your carrot and cucumber–they should be about the width of thick spaghetti. cut down to 2 inch long strips.
  4. cut tofu into 1/2 inch cubes and fry in olive oil in a pan over medium high heat
  5. once tofu is browned, add soy sauce and sesame seeds, mix and fry until liquid is gone
  6. when rice is done, mix in cayenne pepper
  7. let tofu and rice cool for about 20 minutes
  8. line up all ingredients for easy assembly
  9. soak rice paper (do this one at a time) for about 5 seconds
  10. place it on a cutting board and fill it with all ingredients
  11. roll it up, tucking in the sides. you’ll notice the rice paper is starting to get very soft and sticky.
  12. carefully transfer the roll to a plate and move on to the next roll
  13. the rolls will be a little slippery until they start to dry and stick together
  14. plan to wait at least 20 minutes between assembly and serving

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