Veggie Spring Rolls with Peanut Sauce

Rice wrappers are awesome! You can pretty much wrap any combination of veggies or meat in them, dip it in a sauce and call it dinner. These round hard disks of rice noodle are not difficult to work with as long as you have a bit of patience with the roll and yourself. I have found the the age and brand of the wrap make a difference. i bought Blue Dragon wrappers at Shaws this week. They were under $3 for the pack and worked way better than the Red Rose ones that I have bought previously. The tricky thing is that you need to soften the noodle wrapper to the point that you can mold it around the veggies, but not too much or it will break apart all over you. The Blue Dragon wrappers had very little cracks in them and I had great success with them. Other brands that I have purchased have cracked or fallen apart pretty easily.

 Tonight I used marinated tofu and the veggies that were in my fridge, but you can easily  use mango, chicken, scallions, lettuce, shrimp, red peppers, or fresh sprouts.

Veggie Spring Rolls with Peanut Sauce

10 spring roll wrappers
2 carrots
1/2 onion
1/2 head nappa cabbage
10 leaves basil
rice thread noodles
1 tsp sesame seeds
1 tsp sesame oil
salt and pepper
1/2 block tofu
marinade (Teriyaki, Sesame Ginger etc...)

1. Cut the tofu into strips about 1/2 inch square and let sit in marinade for at least and hour.
2. Soak the rice noodles to package directions. Rinse in cold water and toss with sesame seeds, sesame noodles, salt and pepper.
3. Julianne the carrots, and then thinly slice the onion and nappa cabbage.

4. Heat a frying pan over medium-high heat. Add the tofu and brown on all sides.

5.When all ingredients are ready soften your first wrap. Find a wide shallow plate with a lip or bowl. Fill it with very  warm water. Place the wrap in the water for about 10 seconds (varies by the temperature of the water). When you can gently touch the wrap and it wrinkles evenly around your fingertips, remove the wrap and place it on a plate or cutting board. 
6. Place some carrot, onion, cabbage, basil, noodles and tofu on the lower third of the wrap.

7. Roll the wrap up by folding in the sides and then firmly rolling away from you.

8. Serve with Peanut Dipping Sauce

Peanut Dipping Sauce

1/2 cup natural peanut butter
1/4 cup warm water
juice of one lime
1 tbsp soy sauce
1 tbsp brown sugar

1. In a medium bowl whisk together the peanut butter and warm water.
2. When they are completely incorporated and smooth add the other ingredients and stir thoroughly.