12:18 pm by Unknown
From : thegarumfactory.com
Makes 16 – 20 rolls
Ingredients:½ pound firm tofu, cut into ½-inch dice
½ cup organic crunchy peanut butter
1 tablespoon honey
2 small fresh bird peppers, sliced as thinly as possible
Zest of 1 lime
Juice of 1½ limes
4 tablespoons soy sauce
1 tablespoon grated ginger
1 tablespoon grated garlic
1 cup cooked short grain brown rice
½ cup finely grated peeled carrot
2 scallions, thinly sliced
8 oz. shiitake mushrooms, steamed and thinly sliced
24 small cooked green beans, cut in half crosswise
1 small cucumber, peeled and cut into matchsticks – ¼-inch thick and 2 inches long
¼ cup torn mint leaves
¼ cup torn cilantro leaves
20 12-inch rice paper rounds–I used brown rice wrappers.
Directions:
Set the tofu pieces on paper towels while you work on the other ingredients. You want to extract some of the moisture.
In a small bowl, put the peanut butter, honey, chilis, lime zest, juice of half a lime, 1 tablespoon soy sauce, 1 teaspoon ginger, 1 teaspoon garlic, and mix together well.
In a large bowl, mix the remaining lime juice, soy sauce, ginger, garlic, and the sesame oil. Add the tofu and toss to coat with the mixture. Add the rice, vegetables, and herbs and gently mix together, taking care not to break up the tofu.
Fill a flat dish with 1 inch of water.
Dip a rice paper round in water. When it is flexible, but not completely saturated, which should only take a few seconds, remove from the water and lay the soaked rice paper out flat on a bamboo mat or cutting board, Carefully smear a teaspoon of peanut butter down the middle. Top with scant ¼ cup of the filling mixture. Lay a few beans and cucumbers down the middle. Fold in the two side ends. Starting at one end, fold the paper over the filling and then continue rolling to form a tight bundle. Set on a flat surface. A bamboo mat is perfect because it allows a little air circulation. Repeat until you have 16 to 20 rolls, taking care not to have the rolls touching each other. Allow to air dry for 10 minutes. flip over and dry on the second side for 10.
These can be stored in the refrigerator overnight with a loose covering so they don’t get too soggy, or wrap individually in plastic if you are going to eat them on the rode the next day.
2:31 pm by Unknown
From : Thekitchn
Makes 16 crisps
For the relish:
2 medium carrots, peeled and cut into 1/8-inch dice
4 medium radishes (or equivalent piece of daikon), peeled and cut into 1/8-inch dice
2 tablespoons unsalted peanuts, crushed
2 tablespoons finely chopped cilantro
1 tablespoon minced shallot
1 teaspoon finely chopped mint
1/2 teaspoon seeded and minced red jalapeño or other chili
1 tablespoon lime juice
1 tablespoon rice vinegar
1/4 teaspoon kosher salt
1/4 teaspoon sugar
For the tofu:
6 to 8 ounces extra firm tofu (half a standard package)
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 teaspoon sesame oil
2 bulbs lemongrass, minced
1 clove garlic, minced
For the rice crisps:
2 (8-inch) round rice paper wrappers
Vegetable oil for frying
Optional garnishes
Crushed peanuts
Mint leaves
Hoisin sauce
For the relishCombine all relish ingredients in a bowl. Cover and refrigerate for at least 30 minutes. Before serving, taste and adjust seasonings, if desired.
For the tofuCut tofu into 1/2-inch pieces and press between clean kitchen towels or paper towels to rid of excess water. In a shallow dish, combine soy sauce, vegetable oil, sesame oil, lemongrass, and garlic. Place tofu in dish, gently coat slices with marinade, and arrange so they overlap as little as possible. Cover and refrigerate for at least 30 minutes. Cook in a skillet over moderate heat until brown and crisp on each side.
For the rice crispsUsing scissors, cut each rice paper wrapper into 8 wedges. Heat a skillet with 1 inch of oil over moderate heat. The oil is hot enough when bubbles form around a wooden chopstick or the end of a wooden spoon inserted in the oil. Gently drop a rice paper wedge into the oil and fry until crisp, 1-2 seconds. Remove with a slotted spoon or strainer and drain on paper towels. Repeat for remaining rice paper wedges.
To serveDivide tofu between rice crisps and top with relish. If desired, garnish with extra peanuts, mint leaves, and/or a spot of hoisin sauce. Serve immediately.
2:27 pm by Unknown
From : bitesizedthoughts
Ingredients - to make 6
6 rice paper wrappers
2 carrots, finely sliced
1 small capsicum, finely sliced
1/2 - 1 cup lettuce, shredded
1/2 - 1 cup bean sprouts
A few mushrooms, sliced
Any other vegetables you like
Grilled tofu
Mint and coriander
Soy sauce and/or sweet chilli sauce, extra
Grilled Tofu :
300g pack of extra firm tofu, sliced
Pressed between tea towels and under heavy books for 30 minutes
Marinated in sweet chilli sauce (~3 tbsp) and teriyaki / soy sauce (~3 tbsp) for 4 hours
Grilled for ~10 minutes, turning regularly, until browned
To be eaten plain, added to stir fry, or used in rice paper rolls
Method :
Fill a shallow dish or curved dinner plate with warm water, and lay out a tea towel.
Place 1 sheet of rice paper in the warm water and allow to soften - approximately 30 seconds. Place on the tea towel and put the next sheet of paper in the water, to soften in advance.
In the middle of the softened rice paper sheet, place a strip of tofu and an assortment of vegetables. Add mint and coriander, and any other flavourings as desired.
Fold in the bottom end, the left side, the top end, and then the right side. Hold together and turn the roll over, so the rolled in sides are underneath.
Repeat for the remaining rolls, and serve with extra dipping sauce as desired.
2:23 pm by Unknown
From : golubka
makes about 15 rolls
Ingredients :
about 15 rice paper wrappers
spicy cilantro almond pesto
about 1/2 purple cabbage - thinly sliced
1/4 - 1/2 ripe sweet melon such as Honeydew
2-3 medium carrots - finely shredded
2 cups fresh basil leaves
large handful fresh mint leaves - optional
Method :
1. Cut the melon in half, remove the seeds, peel and slice the flesh into strips.
2. Prepare a large bowl of warm water and a working area covered with a damp dish towel. Start dipping your wrappers in the water, one at a time, for a minute or so, until it begins to soften. Don't keep the wrapper in the water too long to prevent tearing.
3. Place each wrapper on a damp dish towel (one at a time) and begin to fill it. Spread about 1 teaspoon of pesto in the middle of the wrapper, followed by cabbage, 1-2 melon strips, carrots and herbs.
4. Fold the bottom part of the wrapper over the filling, followed by the sides, then roll it tightly.
5. Serve right away with the sauce or keep covered with a damp dish or paper towel until ready to serve. These rolls are best when eaten within a day or two.
Tamarind Dipping Sauce
1/4 cup almond butter
1/4 cup tamarind paste
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated ginger
1 tablespoon maple syrup or honey
1/2 tablespoon olive oil
1 teaspoon soy sauce
1-2 small red chilis - seeded and minced (optional)
In a medium bowl, mix together all of the ingredients thoroughly. Keep refrigerated until ready to serve.
2:36 pm by Unknown
From : Theperfectpantry
Ingredients1 package rice vermicelli
1 package rice paper wrappers
1 cup shredded carrots
1 cup shredded cucumber (European seedless cukes work best)
1 cup shredded iceberg lettuce
Large handful of mint leaves
1/4 lb mung bean sprouts
Directions
Fill a bowl with hot water. Soak the rice vermicelli for 15 minutes, until flexible.
Drain. Bring a large pot of water to a boil. Drop in the rice vermicelli, and cook for 45 seconds. Drain, rinse under cold water, and drain again. Set aside.
Make sure all of your components are prepared and laid out on your work surface. Cut the cooked shrimp lengthwise through the center to make 2 flat halves. Leave mint leaves whole.
Spread a clean dish towel on the countertop in front of you. Fill a large shallow pan with hot tap water.
Take one rice paper round and submerge it in the hot water for 20 seconds or until it is pliable. Transfer to the dish towel. Working quickly, take a small bit of rice vermicelli and place it in the bottom third of the round.
Top that with a small amount of lettuce, carrots, cuke, bean sprouts, 2 halves of shrimp and a couple of mint leaves.
Fold the bottom up over the filling. Fold the sides in, and roll to the top. Place seam side down on a plate, cover with a damp cloth, and continue until you have made as many salad rolls as you wish.
They can be stored in the fridge covered with a damp cloth for up to an hour before serving.
Serve with Chinese peanut dressing.
2:31 pm by Unknown
From : bbcgoodfood
Ingredients50g thin rice noodles
50g rocket
1 small red onion, cut into half moons
2 large carrots, cut into matchsticks
1 red pepper, cut into matchsticks
15g coriander
12 rice paper wrappers (buy them from Asian grocers and Waitrose)
a small bunch mint, stems discarded
Peanut dipping sauce
5 tbsp hoisin sauce
3 tbsp smooth peanut butter
1 tbsp sesame oil
1 tsp chilli sauce or chilli bean paste
Method
1.To make the peanut sauce mix all of the ingredients together in a small bowl. Add 3 tbsp water, mix again then pour into a serving bowl.
2.Pour boiling water over the noodles and leave for 3 minutes until soft. Rinse under cold water, drain and put on a clean tea towel and cut into pieces about 12 cm long with scissors.
3.Put the vegetables, herbs and noodles in separate piles on a tray.
4.Pour hot water into a bowl then drop in 1 rice paper and leave for about 30 seconds until softened. Remove and drain off the excess water with kitchen towel. Put 2 mint leaves on the top portion of the wrapper and a small amount of each of the vegetables, coriander and noodles across the lower middle of the circle. Bring up the lower part of the rice circle over the vegetables and then fold the sides in. Roll up into a tight spring roll. Put seam-side down on a tray then repeat for the other wrappers. Serve the rolls whole or cut diagonally just before serving with a very sharp knife. Serve with the peanut dipping sauce
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