Thai Springs Rolls with Homemade Peanut Sauce

Being a vegetarian can sometimes be overwhelming since you are restricted to vegetables and sides, it can also become very carb heavy, which is something we want to avoid at all costs so we are constantly looking for ways to bring recipes we love home AND keep them low low low in calories. Lindsay and I LOVE going out to eat because it means a. less cleanup b. no cooking (we love cooking but try doing it with a little baby mutt girl who thinks she can sleep in the oven…) AND c. we are obsessed with one another and keep our relationship alive with date nights. So, with that said, we often visit thai restaurants and always order fresh summer rolls that we never thought we could mimic at home–that is until we walked into Whole Foods and stumbled upon rice paper and thought we’d give it a try.

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First, let’s go over what you’ll need:
Rice paper
Zucchini
Yellow squash
Carrots
Portobello mushrooms
Tofu
Basil
Peanut butter
Apple cider vinegar
Soy sauce
Sugar

We prepared the tofu a little while before by slicing it into thin cubes and roasting it with the peanut butter sauce — which can be made by combining 2 tablespoons of peanut butter, 1 teaspoon of sugar, 2 tablespoons of soy sauce, and 1 tablespoon of apple cider vinegar — feel free to adjust as needed for your own preference.

You’ll want to peel the zucchini, squash and carrots and then shave them using the peeler to create thin slices — of if you prefer, and what I did is cut them into thin strips that could easily be folded into the rice paper. You’ll next want to cut the mushrooms into slices as well. Split the basil leaves.

After the water has begun to boil, turn it down to 4 and wait a few minutes until the water has cooled just a bit to avoid the rice paper from curling over itself. You’ll want to drop a single piece of rice paper into the water until it’s soft — remove and place on a plate, wipe excess water with a paper towel. I found it easiest to put the paper in and remove it by using two utensils, one large slated oval spoon on the bottom underneath the rice paper, and one on top when you dip it into the water — it helps to keep it’s shape.

Once you have the softened rice paper, in the lower third of the rice paper, add a piece of basil, some carrots, some zucchini, some squash, and some mushrooms — add some tofu to your liking, I used three small cubes.

Roll the rice paper enveloping the vegetables and tofu and fold in the edges after the first roll, continue to roll until there is no more rice paper, it will seal itself.

Make some of the peanut sauce as mentioned above for dipping purposes and voila! you have thai spring rolls at home.

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