These really are not difficult to make, they are definitely more time consuming than throwing pasta in a pot of boiling water, but they are so worth it. They are more of an “occasion” meal or made per a craving request. I was definitely craving them, so I made them for myself after yoga this morning. After already having made the Thai Basil Pesto with the Thai basil out of my garden, half the work was already done and in the fridge! I made a Peanut Sauce earlier today, which takes no more than 5 minutes so the rest of the prep is all about getting the components gathered and ready for you to roll (hehehe). What you put inside the rolls is really personal preference; my standard go to’s are:
- grilled or smoked tofu, sliced into thin strips
- red peppers, sliced into thin strips
- rice vermicelli or glass noodles, cooked and drained
- hoisin sauce or pesto and or peanut sauce- I use both!
- fresh cilantro, fresh basil, fresh mint
- fresh lettuce
- crushed roasted peanuts
I use the water that I boil the noodles in to soften the rice wrappers. You can purchase the wrappers in almost every main stream market now a days, or in asian specialty stores, they are also easily found online at specialty markets.
On a clean surface or cutting board, lay your dampened rice wrapper, making sure there are no hard edges, if there are, try to moisten them with the heated water. Now you are ready to fill- my rhythm is as such:
- lay down about one 2 teaspoons of pesto
- then plenty of fresh herbs next to the sauce, above or below (they look pretty showing through the transparent skin when fully rolled)
- then lettuce
- then tofu stacked on the lettuce
- then peppers stacked
- then peanut sauce gets spooned over
- then crushed peanuts
Roll from the bottom edge up towards the top to encase the tower of yum. Fold in the sides, the rice wrapper will help you by sticking in place. Once both sides are folded in, roll up to the top to close the package. They don’t keep well, the wrapper tends to stiffen overnight, thus lending to their name, fresh rolls. Dip into both the peanut sauce and the sweet chili lime sauce. FRICKEN YUM.
Sweet Chili Lime Dipping Sauce
3T raw agave, or local raw honey
2T apple cider vinegar
1T lime juice
1/2t pink salt
1t red chili flakes