Be sure to cut your crunchy veggies very slender, and use two rice paper wrappers at a time, dipping in warm water to soften.
VIDEO: Watch Cooking DemonstrationPeanut Dressing Ingredients: 1/2 cup soft silken tofu 1/3 cup water 1/4 cup peanut butter 3 TBS white miso 1 1/2 TBS soy sauce 1 TBS fresh minced ginger 1 clove garlic, minced 1 TBS fresh lime juice 1/2 tsp chili paste (To taste!) Summer Rolls Ingredients: 8 inch round rice paper wrappers 12 leaves Boston lettuce, thick ribs removed 8 ounces Thai style baked Tofu (from Down To Earth) sliced thin 1/2 large cucumber, cut into thin strips 1 small firm but ripe papaya, seeded peeled cut thin 1 ripe Hass avocado, pitted, peeled and cut thin 1/2 cup cilantro 1/2 fresh mint leaves for garnish 3/4 cup roasted salted peanutsMake the dressing by puree all ingredients in a blender or with a hand mixer. To make summer rolls, fill a bowl with hot water, immerse wrappers two at a time about a minute, until soft. Stack two on a damp towel. Lay some lettuce leaf on the wrapper, arrange tofu, cucumber, carrot, papaya, avocado. Sprinkle on cilantro and chopped peanuts. Fold over the side edges, then roll into tight cylinder like a burrito. Serve with peanut sauce and mint leaves as garnish.
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