The Vegan Table: Spring Rolls With Peanut Dipping Sauce

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This is a really easy recipe for dinner, once you have everything.  The secret is in the sauce.  Not truly authentic, but it’s just some finger food for a relaxing dinner.

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I think if you can get Thai basil, it would taste more like spring rolls.  To add to the chewiness, I used yam noodles (conjac makes it really chewy!).  If I like fried foods, I would have fried my tofu, but I didn’t want to have fried tofu, so I didn’t.

I know a lot of people who did not grow up using rice paper had a hard time managing making the spring roll.  Unlike what Chrissy Teigen suggests, putting the rice paper under water “until it softens” is actually too long.  Wetting the rice paper, putting it in the water and taking it out (making sure every part of the rice paper is wet) is enough!  As you put the ingredients in the paper, you will notice that the paper is going to be soft enough to be rolled, but not too wet, and still sticky enough to be rolled up.  However, Chrissy Teigen is right that the sauce is important.

Again, not a lot of people tried and blogged about their experience with it, but here is one:
http://epicureanvegan.com/2010/06/21/spring-rolls-with-peanut-dipping-sauce/

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About leneatiengo

Vegan, without onion, garlic, leek, coriander/cilantro, hing (asafoetida), scallion, green onion, chives
This entry was posted in autumn, basil, carrot, mint, noodle, peanut, rice paper, spring, summer, tofu, Uncategorized and tagged , . Bookmark the permalink.

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