There are very few things as awesome as a spring roll. Soft, chewy, bursting with flavor… no reason not to whip these up the weekend before school starts. As of now, school has started (which is a drag) but I’ve moved my posting schedule to Fridays only, so that’s why you’re seeing these so late.
So early on last Saturday morning, my sous chef / hand model Josh and I embarked on a tour of the local grocery stores to find rice paper. Needless to say, that did not happen. If our timing had been better, we would have been able to find some at one of the several Asian markets in town. However, it’s apparently a sin for one of those to be open at 9:25 in the morning, so we ended up only finding soy paper. I was at first disappointed, but then I realized that soy paper is pretty and colorful and would be perfect for this dish.
We labored extensively–by which I mean we figured out how to use soy paper–for around half an hour before getting to take the photos and eat our creations. The ingredients listed below are all we used, but because of individual preference, we ended up varying them somewhat.
Because every roll needs a dipping sauce, I used this spicy peanut sauce and thinned it out with a few tablespoons of water. It was a pretty strong flavor, so for some of the less bold spring rolls, I just dipped in soy sauce.
These spring rolls were a great way to say a tearful (and mouthful) farewell to summer. Try them out and tell me what you thought, or what ingredients you put in your own!
- 10 sheets assorted soy paper
- 1 cup romaine lettuce, chopped
- 1 carrot, shaved or in matchsticks
- ½ pound cooked shrimp
- 1 package firm tofu
- 1 sheet nori, cut into strips
Cut the tofu into cubes and pan fry for 30 seconds on each side. I used sesame oil and soy sauce to do this, because the flavor works really well with soy paper.
Avengers, assemble! Seriously, do whatever you want. Just make sure to seal the edge with water once you’re done rolling them up. Also, soy paper comes in rectangles, so you’ll roll it up like sushi, not like rice paper; keep the ends open.
Slice in half, and serve with soy sauce or the peanut sauce from my rice noodle salad.