Summer Rolls

Summer Rolls
Summer Rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

Ingredients

  • 1

    pkg Vietnamese rice paper wrappers (banh trang)

  • 8

    oz rice sticks (long rice type rice noodles)

  • 1

    small bunch basil

  • 1

    small bunch mint

  • 1

    small bunch chinese parsley or cilantro

  • 1

    pkg (12oz) Taro-brand Chop Suey Mix

  • 1

    pkg (20oz) block firm tofu cut into 1/2 inch strips

  • Dipping Sauce:

  • 1/2

    cup reduced fat peanut butter

  • 4

    tsp grated fresh ginger

  • 8

    cloves garlic, minced

  • 8

    green onion stalkes, cut into 1/4" pieces

  • 2

    tbsp vegetable broth

  • 3/4

    cup soy sauce

  • 1/2

    cup rice wine vinegar

  • 1/2

    cup brown rice syrup

  • 3/4

    cup Chinese parsley or cilantro, chopped.

  • Hot sauce to taste

Directions

soften rice paper in warm water and place between paper towels. Following the directions on the package, cook the rice sticks; drain and plunge into cold water to stop cooking. Set aside. Wash basil, mint and parsley. Strip the leaves from stems. Lay out rice paper wrappers and fill with rice sticks, basil leaves, mint , parsley, chop suey mix and tofu. Fold and roll as burrito, tuck in the ends. place rolls, seam side down, on serving tray. Dipping sauce: Combine all ingredients and mix until smoot. Adjust seasoning to taste. Makes about 3 cups

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