These take a bit of time but they are impressive at potlucks and really nice lunches or snacks. This is a very easily adjusted recipe, if you don’t like an ingredient, replace it with something else: grated carrots, avocado, thin rice noodles – any fresh veggie you like.
6 or 7 Rice papers (large, round) (ingredients just rice, salt, water)
1 block pressed tofu, cut into strips and then marinated (we use Mandarin brand)
2 Green onions cut in thin long strips
Cucumber cut in thin long strips, skin and seeds removed
Leaf lettuce torn into pieces
Cilantro or basil (leaves removed from thick stems)
Kikkoman naturally brewed (preservative free) soy sauce
olive or sesame oil
red pepper flakes
splash of hot water – 1/8 cup?
soy sauce, grated or minced ginger and rice vinegar. You can add some peanut butter to this, too if you like. Food sensitive folks can dip with soy sauce.
Marinade should be about more soy than oil, about 1 tbsp miso, and some hot water to dissolve and lighten the intense soy sauce flavour. I usually only mix up enough marinade to go almost an inch or so up the side of the dish and then I stir the tofu a few times before using it. Marinade for at least an hour if you can. Bake tofu at 400 for about 30 min turning every 10 minutes, allow to cool for at least 10 min.
Meanwhile, cut the veggies into long thin strips and tear the lettuce and wash and remove herb leaves from thick stems. Cover rice paper in wet cloth or briefly place in lg bowl of warm water until just pliable. Put some of each ingredient into centre of rice paper and roll (as you would a burrito). Cut in half before serving. For instructions and images demonstrating how to make the roll, visit this blog.
Serve with dipping sauce or just serve with soy sauce.
*Note Soy Sauce has gluten in it, Braggs is a gluten free soy sauce in the health food section of large grocery stores. For my gf friends. Also, it is really good, I prefer it to soy sauce.