Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, Fresh Spring Roll #summerchallenge1. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Fresh Spring Roll #summerchallenge1 is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Fresh Spring Roll #summerchallenge1 is something that I have loved my whole life. They’re nice and they look wonderful.
Many things affect the quality of taste from Fresh Spring Roll #summerchallenge1, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Fresh Spring Roll #summerchallenge1 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must first prepare a few ingredients. You can have Fresh Spring Roll #summerchallenge1 using 3 ingredients and 9 steps. Here is how you can achieve it.
These rolls are perfect for warm weather, flavoursome, fresh, filling, healthy, satisfyingly nom nom…
Ingredients and spices that need to be Make ready to make Fresh Spring Roll #summerchallenge1:
- Vermicilli noodles, rice papers roll, mushroom, carrot, cucumber, peanut butter, hard tofu, coriander leaves, mint leaves, agave, lettuce, lime, Sriracha sauce/chili sauce, sesame oil, vinegar
- You can add more fresh veggie of your choice like red, yellow, green capsicum. You can substitute tofu with chicken
- You can substitute agave with brown sugar or honey
Instructions to make to make Fresh Spring Roll #summerchallenge1
- For Peanut Butter dipping Sauce:
1/3 cup crunchy peanut butter, 1 Tbsp reduced sodium soy sauce, 1-2 Tbsp agave (depends on preferred sweetness), 1 Tbsp fresh lime juice, 1/2 tsp Sriracha sauce (for slight kick), Hot water (to thin the sauce).
- Now prepare peanut butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved.
- For Marinated Tofu:
200-250gm extra-firm tofu (drained and thoroughly dried/pressed)
4 Tbsp sesame oil
2 1/2 Tbsp peanut butter dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp Agave nectar
1 tsp white wine vinegar.
- Cut tofu into long strips. I cut each 200 g into 8 strips and then cut each strip in half. Marinate the tofu in fridge for 2-4 hrs or overnight.
- Heat up the oven to 175º C. Line a baking tray with a piece of baking parchment. Place marinated tofu on the baking tray. Bake in the middle of the oven for 20 mins. Let it cool.
- Prepare the veggies: julienne vegetables, slice mushroom, pick leaves of mint and coriander. Set it aside.
- Add rice noodles in boiling hot water for about 5 minutes (read instructions on package), then drain and set aside. Cut the softened noodle with a scissor.
- To assemble spring rolls, pour very hot water into a shallow dish and immerse rice paper to soften for about 5-10 seconds. (read instruction on package)
Transfer it to a damp cutting board and gently spread out edges into a circle.
To the bottom third of the wrapper layer the lettuce, a small handful of vermicelli noodles, sliced vegetables and fresh herbs and 1-2 pieces of tofu on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
- Place seam-side down on a serving platter and cover with damp towel to keep fresh. Repeat until all fillings are used up all spring rolls.
Serve with peanut butter dipping sauce.
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So that’s going to wrap this up with this special food Recipe of Ultimate Fresh Spring Roll #summerchallenge1. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!