Friday, May 3, 2013

Spring Rolls

Since we just harvested lettuce and trimmed some thai basil at the farm, I was compelled to make some vegetarian spring rolls. It is spring time after all! I surprised Nick and Brittany with a picnic in Schenley Park instead of packing for the big move. Whoops. It was such a gorgeous day to be outside though. I coudn't resist!

spring roll wrappers
vermicelli noodles
thai basil
carrots, sliced thinly
cucumbers, sliced thinly
sesame seeds
marinated tempeh
additional options or alternatives: mint, cilantro, sacred basil, shrimp, pork belly

I used bacon that was made from tempeh marinated in soy sauce. Cook the tempeh until golden brown over medium heat, turning over to cook both sides.

Slice all the veggies. Cook the rice noodles in boiling water for 1-2 minutes until soft and strain. I like to lay everything out on a plate, ready to be wrapped up.

Fill a large bowl with hot tap water. Take a wrapper and dip it in the water, wetting all parts of it quickly. Set down on a plate and wait 30 seconds for the rice paper to soften. Meanwhile, layer all ingredients and wrap like a little burrito!

almond butter dipping sauce:

3/4 cup raw almond butter
1/4 cup soy sauce (I used liquid aminos)
1 teaspoon toasted sesame oil
2-3 tablespoons fresh lime juice
1 tablespoon fish sauce
1/4 cup honey
1/4 cup tahini sauce
1/4 cup water to thin
1 teaspoon dried chili flakes
1 inch piece fresh ginger, peeled
3 garlic cloves, crushed

Place all ingredients in food processor and blend until smooth. Keep adding ingredients until the sauce tastes just right. Use the sauce for dipping the spring rolls in!

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