Tuesday, June 5, 2012

Baked Tofu Summer Rolls

I tried a new recipe that I found via Lauren Conrad's website. I've never even watched The Hills, but Lauren has some fitness plans and meal suggestions. The recipe for Baked Tofu Summer Rolls comes from the food blog Hazelnut. I learned how to make spring (or summer) rolls at a class at work. This was my first time trying them at home. They were so fresh, delicious and healthy! I used baked tofu, but you could swap chicken or use all veggies if you like. The dipping sauce definitely makes it, so don't skip it!

Ingredients for rolls:

2 large rice paper wrappers
1 cup baked tofu (slice one block of well-drained tofu into 5 rectangles, place on foil lined baking sheet and bake at 350 degrees for 40 minutes, flipping half way through. Cut into strips.)
1 cucumber, cut into thin spears
1 cup bean sprouts
 1/2 cup shaved carrots

  1. Using two hands, run the rice papers under running warm water, one at a time, until pliable.
  2. Lay rice paper on cutting board and fill with 1/2 of ingredients. 
  3. Fold paper in at ends, then one side, and finish by rolling (like a burrito). 
  4. Cut diagonally and enjoy with dipping sauce!
Ingredients for dipping sauce: 

2 tablespoons honey
1 tablespoon rice wine vinegar
1/2 teaspoon Sriracha hot sauce (or any hot sauce)
dash of red pepper flakes

  1. Whisk together all ingredients with a fork.
I like to layer bean sprouts first, followed by cucumbers, then tofu, then carrots. If you want to add an extra burst of flavor, add some torn basil or mint. I made a few rolls ahead to take for lunch. Delicious

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