First off: this recipe is just delicious. It’s one of my favourite recipes/foods, and when I made them yesterday and shared with my parents, they both agreed that they were absolutely scrumptious, and then the rolls were gone. It’s a tiny bit of work, but they’re completely manageable. And 200% worth it. Besides, I have faith in you, and we can do it together:)
The recipe makes six spring rolls and enough sauce to go with them, but you’ll probably want to double the recipe if you’re making them for more than two people. It’s really easy to make more, and you might as well given that it takes some time to prepare everything. Now, let’s make these mothertruckers!
Ingredients for the spring rolls:
6 medium size rice paper sheets (I just bought the only kind they had at the store, so if you’re unsure about the size because you have nothing to compare it to, just take what they have)
2 dL pre-cooked quinoa (that’s 0,5 dL uncooked quinoa boiled in 1 dL water with the lid on for 10 minutes) – you can also sub for noodles, rice or whatever other grain you prefer or have on hand!
1/3 cucumber
1 large carrot
1/2 – 1 avocado (depending on how much you want – I like a lot, but you can definitely taste it with only 1/2 avocado distributed among the six spring rolls)
6 large salad leaves (I used rainbow chards from the garden, because they look really beautiful), or just use a salad mix/your fave salad. The benefit of using the large leaves is that the spring roll holds together better as it will have two layers of support (rice paper and salad leaf) surrounding the filling. Of course, you don’t need to do this, any salad would work.
a large handful fresh coriander
2 stalks of mint leaves
about 180 gram tofu – I buy them in 90-gram pre-cooked squares, but whatever you have on hand will work perfectly
1,5 tbsp soy sauce
1 tsp maple syrup or fibre syrup
1/8 tsp grated ginger (I use a pre-grated version that we have in the fridge, fresh ginger will be difficult to grate properly, and will have a too sharp flavour. If living in Norway, use the brand Jensen, which you will find in the dry section of the grocery store.
1/8 tsp grated garlic (same as with the ginger; to sharp flavour, opt for something from a glass container)
Ingredients for Macigal Peanut Sauce:
4 tbsp crunchy peanut butter (the runnier the better, if you have the option)
2 tbsp soy sauce
1/4 tsp minced ginger (from a glass, don’t use fresh)
1/4 tsp minced garlic (from glass, not fresh)
1 tsp balsamic vinegar (I prefer an apple or pomegranate flavoured one)
a splash of lemon juice (about 1 tsp, I think)
2 tsp maple syrup or fibre syrup
a small handful coriander, chopped
1 tsp sesame seeds
3-4 tbsp water (until desired consistency, you should be able to dip the spring rolls in the sauce)
Method:
- Make the sauce: Mix all the ingredients for the sauce together in a jar. You can also use a cup, but with a jar, you can put the lid on and shake it really well, making it easier to mix.
- If you haven’t already, cook the quinoa following the instructions on the pack. Usually you need to rinse them well first and then boil them in twice as much water as your chosen amount of quinoa (in our case, that would be 0,5 dL quinoa and 1 dL water) for about 10 minutes and let it sit. If using noodles or alternative grains, cook them accordingly.
- Now it’s time for the tofu. If your tofu isn’t already prepared, press the water out of it using a kitchen towel (let it press for about 15 minutes), wrapped around the tofu, and something heavy on top (some pans will work). Once you’ve drained the tofu, slice it up in thin strips, about 0,5 cm thick. Then cook them dry in a non-stick pan, or with a tiny bit of oil, until golden on both sides. While cooking the tofu, mix the marinade: 1,5 tablespoon soy sauce, 1 teaspoon maple/fibre syrup, 1/8 teaspoon each of minced ginger and minced garlic. When the tofu is ready, remove from heat and mix it around with the marinade in a bowl. Once covered, let sit. Divide the slices in two lengthwise before putting them back in the bowl.
- Grate the carrot and slice the cucumber into thin strips (I did about 4-5 slices both ways). Gather all the fillings in little bowls, so that you have them ready for the rice paper sheets: Quinoa, tofu, salad leaves, carrot, cucumber, avocado, coriander and mint. Once you are ready to make them, slice the avocado in thin slices.
- Rolling time! Boil water (start with 5 dL). Find a heat proof glass container with a flat surface, in which there is plenty of room for the rice paper sheet (I use a glass pie dish). Get a clean kitchen towel, and place it next to the container with water. Once the water is hot, fill up the container until the water is about 2 cm/1 inch high. Gently slide the rice paper sheet into the water, and leave it in there for 20-30 seconds, until soft and stretchy. Take it out, and place on the kicthen towel. Make sure it’s not too wrinkled – it’ supposed to be round. Put the salad leaf in the middle, with the top of the leaf facing down. If the leaf is a little long, break it in two and put them on top of each other. If using chopped salad, just spread a little bit of it in the middle instead. Then add the other fillings: quinoa, tofu, carrot, cucumber, coriander, mint and avocado on top. Keep in mind that these fillings are for approximately six spring rolls, so don’t go overboard on the first few, saving no fillings for the last ones. Once you have all your desired fillings on the sheet, bring one side of the paper over the fillings and pack it tightly with your hands, letting excess air escape. Then fold the short sides in towards the centre and fold the last side around the roll. It’s like folding a burrito. Put it on a plate and repeat with the rest of the rolls.
- You can either serve them immediately, or store in the fridge for a couple of hours before serving. Put the sauce in a bowl and put the spring rolls on your desired serving tray. If you want, you can cut them in two, as featured in some of my pictures, though it can get messy if they fall apart. And now it is time to enjoy one of the best foods ever accompanied by magical, heavenly peanut sauce. Enjoy;)
