July 7, 2008

Summer Salad Rolls with Spicy Peanut Dressing

Summer Salad Rolls with Spicy Peanut Dressing

I'd been put off to make this recipe because of the super long list of ingredients. I already had spring roll wrappers and white miso, so the rest was just a ton of veggies, really. Other than being a slight pain in the neck to make, these were awesome! I loved the combination of cilantro, mint, and peanuts for a nice Thai flavor. The veggies (and fruit, papaya) all went really nicely together (I used 3 thin strips of each in the rolls): the crunch of the cucumbers and carrots, the sweetness of the papaya and the red bell pepper, and the savoriness of the Thai-baked tofu (found at Trader Joe's). I chose to omit the avocado because I knew I wouldn't be eating these all in the same day, and I've never enjoyed the somewhat rancid taste of leftover avocado. Make sure your spring roll wrappers are thoroughly soaked and softened before wrapping the rolls, as they can tear easily. But these fresh, chewy wrappers were the perfect casing to the crunchy rolls. The spicy peanut dressing was good, although I wish it had been slightly thicker and a tad sweeter.

Make again? Definitely, and I'd like to try with the avocado next time.




Summer Salad Rolls with Spicy Peanut Dressing
Vegetarian Times, July/August 2005

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