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Posts Tagged ‘asian cuisine’

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Remember when I said I was in a food rut? Apparently that is still in place. I just checked my back posts and realized I haven’t posted a recipe for a real meal since Dec. 2. It’s been desserts, snacks and breakfast foods ever since then.

I mean, if I’m being honest with you, those are the only meals that I really care about but I try to at least pretend to be a responsible adult.

To make matters worse, this wasn’t even really my idea! As I’ve mentioned in past posts, I love wraps but can’t successfully wrap a wrap to save my life. I almost always put too much or too little in, never heat them correctly and somehow rip them. It’s a serious problem people! And that’s with normal, run of the mill flour tortillas. The one time I tried rice paper wraps was disastrous!

Instead, this recipe is due 100% to the fact that when I asked the 13 year old what he wanted for lunch one day, he said “summer rolls with noodles”. I laughed at him, told him we didn’t have the ingredients, he found them, proceeded to laugh at me and then I had a mini panic attack because  I can’t handle rice paper wraps!

Fun twist, I can, in fact, handle rice paper wraps. So much so that I’ve made them about a million times for lunch since that fateful day AND made them one time to feed the family while the Dad was away. I got all the ingredients ready, laid them out and the kids made their own. It was a hit! Here’s my favorite variation:

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Tofu Mango Summer Rolls
makes 3 wraps= 1 serving

  • 25g of asian marinated tofu*
  • 1/5  an english cucumber, grated
  • 1/2 a large carrot, grated
  • 1/2 an avocado, cut into strips
  • 1/3 a mango, cut into strips
  • 1 green onion, green and white parts, sliced
  • 1/4 cup basmati rice, cooked (angel hair pasta also tastes really good and is what I used with the kids)

For dipping sauce:

  • 1 TBSP Sweet Chili Sauce
  • 1/2 TBSP Low Sodium Soy Sauce (or more to taste)
  • splash of toasted sesame seed oil (optional)

*weird measurement, yes. But I’ve been using  this tofu, which is pre-marinated and comes in four pre-cut servings. I know, it’s lazy but at least it’s not more dessert!

Instructions (I’m including step-by-step pictures, which I normally hate but sort of felt necessary):

1. Get all your ingredients set up on your chopping board. You have to work quickly when you are making these.

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2. Grab a pot or pan that is large enough to lay your wrapper in without bending it. Fill it  with warm water (I like a frying pan best). Line a plate with a clean, dry towel.

3. Submerge your wrapper in the warm water for approximately 30 seconds until it is soft and pliable.

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4. Lay out the wrapper on the clean towel (this towel is clean, I swear!).

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5. Pile the ingredients on one end leaving room to fold the end over the ingredients, like a burrito.

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6. Fold the end with your filling over the filling.

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7. Fold in the sides.

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8. Slowly roll up the filling in the rice paper.

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9. Mix the Low Sodium Soy Sauce and the Sweet Chili paste together. If you like toasted sesame seed oil, a splash of that adds some great flavor but it isn’t necessary.

10. Dip in your Summer Rolls and chow down!

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I know the dipping sauce is pretty simple and not that innovative. I tried a bunch of different variations and concoctions- garlic, soy sauce, ginger, sweet chili sauce, sesame oil, hoisin sauce, rice vinegar, etc- but honestly, my favorite was just the simple sweet chili sauce and soy sauce combo. It was easy, came together fast and the simplicity matched the rolls. I like these rolls because they are fast and light which is what I’m looking for in this heat. I didn’t want to complicate the meal with a fancy sauce. Feel free to experiment though!

When I made these for the family, I paired them with these green beans and the meal was a huge success!

Ok, tomorrow, we are back to dessert. And if the past few months are any indication, that will be the norm for the next two months. YEAH!

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