I love salad. I also love food that I can pick up. What better combination than playing with Vietnamese Spring Rolls and a nice crispy salad?
For the Sauces:
2 teaspoons peanut butter
2 TBLSP soy sauce or tamari
1 TBLSP rice vinegar
A shake or two of garlic powder
A shake or two of ground ginger
1 teaspoon spicy or Dijon mustard
1 ½ TBLSP soy sauce or tamari
For the Rolls:
4 spring roll wrappers (from the Asian food section at the grocery store)
¼ cup leftover cooked rice
1/6 avocado, sliced
½ carrot, julienned
½ stalk celery, julienned
1 green onion, diced
3 slices faux cheese (I used Gloucester with Onions and Chives, from Skye Michael Conroy’s “The Non-Dairy Evolution Cookbook”); you could also use tofu or cream cheese
Make the Sauces:
- In a small bowl, combine peanut butter, tamari/soy sauce, rice vinegar, and the garlic and ginger powders.
- In another small bowl, combine mustard and tamari/soy sauce.
Make the Rolls:
- Dip one spring roll wrapper in a plate of cold water. Don’t let go of it! Just slide it in there flat, pull it out, flip it over, and slide it in there flat again. You may need to do this two or three times to get it just a little bit soft but not dissolving into mush.
- Place the wet wrapper flat on a plate. Pile a little rice in a line on the lower third of the paper leaving plenty of room at the edges. Top with avocado, carrot, celery, green onion, and faux cheese. Don’t over-stuff!
- Fold the bottom of the wrapper up over the stuffing. Fold in both sides to form an envelope, and then roll the nice little package up. Don’t worry if it’s a little sloppy. By the fourth one, you’ll be an expert!
- Repeat until you’ve used up all the wrappers and all the filling.