Fab Fresh Rolls w Peanut Sauce, & Fresh Sounds!
Go ahead get fresh with me! LOL! Fresh Rolls are a terrific and healthy option for lunch, or dinner. Its also a perfect dish to serve at parties, you can cut the rolls in half for easier finger food. Gluten free and loaded with heaps of fresh vegetable goodness.
I will be honest this particular dish does take a bit more time and energy then some of my other recipes, but its mainly all the vegetable chopping! Also getting the hang of wetting and rolling the wraps will take a bit of practice but I have faith that you can do this!
As to the sauce, I love peanut sauce! I can't take credit for the recipe it comes from an classic Moosewood Vermont Vegetarian cookbook, but it is far and away the best peanut sauce I have ever had bar none, restaurant, bottled, anywhere. Can't do peanuts you can always make a simple dipping sauce with Tamari (soy sauce), rice vinegar and a bit of honey and fresh lime juice.
These were the Fresh Tunes I was jammin' to when I made these a few days ago. Hope you enjoy the dish and This Week's Playlist! I know I did!
Not With Haste - Mumford & Sons
La Mar (The Ocean) - The Beautiful Girls
Little Lies - Dave Barnes
How to Save a Life - The Fray
Hey Mama - Matt Kearney
Somewhere Over the Rainbow - Israel Kamakawiwo'ole
I Lived - One Republic
Oh My Love - The Score
Send Me on My Way - Rusted Root
Down - Matt Kearney
Hanging by a Moment - Lifehouse
Don't Kill My Buzz - Cisco Adler - first time hearing this one - love it!
I don't really have clear measurement on the vegetables I usually slice a bunch (see photo) and then slice more as I need them. I like to make about 8-10 rolls even just for myself they do pretty well leftover for a few days. Stack them in a container between sheets of parchment paper so they don't stick to each other.
Rice Paper Wraps - you can find these in the Asian section of the grocery store or an Asian market
1 large carrot
1 Red Pepper
1/2 large zucchini
3 large bok choy leaves
Fresh Mint and/or Basil
Several slices of Baked Tofu (see last weeks blog)
Once all your veggies are sliced you can start the roll and wrap process. You will need a couple of plates and a tray to put the finished wraps on. Pour cold water on one of the plates (or shallow bowl). Dip the rice paper wrap in the water till moist but not soaking - they will continue to absorb water after you dip them so you just want them wet enough to roll. Place damp wrap on your other plate and put a few pieces of each of your vegetables in the wrap! Now the fun part begin a slow tight roll -- ok I am gonna say it a bit like rolling a joint for those of you so inclined to the reference. Don't worry I didn't inhale LOL!
Now for the PEANUT SAUCE!!!!
1/4 cup of good peanut butter - not Jif or Skippy please all natural creamy style and organic is preferred!
1/4 cup of boiling water
1 Tbsp of Tamari
1 Tbsp sweetener - usually I use honey, but brown, coconut sugar all work
2 medium garlic cloves finely chopped
1/2 tsp of cider vinegar
cayenne or your favorite hot sauce to taste
Salt to taste -- if you use salted peanut butter you may not need it and the tamari has salt as well. You can also add chopped cilantro, but I am not a fan so you will never find it in my sauce and its not missed at all!
Place peanut butter in a small bowl. Add hot water. Stir or whisk till smooth and well mixed (no lumps). Stir in remaining ingredients and mix well. Serve at room tempature. Leftovers can be refrigerated and used later. Also I find this amount is plenty for about 10 rolls, but its very easy to double if you are making more or want it for other dishes!
Excellent paired with a quality cold Saki or a nice citrusy Sauvignon Blanc!
P.S. These are also excellent with small shrimps. Marinate the shrimp in tamari, rice vinegar and a bit of honey for at least an hour. Saute in a bit of sesame oil and cool before wrapping.
Thats about covers it -- eat fresh, rock, roll and enjoy!!