My beautiful daughter enjoying a fabulous spring roll dipped in peanut dipping sauce. (you'll have to ignore my school work station behind her and focus in on the mostly eaten THIRD spring roll) . Yes, she agreed to let me share this picture on my flog. These are not hard at all, I don't know why I haven't tried them before.
Being from the midwest US, I found oriental food ingredients pricy and was unsure whether I would like the unique flavor combinations. I am definitely getting over this issue , here I will share a great food network recipe find, made my way (vegan). These are absolutely wonderful and dipped in the peanut sauce I took from Bryanna Clark Grogan's newsletter took them over the top! I was actually inspired to consider spring rolls because Bryanna made a variation of these rolls at her cooking class vacation in Denman Island, Canada. I drolled over the pictures!
I have arranged the ingredients on my counter so it is easy to assemble the rice wrapper rolls. You see crumbled, pan seared tofu, sauteed shallot/ julienned carrot & cabbage/ fresh lettuce, dried basil, thinly shredded romaine lettuce, and hoison sauce combined with some chili garlic paste. When I still had some cabbage mixture left, but emptied out the other bowls I added some rehydrated soy steak style strips and mango slices for a variation. Both ways were great!
Here I have a slightly damp dish with the soaked/ softened rice wrapper on it (it's translucent) , the filling on the bottem 1/3 of the wrapper. I drizzled the hoison sauce over the filling at this point and rolled it up tight. The original recipe I looked at before making these called for peanuts inside the roll and dipped into a non-vegan sauce... the peanut dipping sauce I used really had an awesome blend of flavors. My sauce choice is also lower in fat.
Five finished rolls set in a dish I can cover and refrigerate. I made 15 rolls , used two containers and stored the sauce in a small container to store for a dinner with guests. They stored well. Just to be sure I gave them a spray with a mister bottle that I keep by my oven for breads, I made sure that there was a little space between each roll to keep them from sticking. I also gave my container a small spray of oil to make it non-stick.
For today I am impressed with my successful and tastey spring rolls. Life is good.