Fresh Spring Roll #summerchallenge1

Introduce

Chef :

nomnom

Fresh Spring Roll #summerchallenge1

These rolls are perfect for warm weather, flavoursome, fresh, filling, healthy, satisfyingly nom nom…

Ingredient

Cooking instructions

* Step 1

For Peanut Butter dipping Sauce: 1/3 cup crunchy peanut butter, 1 Tbsp reduced sodium soy sauce, 1-2 Tbsp agave (depends on preferred sweetness), 1 Tbsp fresh lime juice, 1/2 tsp Sriracha sauce (for slight kick), Hot water (to thin the sauce).

* Step 2

Now prepare peanut butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved.

* Step 3

For Marinated Tofu: 200-250gm extra-firm tofu (drained and thoroughly dried/pressed) 4 Tbsp sesame oil 2 1/2 Tbsp peanut butter dipping sauce 1 Tbsp reduced sodium soy sauce 1 Tbsp Agave nectar 1 tsp white wine vinegar.

* Step 4

Cut tofu into long strips. I cut each 200 g into 8 strips and then cut each strip in half. Marinate the tofu in fridge for 2-4 hrs or overnight.

* Step 5

Heat up the oven to 175º C. Line a baking tray with a piece of baking parchment. Place marinated tofu on the baking tray. Bake in the middle of the oven for 20 mins. Let it cool.

* Step 6

Prepare the veggies: julienne vegetables, slice mushroom, pick leaves of mint and coriander. Set it aside.

* Step 7

Add rice noodles in boiling hot water for about 5 minutes (read instructions on package), then drain and set aside. Cut the softened noodle with a scissor.

* Step 8

To assemble spring rolls, pour very hot water into a shallow dish and immerse rice paper to soften for about 5-10 seconds. (read instruction on package)