Saturday, March 23, 2013
Vegan; Raw (Almost); Gluten Free
I made these last week and the boys LOVED them. These are really easy to make, I will tell you right now that the rice paper doesn't keep too nicely. Mine have really become brittle, I guess the dry air in Colorado. Anyways, there are ideas listed below, so the sky is the limit!
1/3 head of red cabbage, finely chopped
1 cup Udon noodles (to make gluten free use a rice or gf noodles)
1/4 cup fresh herbs (use cilantro, basil or mint, your choice)
1 zucchini, julienned
1/2 tsp fresh ginger, finely grated (optional)
juice from 1/2 lime
soy sauce or dipping sauce of choice
I added slices of pan fried tofu to each roll (omit to make raw)
slices of seaweed
1/2 cup bean sprouts
5 green onions, chopped
1/4 cup carrots, grated or julienned
1. To make this easy, if you have a food processor use it. I used mine with the red cabbage, ginger and zucchini to shred evenly. Squirt with lime juice and set aside.
2. Pan fry tofu slices, or skip to make raw.
3. Submerge spring roll wrappers in hot water until pliable, about 15 seconds. Layer with noodles or rice, about 2 tablespoons of cabbage mixture, tofu, seaweed and I used mint on wrapper and wrap your spring rolls. Serve with dipping sauce and enjoy!