Vegetarian Summer Roll

spatchcock's Note:

By Ming Tsai.

• Total Time: 45 mins
• Prep Time: 45 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 2 limes, juice of
• 1 lime , segments of
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar
• ¼ cup grapeseed oil
• ¼ cup Thai basil , whole
• ½ lb bean sprouts , hair removed
• 1 medium red bell pepper , julienned
• 1 medium carrot , peeled, julienned
• 1 lb smoked tofu or 1 lb tempeh , julienned
• 10 -15 rice paper sheets , 10 to 12 inches diameter, rehydrated
• salt and black pepper , to taste

Directions:

1. In a bowl whisk together juice, lime, mustard and sugar.
2. Whisk in the oil and season.
3. Toss with all the vegetables and tofu.
4. Check for seasoning.
5. Lay out 1 wrapper and place a small mound of mix near the bottom.
6. Roll bottom towards the middle.
7. Fold in both sides and continue rolling.
8. Finish roll and let rest.
9. Individually wrap each roll with plastic wrap.
10. Will hold for 2 hours in the fridge.
11. Remove wrap, slice on the bias and serve on top of extra salad.

Reviews

[jedi master in training]

This is a crisp, light delicious little roll. I cut down on the oil a little, added a little soy sauce and decided to use cilantro instead of basil since I made a peanut sauce to go with it. I also marinated the tempeh with soy, ginger and spring onion and cooked it first. I just ate a couple and I am totally satisfied.

[Nose]

No cooking required! All you need is a big bowl of hot water to rehydrate the wrappers. I wasn't sure about the Dijon mustard, but it added some spice and piquancy without using fish sauce. I did add a lettuce leaf to each roll. I found that, while I'm sure the prepared rolls won't keep more than a few hours, the filling mixture kept fine in the refrigerator overnight, making it easy to assemble rolls as needed for no-cook, healthy meals on some very hot days.