Can you believe it? Summer is just right around the corner! How about some summer rolls on a hot summer evening? It’s light, tasty, with plenty of fresh crunchy vegetables and savory tofu! Great as an appetizer for a bbq or for a potluck? Just roll it up and serve it like a burrito with some spicy sesame dipping sauce! Enjoy:) Recipe: 3-4 rolls (6-8 pieces cut)3-4 sheets, rice paperwarm water 1 package (6.5oz), organic fried tofu1 clove garlic, minced1 tablespoon garlic, minced1 tablespoon, soy sauce or tamari1 teaspoon, coconut sugar 1 tablespoon sesame oil for cooking1 small cucumber, julienned 1 small carrot, peeled and julienned 3-4 leaves, red leaf lettuce Dipping sauce: 2 teaspoons, sesame paste or tahini1/2 teaspoon, soy sauce1 teaspoon, rice vinegar 1/4-1/2 teaspoon, tobanjan, chili bean paste*1/2-1 teaspoon, honey 1/4 teaspoon, sesame oilwater to make it creamyMake the dipping sauce:1. Combine all ingredients and whisk until creamy. Adjust the amount of chili paste to your liking. *tobanjan can be found in most asian markets. Making the spring roll: 1. Cut tofu into 1/4” strips. 2. Heat a frying pan to medium heat, add sesame oil. Add garlic and ginger. 3. Add tofu strips and slightly brown on both sides. 4. Add soy sauce and coconut sugar. Turn heat to low and simmer until the sugar has melted and liquid is absorbed. 5. Julienned cucumber and carrots, prepare the lettuce. 6. Prepare a bowl of warm water to rehydrate the rice paper according to the instructions on the package. 7. Line the vegetables and tofu at the center of the rice paper and gently roll into a burrito shape. 8. Enjoy as is or cut in half and plate! ••To make this recipe vegan, use maple syrup instead of honey. For a gluten free recipe use tamari instead of regular soy sauce:) I hope you enjoyed the recipe! If you try it, let me know how it goes! Thanks for watching! See you next week! Instagram: @gracesjapanesecookingMusic: "Inner Light" by Kevin MacLeodLove, Grace:)
