Cooking With Metachat!

Monday, July 03, 2006

AlexReynolds' Rice paper rolls

Among other stuff, we're getting bok choi, spring onions, snap peas, arugula, lettuce, squash, garlic scapes, and lots of pesto and cinnamon basil.

On the side, we buy some cucumber, cilantro and mint, and lightly wok-fry up slices of tempeh in sesame oil.

Put aside some peanut sauce, chopped ginger and soy sauce.
Wash and chop up the veggies, prepare the herbs.
Put them in separate bowls with the different sauces.

Put a big bowl of water in the middle of the table.
Soak the rice paper in the bowl but running it underneath the water. You just want to get it wet and then take it out, put it on your plate. The water will soak in and make the rice paper soft.
Fill the middle of the roll with your veggies, tempeh (if you like), herbs and sauce.
Fold up the roll on the sides, roll it up like a crepe and fold in the middle to tighten up.

Eat. Repeat. It's very light eating, a bit of prep work, but perfect for the summer. And lots of fun with guests over.

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