With Easter bunnies a-hopping and springtime a-blooming, a colorful recipe seemed appropriate for this weekend. I think the best part about spring is the sudden onslaught of colorful food. Goodbye drab winter greys, browns and dull greens. Make way for fresh colors and flavors, looking beautiful on my plate, and bursting with flavor in my mouth.
Serve these lovely little rolls as appetizers, or as an entree, depending on your mood. I see any rolled-up food as an excuse to see how many goodies I can stuff inside. So mine end up more like entree portions. I have no self-control, what can I say? I love eating these spring rolls with homemade peanut sauce or spicy plum sauce, but they are also delicious with just a spritz of fresh lime juice if you’re in a pinch for time. Happy Easter if you celebrate, and happy spring regardless!
Rice paper rolls
1 lb firm tofu
Kelp noodles, zucchini noodles, or rice noodles, optional
Lime, cut into wedges
Your all-time favorite dipping sauce(s)
1. Preheat oven to 375 F. Slice tofu into thin strips. Place on parchment paper and sprinkle with sea salt and pepper. Bake 5-8 minutes on each side, or until golden brown. Remove and set aside to cool.
2. While the tofu is baking, peel and slice the veggies into thin strips, about 2 inches long. (Knife Skills: Matchstick)
3. Prepare noodles of choice according to the package directions.
4. Lay out all ingredients so they are readily avilable. Fill a shallow dish with warm water, and place a dry dish just next to it. Remove 1 rice paper wrapper and dip it in the warm water. Keep it submerged about 10-15 seconds, then remove and place on the plate. Fill it with all the colors and veggies your spring heart desires. Roll, carefully, like a burrito and place on a parchment lined tray.
5. Continue rolling until all ingredients are gone. Serve with your favorite dipping sauce, garnished with lime wedges and sprigs of cilantro.
Easter 2014 Recipe: Lavender Lemon Creme-Filled Chocolates
Soundtrack: Wagon Wheel. By Old Crow Medicine Show.