Tuesday, June 12, 2012

Spring (Summer) Rolls


For Paola's "Last Supper" in San Francisco, a few of her friends and I cooked dinner together in a cozy house Sunset house.

Christina wanted to make inarizushi, a Japanese sushi that consists of tofu skins soaked in soy sauce and stuffed with rice and carrots. I was ashamed to admit that I did not have enough ingredients for a proper Japanese meal, so I settled with spring rolls stuffed with edamame, somen noodles, napa cabbage, and carrots. Close enough.

Christina and Tatiana assembled the inarizushi while I prepped the spring rolls. In passing, Christina noted that there were a few avocados that needed to be used. While my spring rolls were already an aberration, I decided a slice or two of avocado wouldn't hurt.

The recipe provided below is what I made for the dinner, and can be improved upon or changed with the addition of tofu, mushrooms, omission of edamame or somen. Get creative!

Spring (Summer) Rolls with Peanut Dipping Sauce

10 napa cabbage leaves, chopped
2 carrots, julienned
1 cup of edamame, shelled
1 avocado, sliced
4 oz cooked somen noodles
2 tbsp rice vinegar
rice paper
cilantro

Peanut Dipping Sauce
1/4 cup peanut butter
1 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp sesame oil
2 garlic cloves, minced or grated
1 inch ginger, grated


Prep all veggies. When boiling somen noodles, note that they cook quickly and (unlike typical pasta/noodles) it's encouraged to rinse the noodles with cold water once they've been drained.

Mix together ingredients for peanut sauce, taste and adjust to your liking.

Dip rice paper into warm water, place on large flat surface. Arrange small handful of somen noodles, veggies, avocado, and few sprigs of cilantro on top. Wrap & roll! Set aside and continue making spring rolls.


There. That wasn't so hard, was it?

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