Archives for posts with tag: summer rolls

Yesterday me and Michael made a delicious asian-inspired dinner! The quantities I’ve included in the recipe below are rough estimates.. so play around with the sauce until its the right balance of sweetness & vinegar.

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What You’ll Need:

-Rice noodles (this would also be good just served over rice)

-1 block extra firm tofu, diced/drained/pressed

-1 head of broccoli

-3/4 cup diced mushrooms

For the sauce:

-2 tablespoons soy sauce

-3 tablespoons Hoisin

-2 tablespoons rice vinegar

-1 tablespoon sesame seeds

-1 teaspoon ginger

-2 tablespoons minced garlic

-2 tablespoons cornstarch

-1/2 teaspoon orange zest

-1/2 cup water

-1 1/2 tablespoons sugar

-1 tablespoon sambel olek or Sriracha

I started by frying the broccoli and tofu with just a little oil. If you have sesame oil on hand that is best for this flavor profile. Once the broccoli has softened up a bit, add the mushrooms and fry for a little while longer. While you are doing this prepare the rice noodles according to package, usually you just let them sit in hot water for about 8 minutes. If you can multitask well start the sauce now too. I mixed all the ingredients in a sauce pan and then slowly added the cornstarch (mixed with cold water!) and whisked it together over medium heat. When all separate components are done cooking (you’ll know the sauce is done once it has thickened up) mix everything together in large wok and cook together for a minute or two to let the flavors meld a bit. Serve and enjoy! Great with green onion or cilantro for garnish. We ate this with summer rolls as a side!

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Here is a favorite healthy snack of mine! I used to work next door to this delicious noodle bar and I would order these on a regular basis for a little pick me up. Image

Summer rolls! They are easy to make and even easier to eat ALL THE TIME. all the ingredients for these are super cheap, which is why me and Michael used to make them a lot when we were both broke students. They make a great side to any asian inspired meal, or a great snack to have on hand.

Here’s what you’ll need:

-Rice paper rounds

-Bean thread noodles

-matchsticked carrots

-matchsticked cucumber

-cilantro

-napa cabbage

-hoisin

-avocado

-fried tofu, optional

Make noodles by placing in bowl and covering with boiling water. Strain and rinse with cool water after 15 minutes, so as not to over cook. Get all your supplies ready and easily accessible, because its better to do the next part a little quick. Soak rice paper in a flat bowl of warm water one at a time for 30 seconds to a minute, and then remove from bowl and add fillings. I find putting the cabbage and cilantro on the bottom works the best, then chopped veggies, then tofu on top. Roll the paper closed like you would a burrito; fold in the sides and then roll it together. The moisture of the rice paper will hold the whole thing together. And voila! repeat process until you’ve made enough little rolls to satisfy your appetite! I usually make a lot. Great with hoisin sauce for dipping!

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