Tuesday, February 18, 2014

Spring Roll Wrap with Spicy Sriracha Peanut Sauce

What's the only downside of a delicious spring roll? It's definitely the fact that they're so very small. When we get Vietnamese food, we each get an order of spring rolls because they're too good to share. We love them stuffed with noodles, seared tofu, avocado, and tons of fresh herbs like mint, basil, and green onions. This weekend, we made meal-sized spring rolls by wrapping all the tasty ingredients up in a brown rice tortilla.

Feel free to wing it a little here. There are tons of great ingredients that would be amazing in this dish. You're only limited by your own imagination, darlin'. Bean sprouts, tomatoes, and radish would be awesome here. In fact, you should never make them the same way twice. The real secret to a successful spring roll or TCV Spring Roll Wrap is tons of fresh herbs and our Spicy Sriracha Peanut Sauce.

Spring Roll Wrap with Spicy Sriracha Peanut Sauce

1 tablespoon canola oil
1 package firm tofu (sliced into 12 pieces, patted dry)
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
Spicy Sriracha Peanut Sauce (recipe follows)
1 1/2 cups bean thread noodles (prepared according to package directions)*
4 brown rice tortillas (like Engine 2 brand)
1 1/2 cups shredded iceberg lettuce
1 large avocado (peeled, sliced)
1 medium carrot (julienned)
1 small cucumber (thinly sliced)
1 cup fresh cilantro leaves
1 cup fresh mint leaves
1 cup fresh basil leaves
2 green onions (sliced)

In a large frying pan over high heat, add the oil. Once it starts smoking, carefully slide the tofu slices into the pan. Be careful, they will platter if not completely dry. Dry tofu and a hot pan assure that the tofu won't stick to the pan. Season the side of the tofu facing up with salt and pepper and allow it to cook for 1 1/2 to 2 minutes or until nicely browned. Flip tofu and cook for another 2 to 3 minutes or until browned. Remove tofu from the pan and set aside.

Prepare the Spicy Sriracha Peanut Sauce and bean thread noodles according to the instructions. Heat the tortillas in a dry pan until soft and pliable.

Assemble the Spring Roll Wrap by dividing the noodles, lettuce, avocado, carrot, cucumber, cilantro, mint, basil, and tofu among the tortillas and drizzle each with Spicy Sriracha Peanut Sauce. Roll them up and get to it. (Serves 4.)

Spicy Sriracha Peanut Sauce

2 tablespoons peanut butter (or cashew butter)
2 tablespoons mirin
2 tablespoons soy sauce
2 tablespoons Sriracha
1 clove garlic

Using an immersion blender or food processor, blend the peanut butter, mirin, soy sauce, Sriracha, and garlic until smooth. Add enough water to get a pourable but still thick consistency.

*Bean thread noodles are available at Asian markets and at Whole Foods. They are also sometimes called cellophane noodles. Just look for the thin, clear, bean noodles or use rice noodles in their place.

3 comments:

genejan said...

Your book from the South made it to the Great White North. Don't know why so long, after following here since when you were asking for feedback on the recipes for it. At Toronto's Cookbook Store, I mentioned it to the owner. "Someone else asked about that one" so maybe she'll find you. Canadians need y'all!

LittleMonsterx14 said...

mmmm tofu with peanut sauce is my favorite dish!

The Yogi Vegetarian said...

This looks and sounds utterly delicious- could be my new favourite lunch :)