For weeks I've been craving Vietnamese Spring Rolls and just haven't gotten around to ordering them. So, I finally decided to try to make them for the first time. I'm writing this after my happy dance of mindfully devouring the rolls pictured above, for which I'm excited to share the recipe for here. After skimming a couple of vegan recipes online, I tailored this one to the ingredients I had at home at the time and for a healthy balance of greens, not too much rice ingredients.
Here are the ingredients I used:
4. Soak one spring roll paper in a large bowl of warm water for 10-13 seconds, until it becomes more pliable but not too soft. Then, drizzle some peanut sauce over it.
5. Place the rice paper on a dry plate and add on top, across the diameter: a large leaf of butter lettuce, 2-3 strips of tofu, 3-4 avocado strips, 5-6 carrot strips, a large pinch of broccoli sprouts and a few leaves of each herb to your taste preference. Drizzle a love-squeeze of the lemon half over this, to your taste preference.
6. Tuck each opposite end of the rice paper inward, and tightly roll the paper as if shaping a burrito. As you can see, I need some practice working with the sticky rice paper! Feel free to share your comments below on your techniques for doing this neatly.
7. Finally, add some peanut sauce on a separate saucer for dipping.
To tame the pitta dosha, or fire-dominant mind-body, as categorized in Ayurveda, yoga's sister science of holistic health, cooling foods like these fresh vegetables can be helpful. I see it as a salad in a wrap, perfect for summer. Thus, I named this version Summer Rolls. I hope yours moves you into a happy food dance, too! Buen provecho!
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