Tuesday, November 11, 2003
Since I raved about the spring rolls, here is the simple process for making them.
For one package of roll wrappers (about 15 total), saute one pound tofu in 3 tablespoons sesame oil and 2 tablespoons soy sauce, add 2 tablespoons rice wine vinegar just before pulling tofu off the heat. While sauteeing, shred 1 large cabbage, and 2 large carrots. Remove tofu from pan and sautee cabbage and carrots until faintly cooked (or to your preferenace). Mix everything together in large bowl and season to your preferance with salt, pepper, garlic, ginger, etc. Place a good amount on wrapper and roll-up front side over filling, then sides, then wet top and continue rolling closed. Fry for a few minutes on each side until golden brown in peanut oil (or substitute general veg oil), and serve with duck sauce, soy sauce, hot pepper sauce, or your favorite sauce. As a side, I recommend a helping of buckwheat noodles cooked and then sauteed with soy sauce, chili paste, and the remainder of the filling that you couldn't get into the wrappers. Enjoy.