Friday, April 13, 2012

SPRING TIME ROLLS


It's finally starting to feel like spring! Given the happy weather I thought I would share my all time favorite spring / summer recipe. My little sister was visiting a few weeks ago and boy did she eat these up...last I remember she didn't even like vegetables. So I'm posting with the assumption that if Mary will eat them so will everyone else. We all need to start eating more diverse and colourful veggies and this is a great way to do that and have it taste crazy delicious. The little kids I teach exercise and nutrition to at daycare constantly stare up at me for approval as they tell me they eat lots of vegetables and then proceed to repeat over and over, "vitamins and minerals, vitamins and minerals, vitamins and minerals." If a three year old can be that proud of themselves for eating veggies I think that we ought to be too. Don't get discouraged if it takes you a few tries before you get the hand of rolling up the wraps -it can be a little tricky at first. It's helpful to have two people making this recipe because you need to fill and roll quickly. Simon and I now have a system...I soak the rice paper wraps and he gathers the veggies so they are ready to put in as soon as I set the wrap down on the towel. This seems to work pretty well so grab a buddy and make these fabulously colourful veggie loaded spring time rolls.

SPRING TIME ROLLS (adapted from Bitchin' Kitchen)

Ingredients:
-marinated 1/2 block of tofu (see marinade below)
**you can use another protein if you like
-1 package of rice paper wraps
-2 julienned carrots
-1 julienned orange pepper
-1 cup baby spinach or kale
-2 julienned cucumbers
-3/4 cup julienned sun dried tomatoe
-1/4 cup chopped coriander

Marinade:
1/4 cup tamari
2 tbsp sucanat or other sweetener
2 tbsp crushed ginger
2 cloves garlic (pressed)
1/2 tbsp chili flakes
1/2 tbsp dried basil

Sauce:
1 blood orange juiced
4 tbsp peanut butter
1 tsp balsamic vinegar
1 tbsp maple syrup
1 tbsp water
1 tsp chili flakes

Instructions:
1) Make the marinade by mixing all of the ingredients together until smooth. Cut the tofu into thin slices and mix in the marinade until fully coated. Put this mixture in the fridge for about 15 minutes.
2) While you wait for the tofu to marinate make the sauce by mixing all the ingredients and chop your vegetables as instructed (mostly julienned).
3) Set up all ingredients on a table (including the tofu). Place a dish towel down on the table for rolling.
4) Boil water in the kettle and pour the boiled water into a large frying pan (or other shallow dish). Wait a few minutes to allow the water to cool down a bit.
5) Take a rice paper wrap and submerge it into the water for about 10 seconds or until it becomes translucent.
6) Carefully take the rice paper wrap out of the water and place it on the towel. Fill the wrap with all of the ingredients but make sure that you fill only about 1/4 of the wrap and leave room on the top and bottom so that you can fold over the sides. Fold both sides of the wrap over and then begin to roll the wrap tightly. Place the finished wrap on a plate and continue steps 5 and 6 until all of the rice paper wraps and ingredients have been used.
7) Cut the rice paper wraps in half with a sharp knife and dip them in the peanut sauce.

There you have it Spring Time Rolls for spring time!!!
Lots of love,
Malakai

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