Spring Rolls with Shallot Oil

Spring Rolls

Melissa and I are back at it! This is my first post since, my European tour, move to NYC and bike accident (I’m ok).

I first discovered this recipe, when my best friend’s boyfriend whipped them up for me when I complained about being hungry‚Ķ and because he’s awesome, he suggested it be the first post after my hiatus for Veggie Raps.

This are very easy to prepare and a perfect healthy snack for last minute guests.
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Tofu

ShallotOil

Since I am bouncing back from all of the changes life sent my way, I decided to give you some jams to bounce to from a talented young producer I had the pleasure of meeting recently…Swizzymack.


Spring Rolls with Shallot Oil

  • 1/2 block of tofu
  • Nutritional yeast flakes
  • Toasted sesame Oil
  • 1/2 cup olive oil
  • 2 shallots
  • 4 ounces vermicelli noodles
  • 2 cups basil
  • 1 cup mint
  • 2 cups cilantro
  • 1 large carrot (or two medium ones) – shredded
  • 1 large cucumber (or two medium ones) – shredded
  • Spring roll rice paper
  • Sriracha.
  • 1 lemon
  • Salt or Vegetarian fish sauce (to taste)

Cut the tofu into 1/4 x 1/2 inch strips and dredge in the nutritional yeast (you can add salt but I am about that low sodium life so I left mine unsalted) Coat the bottom of a medium size frying pan with toasted sesame oil and fry the strips about 3-4 minutes on each side until they are golden brown. Drain excess oil on a paper towel and set aside to cool.

Finely chop the shallots and throw in the 1/2 cup of olive oil. Cook over medium-low heat for 20 minutes (stirring ocassionaly). While the oil is cooking, prepare the noodles according to the instructions on the package, and set aside.

Now for the fun part! Fill a round backing pan or large bowl with warm water and soak the rice paper until it becomes pliable. Put the ingredients on the paper and roll up (There is a great tutorial for rolling spring rolls at White on Rice ) I put the ingredients in this order: noodles, basil, mint, cilantro, carrots, cucumber, tofu, lemon, oil and sriracha and salt, but really its up to you.

Serve and enjoy!

 

 

 

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