Fresh Summer Rolls (GF)

I first had these when my old boss and I went on a business trip and she packed these for us to eat on the plane ride last year (genius). I very quickly became obsessed, and I still go through phases where I make these a few times in the same week. The sauce is KEY, and I make it to put on so many different recipes.

I usually make mine with cucumber, carrots, red pepper, and green onion - and if I'm feeling extra fancy I'll add spinach and baked extra-firm tofu. 

If I'm using tofu, I'll cut it into thin strips and place them in a glass baking dish topped with a sauce made of equal parts soy sauce and sriracha - bake at 350 for about 15 minutes. 

It feels silly giving instructions, because they're so easy to make - I'm not sure if this is the offiial way to make summer rolls, but this is what I do. First I cut up the green onions, and julienne all the other vegetables so that everything is ready to go. Then I fill up a pan with hot tap water, and soak two rice paper rolls for about 30 seconds. Once they're soft I put them on two separate plates and leave them to stand until they're mostly dry and feel a little sticky (about another 30 seconds). I like to make two at a time to speed up the process. Imagine your rice paper is a smily face, and place your filling where the smile would be. Roll it once, fold in the sides, and continue to roll. It may take you a few tries to get the hang of it, but once you do it's so easy!

Probably the BEST part of this meal is the dipping sauce, it's seriously game changing. Invented by my friend/old boss, it's about a tablespoon each of crunchy peanut butter and water, and two tablespoons each of sriracha and soy sauce/tamari.... and it's so good!!! I want to put it on EVERYTHING. 

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