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Spring Rolls




Source of Recipe


"Yin-Yang Diner: Spring Rolls In," by Ying Chang Compestine,


List of Ingredients




2 tablespoons cooking oil
1/2 tablespoon minced garlic
4 ounces flavored, baked tofu, shredded
1 cup fresh snow peas, shredded
4 green onions, white part only, cut into short thin slivers
1 small red bell pepper, cut into thin strips
1 small yellow bell pepper, cut into thin strips
1/2 tablespoon sesame oil
1 tablespoon rice vinegar (or fresh lemon juice)
12 8-inch round dried rice paper wrappers
1/4 cup teriyaki or a soy-ginger sauce for dipping


Recipe



Heat a nonstick frying pan over medium-high heat. Add the cooking oil, swirling to coat sides. Add the garlic and sauté until fragrant, about 30 seconds. Add the tofu, snow peas, green onions, and peppers. Stir-fry until snow peas are bright green and start to become tender. Stir in the sesame oil and vinegar. Season with salt and pepper. Remove
from heat and let filling cool to room temperature.

Soak each rice-paper wrapper in warm water until soft, about 1 minute. Carefully transfer the wrapper to a dry cutting board.

Arrange 2 tablespoons of the filling in an even horizontal mound just blow the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway, as you would to form and egg roll or a blintz.

Assemble the remaining spring rolls the same way. Cut each spring roll in half on the diagonal. Serve with the dipping sauce.

If you want a spicier dipping sauce, add some chili sauce.