Foodie Friday - Vietnamese Summer Rolls with Peanut Sauce
I am hanging on to summer with a vengeance.. there is, after all, ten days left.
Here is a recipe, part of a larger "summertime cooking" menu, by Marilyn Moser-Waxman, of The Nourishing Well. A little bit more effort is involved than some of the other recipes posted here, but well worth it.
Vietnamese Summer Rolls with Peanut Sauce
- 1 cup peanut butter
- 1/4 c chickpea or white miso
- 1/4 cup rice syrup
- 2 Tbls shoyu
- 2 Tbls hot sesame oil
- 3 Tbls sesame oil
- 2 Tbls rice vinegar
- juice of 1 large orange
- lemon and lime juice to taste
- coarsely chopped cilantro or scallion
- chopped toasted peanuts
Combine peanut butter and chickpea miso in a suribachi or blender with the liquid ingredients. When well blended, add chopped peanuts and cilantro or scallion. (You can also use this sauce on Thai rice noodles, buckwheat or mugwort soba noodles for a wonderful dish.)
- rice wraps
- salad ingredient of your choice
- thin rice noodles or cappelini noodles
- marinated tofu or tempeh sliced into strips
Make one wrap at a time. To soften the rice wrap, dip it into a large bowl of warm water for just a short time. Lay it on a cutting board and place the ingredients in the center of the wrap, leaving space at all ends. Fold the end of the wrap closest to you over the veggies and noodles. Next fold the sides in and then roll it up completely. It should look like an eggroll when you are finished. These wraps need to be eaten right away since th rice paper will harden again as it is exposed to the air.
Serve with the peanut sauce or other tangy dip sauce.