It’s not quite summer yet, but as the weather starts to warm, I’ve been in the mood to embrace some no-cook options for dinner. If you buy the larger-sized spring roll wrappers, you can make an entrée out of these guys!
It’s not quite summer yet, but as the weather starts to warm, I’ve been in the mood to embrace some no-cook options for dinner. If you buy the larger-sized spring roll wrappers, you can make an entrée out of these guys!
I like to serve these alongside a simple nuoc cham sauce, or a gluten-free peanut sauce. Try to julienne the veggies to be roughly the same length as one another and the tofu. Aim for about 4-inches so that there’s about an inch on each side of the wrapper to fold into itself.
Cooking Instructions
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Step 1
Arrange the
Smoked Tofu (1 cup)
,
Seedless Cucumber (1)
,
Carrots (2)
,
Fresh Cilantro (1 bunch)
,
Fresh Thai Basil Leaves (1 cup)
, and
Fresh Mint Leaves (1 cup)
in neat piles on a plate or shallow bowl.
Step 2
Heat several cups of water in a kettle to boil. Pour the water into a baking dish or a large plate so it comes up the sides about 1/4-inch. Keep the remaining water in kettle handy.
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