Tofu veggie spring rolls with peanut dipping sauce
Ingredients for 4:
4 spring roll wrappers
3/4 c cooked rice noodles
3/4 c bagged broccoli slaw
8 small (about 1 inch long) pieces fried tofu
Peanut dipping sauce:
1/4 c peanut butter
Splash soy sauce
Splash lemon juice
Sprinkle of toasted sesame seeds
Spring roll directions:
Heat a pan or pot of water (large enough to comfortably fit spring roll skins) to boiling. Turn the heat to medium low, and place one spring roll skin in at a time. Soak skin, being careful not to tear, for a few minutes until firm yet pilable. Gather skin from water, spread out on a plate; meanwhile, put the second skin in. Begin filling, place all fillings on the lower-bottom quadrant. Place 1/4 the noodles first, then 1/4 the slaw, then 2 of the tofu pieces on top. Roll bottom of skin over toppings, tuck in skin sides, and roll like a burrito. Repeat with remaining skins.
Peanut dipping sauce directions:
Place all ingredients except mirin and sesame seeds in a small bowl and stir with a fork. If too thick, thin with a tiny bit of water. Place in the microwave and melt for about 10-20 seconds. Let cool for a few seconds, then add the splash of mirin and stir with fork. Sprinkle with sesame seeds and enjoy.
Ingredients for 6:
6 wonton wrappers/spring roll pastries, medium size
1/2 c tofutti cream cheese
Splash soy sauce
Splash sesame oil
Drizzle of agave syrup
Toasted sesame seeds for garnish
Preheat oven to 350 degrees fahrenheit. Using a lightly greased muffin tin, place wonton wrappers in tin to form little cups. Bake at 350 for five minutes, then remove to cool. Meanwhile, place cream cheese in a small bowl and stir with a fork briefly to make soft. Add soy sauce, sesame oil, and agave syrup and stir. Fill each wonton cup with equal amount of filling. Bake an additional five minutes until browned. Sprinkle insides with toasted sesame seeds to garnish.