Makes 8 Rolls
Not as complicated as they look - and worth every bit of effort they require - salad rolls are a favorite treat when I'm craving something super-fresh. I rarely repeat a filling combo - but here is one of my favorites for it's contrast in flavors & textures.
1 block firm tofu, cut into matchsticks
1 T olive oil
1 T shoyu (soy sauce)
8 rice paper wrappers
16 large leaves baby bok choy
8 basil leaves
8 green onions, julienned
1 red bell pepper, julienned
1/2 cup daikon radish, julienned
2 T rice wine vinegar
2 T ponzu sauce
1 t toasted sesame oil
- In a large skillet, heat oil. Add tofu matchsticks and cook on all sides until browned and crispy. Sprinkle soy sauce mid way through cooking. Remove from pan and allow to cool.
- Lay out prepared ingredients.
- Fill an 8" dish with high sides with water. Allow each rice paper sheet to soak until pliable.
- Create one roll at a time. Very gently remove the rice sheet and place on a plate. Begin by laying bok choy leaves flat in the center of the sheet, then a basil leaf, then top with fillings, leaving 1" on each side and 2" on the top and bottom.
- Fold in the sides over the top of the ingredients, then fold up the bottom, then roll upwards to complete the seal. Repeat with all 8 rolls.