Tuesday, July 17, 2012

Lemongrass Spring Rolls with Sriracha Aioli

Another banner day here at the home front. I sat in silence and watched my husband eat three of these monsters all while laughing manically to myself in my head. What do these contain? Two of the foods he claims to hate the most; pickled foods and carrots. And boy were these babies packed with pickled carrots. My life plan to get him to like vinegar is well on it's way. He has no idea how often he eats it! As long as I don't tell him what it is or what is it in, he will eat it with a smile and ask for more. It's almost too easy.

Fresh spring roll wrappers packed with lemongrass tofu, cilantro, basil, avocado, cucumber, pickled daikon and carrots and served with a spicy sriracha aioli.

Lemongrass Spring Rolls
8 springrolls
1 avocado, thinly sliced
1 cucumber, seeds removed, thinly sliced
1/4 bunch cilantro leaves on stems
12 basil leaves, roughly torn
8 spring roll wrappers
8 oz pre fried tofu, thinly sliced (you can find this in Asian markets)
3 tbl finely minced lemongrass
2 tbl soy sauce
2 tbl water
1 tsp sesame oil

Marinate the tofu in lemongrass, soy, water and sesame oil for at least 1 hour before using in the springrolls.

quick pickled veg:
1/4 cup water
2 tbl rice wine vinegar
2 tsp organic cane sugar
2 tsp salt

1/4 cup thinly sliced daikon
1 carrot, thinly sliced

Combine the water, vinegar, sugar and salt in a small pot and bring to a boil. Remove from the heat and pour over the daikon and carrot. Chill until ready to serve.

Soak the spring roll wrappers in water until soft and pliable. Drain and lay flat on the counter. Pile in tofu, pickled vegetables, avocado, cucumber, cilantro and basil. Bring in the sides then roll up like a burrito.

Sriracha Aioli
1/4 cup vegan mayonnaise
1 tbl sriracha

Combine and serve!

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.