the whole plate.

Last summer, a friend of mine hosted a spring roll making party.  I seem to recall consuming more wine than focusing on rice paper wrapping, but somehow the skill stuck with me.  

I later learned that the “spring” rolls we made were more appropriately titled “summer,” due to the fact that we didn’t fry them.  Terminology aside, they have become one of my favorite warm weather dinners.  Cool and refreshing, with endless possibilities for fillings, they’re an experimentalist’s dream – although a bit of patience is a definite requirement.

Tonight I put together a repeat of an old favorite.  

mango scallion summer rolls with peanut sauce (makes about 15 rolls and 1/2 c sauce)

the sauce:

• ¼ c natural peanut butter
• ¼ c vegetable broth
• 1 T seasoned rice vinegar
• 1 t tamari
• 1 t ground ginger
• 1 t curry powder
• ground black pepper to taste

Whisk together all ingredients until well combined.

the rolls:

• 1 package firm tofu
• 1 mango, peeled and cut into thin strips
• 4 carrots, shredded
• ½ cup scallions, chopped
• 2 T seasoned rice vinegar
• 1 T tamari
• 1” piece fresh ginger, peeled and minced
• Vietnamese rice paper wrappers

Crumble tofu into mixing bowl.  Add carrots, scallions, rice vinegar, tamari, and ginger.  Toss well to coat.

Set up your countertop like so:

One plate should be filled with water.

Place one wrapper in water until softened (about 20-30 seconds).  Transfer to dry plate.  Place about ¼ c filling on bottom third of rice paper.  Top with 3 strips of mango.  Fold in sides of wrapper:

Roll from bottom up to achieve this:

Please excuse our scratched plates.  Clearly we are holding out for our wedding registries.

Served with a cool salad of edamame, string beans, and cashews.  These never disappoint, and I could happily eat that peanut sauce with a spoon.  Yum.

What’s the most unique party you’ve ever been to?

Related posts:

1. birthday rolls, rice, and restaurants.
2. health foods.
3. salads for summer.