This is the sixth installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!
Make if you have: rice paper, tofu, vegetables
Serves 1-4
This recipe is easy to make, easily substitutable and lots of fun if you’re stuck with your family and nothing to do. I learned how to make spring rolls over Spring Break, when a few friends and I went home with my roommate, Sophie, to San Francisco. The best part of this recipe (and the most crucial) is the peanut sauce, which I highly recommend that you don’t forget. This is a personalizable dish that each person can customize to their own liking.
A package of rice paper for spring roll wraps
Vermicelli
Tofu (raw or cooked)
Lettuce
Carrots
½ cup of peanut butter
⅓ cup of soy sauce
3 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons of chili paste
2 tablespoons, sugar, honey, agave
Small knob of fresh ginger, peeled
Clove of fresh garlic, peeled
First, I cooked the tofu in vegetable oil and boiled the noodles. Then, I prepped the vegetables, washed the lettuce, shredded carrots. After, I laid everything out in an assembly line. Then I took a shallow bowl and filled it with warm water. Then I soaked the rice paper, and laid it on the plate and let it rest. When the paper was softened, then I put the lettuce, carrots, noodles, and then tofu. I then started rolling, and when you get halfway through, I folded in the sides and then finished wrapping it, kind of like how you’d wrap a burrito.
Now onto the sauce: I just mixed the peanut butter, soy sauce, sesame oil, rice vinegar, chili paste, honey, ginger, and garlic in a bowl until it was creamy. You could also sprinkle some crushed peanuts on top for texture and enjoy!
