Vegetarian Summer Rolls

1 container of Tofu (extra firm)
1 tbs olive oil
Garlic & Ginger (sliced)
1/2 teriyaki sauce (store-bought is fine, add more if needed)
Rice Paper
Green papaya (shredded)
Lettuce
Avocado slices

Vegetarian Summer Rolls

1. Press tofu between two paper towels to squeeze out water.
2. Slice them into thin pieces.
3. Heat olive oil in a skillet, add in sliced garlic & ginger.
4. Remove garlic &; ginger then fry tofu in skillet in a single layer about 3-5 mins, flip and cook the other side.
5. Add in teriyaki sauce (i used store bought), and cook both sides about two mins each, or until sides are brown.
6. Remove and let cool.
7. Wet rice paper then place moisten rice paper on a flat surface.
8. Add in tofu, green papaya (shredded), lettuce, and avocado slices (shredded carrots too if you have them, it adds color!)
9. Roll them up and serve them with peanut sauce.

For more step by step on how to roll summer rolls or recipe for peanut sauce, go HERE. 

Summer Rolls with Peanut Dipping Sauce

First of all, Happy Holidays!!!

Hope you all had a great Thanksgiving! This past Thanksgiving I made something different than my usual Spring Rolls and/or Mochiko Chicken. I still went with the Asian Cuisine though - Summer Rolls and Peanut Dipping Sauce.

SUMMER ROLLS

Rice Papers
Cooked Rice Noodles (often called Vermicelli) - DO NOT USE LONG RICE OR RICE STICKS
Cooked Shrimp (you can slice them in half for double the spring rolls)
Lettuce

You can put anything and everything you want in it, but I made it with just those 3 ingredients for Thanksgiving.

1) Cook the rice noodle according to directions. If none, just boil the noodles in water for about 5 minutes, then off heat and let it rest in the hot water for an additional 2-3 minutes, or until noodles are white. Drain, then rinse with cold water.

2) Soak rice papers in hot water (I pour hot water on a plate, then submerge it entirely)

3) Place soaked rice paper on a flat surface, on the middle of the rice paper, place 3 shrimps down, then top it with rice noodles, then lettuce.

4) Roll rice paper over once, pressing to secure the hold, then fold in the sides (just like you would with spring/egg rolls), then continue to roll to the end of the rice paper.

I think it's easier to follow this guy...except he didn't put the shrimp right on top, although he's probably done more rolls than me!!

The below is made with lemon shrimp (whole), lettuce, spinach, and tomoatoes. Less carb but just as delicious!

PEANUT DIPPING SAUCE
A friend of mine shared this recipe with me, hope you like this as much as I do!

4 tbs Peanut Butter
4 tbs Hoisin Sauce
2 tbs Sugar
4 tbs Water
1-2 tsp Sesame Oil

1) Combine and heat thru in a small sauce pan, taste and add more or less to your liking!