I’ve had a package of rice paper spring roll wrappers lurking in the back of the pantry all winter. I had spring rolls in Seattle and needed some more. I made a vegetarian version using cubed tofu that was marinated in GF tamari with a little sprinkle of garlic powder and this mixture of black and white sesame seeds and ginger that I found at TJMaxx. I browned the cubes in a little oil and set them aside to cool. Then, I cooked some Thai Kitchen thin rice noodles and rinsed and drained them. Meanwhile, I shredded some carrot and cabbage, sliced up some scallions and red pepper, rinsed some mung bean sprouts and made a dipping sauce. The dipping sauce was a combo of several cookbooks spread out on the counter and I just sort of combined tamari and rice vinegar equal parts, splash of toasted sesame oil, squeeze of lime and agave syrup, splash or two of fish sauce and a teaspoon of chipotle pepper flakes(also from TJMaxx). I gathered cilantro and Thai basil from the garden and would have gotten mint if I had any. I looked at all of the ingredients strewn about the kitchen and decided to just mix everything together and then roll the mess into the wrappers. They were delicious, if badly wrapped. Okay, so I was hungry and impatient.
So, I skipped the wrappers and made a Spring Roll Salad. Crunchy sprouts, savory tofu, spicy dressing. A satisfying lunch.
Then, of course, because of my mise en place, which I know from 6 years of French is “mess all over the place,” I spent another half hour cleaning it up.
If you’d like to try spring rolls, here’s a video on rolling them and a more traditional filling. The dipping sauce is similar to this recipe from Cooking Light.
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I love a wrapped spring roll as much as the next person, but I LOVE the idea of just eating the "filling" as a salad. Sometimes we just have to look at it a little different. Not everything has to be served as it's "supposed" to.
Looks delicious. I haven't tried the wrappers yet, but I think I would like it just as well as a salad.
Your cabinets look very similar to mine.
I had the same thought about using lettuce to corral the filling. Sometimes those rice papers can get a little slippery. And the lettuce would add a nice crunch, too.
Great idea. I miss spring rolls. I can't eat rice so having it in salad form is perfect! Thanks!
I haven't attempted rice paper rolls yet. I'm fine with just lettuce or Napa cabbage wrappers I think. And, your salad looks great. Love all the ingredients!
Shirley
Isn't "Mise en place" the term that chefs use to refer to the prep of veggies and such before service begins in their resturant? I've always wondered what that translated to!
That, dear Anonymous, was a mom joke. The real translation is "set in place." But in my kitchen, it's more a mess all over the place. All that precision and prep and tidiness just stifles the creative spirit and the adventure and danger that things may or may not turn out edible.