{"id":1046,"date":"2020-02-04T12:20:34","date_gmt":"2020-02-04T18:20:34","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=1046"},"modified":"2020-02-04T12:20:34","modified_gmt":"2020-02-04T18:20:34","slug":"thai-spring-rolls-with-peanut-dipping-sauce","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2020\/02\/04\/thai-spring-rolls-with-peanut-dipping-sauce\/","title":{"rendered":"Thai Spring Rolls with Peanut Dipping Sauce"},"content":{"rendered":"

Thai Spring Rolls with Tofu<\/strong><\/h2>\n

Yield:<\/em><\/strong> 4 Servings (makes 8 approximately)<\/em><\/p>\n

Ingredients<\/u><\/strong><\/p>\n

2 oz thin rice vermicelli noodles<\/p>\n

Tofu – firm<\/p>\n

\u00bd cucumber (cut into julienne)<\/p>\n

2 fresh carrots, peeled and cut into julienne or coarsely grated<\/p>\n

Vegetable Marinade:<\/em><\/p>\n

1 T sugar<\/p>\n

Kosher salt<\/p>\n

Freshly ground black pepper<\/p>\n

\u00bc cup rice vinegar<\/p>\n

\u00bd tsp Nam Pla (fish sauce)<\/p>\n

8 rice paper wrappers for spring rolls \u201cBanh Trang\u201d<\/p>\n

8 lettuce leaves<\/p>\n

8 chives, sliced in half the long way<\/p>\n

\u00bd cup cilantro\/mint leaves, de-stemmed (Optional Ingredients:\u00a0 Mint leaves, flavored tofu, jicama, parsnip, etc.)<\/em><\/p>\n

Method<\/u><\/strong><\/p>\n

    \n
  1. Soak the noodles in warm water for 15 minutes. Drain. Set aside. You may want to cut the noodles.<\/li>\n
  2. Vegetable marinade: Combine sugar, salt, pepper, vinegar and fish sauce and set aside.<\/li>\n
  3. Put the peeled carrot into a bowl and add just enough of the marinade to coat and give the vegetables a bit of flavor. Do the same with the cucumber or any other vegetables you use.<\/li>\n
  4. Put the lettuce, mint, chives and cilantro on a plate.<\/li>\n
  5. Drain tofu and pat dry. Slice into long rectangles.<\/li>\n
  6. Fill a wide bowl with warm water. A cake pan works well.<\/li>\n
  7. Dip a Banh Trang (rice paper) into water, it will soften within a second.<\/li>\n
  8. Remove, shake off excess moisture and put onto a cutting board. Lay a piece of lettuce over the bottom third of the rice paper, noodles, some cucumber and carrot on top.<\/li>\n
  9. Arrange tofu along the top with a few cilantro leaves, and a couple of chives.<\/li>\n
  10. Roll the rice paper over halfway into a cylinder, then fold in the sides.<\/li>\n
  11. Continue to roll up and press to seal. Arrange on a plate and enjoy with peanut dipping sauce.<\/li>\n<\/ol>\n

    \u00a0<\/strong><\/p>\n

    Thai Peanut Dipping Sauce<\/strong><\/h2>\n

    Ingredients<\/u><\/strong><\/p>\n

    2 cloves garlic, minced<\/p>\n

    8 tablespoons Nam Pla (Thai fish sauce)<\/p>\n

    6 tablespoons rice vinegar<\/p>\n

    6 tablespoons lime or lemon juice<\/p>\n

    4 tablespoons sugar<\/p>\n

    \u00bc cup water<\/p>\n

    1 red or green chili for heat<\/p>\n

    1 cup, unsalted, creamy peanut butter<\/p>\n

    Method<\/u><\/strong><\/p>\n

      \n
    1. Over medium-high heat add garlic, fish sauce, rice vinegar, citrus juice, sugar, water and chile.<\/li>\n
    2. Mix well, remove from heat and whisk in peanut butter until combined. Refrigerate until ready to use.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      Thai Spring Rolls with Tofu Yield: 4 Servings (makes 8 approximately) Ingredients 2 oz thin rice vermicelli noodles Tofu – firm \u00bd cucumber (cut into julienne) 2 fresh carrots, peeled and cut into julienne or coarsely grated Vegetable Marinade: 1<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1046","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=1046"}],"version-history":[{"count":1,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1046\/revisions"}],"predecessor-version":[{"id":1047,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1046\/revisions\/1047"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=1046"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=1046"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=1046"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}