Winter is tough. I basically want to drink hot chocolate all the time and lie on the couch. Vegetables seem to cold to eat. Also, why is it raining in 30ish degree weather and not snowing? Can someone explain Chicago weather to me?
Luckily, this slump is only present when I don’t have a project. My sister and I decided that it would be a great idea to make Vietnamese spring rolls after an inspiring take-in night.
Spring rolls are a group activity: someone is frying the tofu until nice and browned and someone is cutting vegetables and someone is making the noodles.
Inspired by The Minimalist Baker
Special Necessities: Rice vermicelli noodles, firm tofu, rice spring roll papers
- Cut a carrot, a cucumber, and a red bell pepper into matchsticks. Set aside. Pick the mint leaves off their stems.
- Make a sauce:
- 1/3 c. peanut butter
- 1 T. soy sauce
- 1 T. brown sugar
- 1 T. fresh lime juice
- 2 tsp. garlic chili sauce
- hot water until liquidy
- Cut tofu up into rectangles. Coat in cornstarch or brown rice flour and fry in 3 T. sesame oil until browned on all sides.
- Boil water and cook noodles according to package directions (you won’t need all the noodles– either use only part of the dry noodles or cook them all and use the leftover for a stir-fry).
- Fry the tofu again in a little sauce (add more soy sauce and sesame oil if necessary) to coat, about 2 minutes.
- Get a big wide bowl of water ready. Have damp kitchen towels or paper towels on the counter. Dip a rice paper into the water for 10-15 sec. Lay flat on the towel. Place veggies first in bottom third, then noodles and tofu. Do one roll, then lay the mint, then tuck in edges and finish rolling.
We devoured these despite the cold. It was refreshing to crunch the veggies and feel the slippery texture of the rice paper. I’d encourage this treat after too many hot chocolates, following a foul mood because you can’t go outside because it’s slushing/raining/WhatChicago???