Recipe of Any-night-of-the-week Fresh Spring Roll #summerchallenge1

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, fresh spring roll #summerchallenge1. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Fresh Spring Roll #summerchallenge1 is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Fresh Spring Roll #summerchallenge1 is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook fresh spring roll #summerchallenge1 using 3 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Fresh Spring Roll #summerchallenge1:

1. Make ready Vermicilli noodles, rice papers roll, mushroom, carrot, cucumber, peanut butter, hard tofu, coriander leaves, mint leaves, agave, lettuce, lime, Sriracha sauce/chili sauce, sesame oil, vinegar
2. Take You can add more fresh veggie of your choice like red, yellow, green capsicum. You can substitute tofu with chicken
3. Make ready You can substitute agave with brown sugar or honey

Instructions to make Fresh Spring Roll #summerchallenge1:

1. For Peanut Butter dipping Sauce: - 1/3 cup crunchy peanut butter, 1 Tbsp reduced sodium soy sauce, 1-2 Tbsp agave (depends on preferred sweetness), 1 Tbsp fresh lime juice, 1/2 tsp Sriracha sauce (for slight kick), Hot water (to thin the sauce).
2. Now prepare peanut butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved.
3. For Marinated Tofu: - 200-250gm extra-firm tofu (drained and thoroughly dried/pressed) - 4 Tbsp sesame oil - 2 1/2 Tbsp peanut butter dipping sauce - 1 Tbsp reduced sodium soy sauce - 1 Tbsp Agave nectar - 1 tsp white wine vinegar.
4. Cut tofu into long strips. I cut each 200 g into 8 strips and then cut each strip in half. Marinate the tofu in fridge for 2-4 hrs or overnight.
5. Heat up the oven to 175º C. Line a baking tray with a piece of baking parchment. Place marinated tofu on the baking tray. Bake in the middle of the oven for 20 mins. Let it cool.
6. Prepare the veggies: julienne vegetables, slice mushroom, pick leaves of mint and coriander. Set it aside.
7. Add rice noodles in boiling hot water for about 5 minutes (read instructions on package), then drain and set aside. Cut the softened noodle with a scissor.
8. To assemble spring rolls, pour very hot water into a shallow dish and immerse rice paper to soften for about 5-10 seconds. (read instruction on package) - - Transfer it to a damp cutting board and gently spread out edges into a circle. - - To the bottom third of the wrapper layer the lettuce, a small handful of vermicelli noodles, sliced vegetables and fresh herbs and 1-2 pieces of tofu on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
9. Place seam-side down on a serving platter and cover with damp towel to keep fresh. Repeat until all fillings are used up all spring rolls. - - Serve with peanut butter dipping sauce.

So that’s going to wrap this up with this exceptional food fresh spring roll #summerchallenge1 recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!