Friday, August 8, 2008

Stormy Summer Night II

That's what we had for dinner last night:

Light and summery, right? Well, guess what - it rained on us. Again.
Landlord said he fixed it today.

They're easy to make:

  1. Cut tofu into 1"x0.5"x3" slices and marinate it for at least 15 minutes in the same sauce used for the cold Thai noodles, except, omit the peanut butter.
  2. Julienne baby carrots (~0.5 carrot per roll).
  3. Julienne a cucumber (1 Persian cucumber per 10 spring rolls).
  4. Chop some green onion.
  5. Cook rice noodles, rinse and let cool.
  6. Soak rice spring roll wrap in warm water for a few seconds (get it out when it's still stiff - it will soften more later. If you leave it too long, it'll tear).
  7. Pile the filling ingredients in the middle of the wrap. (I find the nicest result is achieved when you start with a bit of the vegetables, then tofu, then some more vegetables, and finally the noodles).
  8. Roll!
  9. Use the marinade as a dressing.
Filling and refreshing at the same time!

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