Spring rolls are one of my favorite summer meals. Maybe that makes them summer rolls?
Dipping sauce is important for spring rolls and I usually do some sort of rice vinegar/ tamari concoction. But tonight I mixed up peanut butter, Bragg's aminos, umeboshi plum vinegar, lemon juice and some hot water to make a smooth peanut sauce. I was a big fan- It's going to be my salad dressing for the leftover rice noodles and veggies!
For the first time ever, we had leftover spring rolls. This has literally never happened. I made enough for us each to have 4. But when I make enough for us to each have 3, it's never enough. Oh, well! More for my lunchbox!
4 comments:
I LOOOOOOOOOVE spring rolls, and haven't made them in ages. They are going on the plan for NEXT WEEK! :)
Thanks for the reminder!
I love that you call them spring/summer rolls. I've always heard the ones like you show as summer rolls, but it appears that the previous commenter prefers the term spring roll. Is there a snobbery preferred term?
I have trouble rolling these, but even when the roll is not right, they taste wonderful! I also love almond butter sauce, just like you've described but almond butter instead of pb.
I love spring rolls! I need to make some in this awful summer humidity we are having...this is MN, Mother Nature--it shouldn't be this hot and sticky, lol!
Courtney
Jessica- I tend to just always call them spring rolls (even in the winter!). I'll have to make this with almond butter next time- fantastic idea!
Make them right now Courtney! Finally a cool night for baking tofu!
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