Sunday, 1 April 2012

Spinach summer rolls.

-200g tofu
-200g fresh spinach (wash pretty well, remove the stems)
-light soy sauce
- rice paper
- garlic
- sesame

This was a pretty good variation of summer rolls, which I usually fill with a lot more different things like grated carrots, glass noodles, fresh coriander, peanuts and so on. This filling is a bit more simple.

For the filling cut tofu into thin stripes and marinate in soy sauce and finely grated ginger ( I used a piece 2cm x 2cm) for about 20-30 minutes.

Drain the tofu and keep marinade. Fry the tofu stripes in oil and when they slightly get golden add some sesame seed and smashed garlic and fry for another two minutes, stirring constantly. Add the spinach and stir carefully, then add splashes of the marinade so it will fall together within a few minutes.

Set aside and let cool. Soak the rice paper sheets in cold water, but not for too long, otherwise they will crack. Prepare a filling station with a big bowl of cold water and enough space for filling and folding the sheets. Put about 10 sheets intot the water, wait a minute and begin: 
spread the sheet and put one tablespoon of filling right in the middle. Fold one side over the filling, then the other one. Then fold the bottom over the filling and roll up. The filling was enough for about twenty rolls alltogether.

Serve with soy sauce and/or other dips. I had cauliflower with some fried bread crumbs on the side. You could serve rice or something else with it, too.

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