Fresh Spring Rolls
Both light and refreshing, these spring rolls are an elegant warm-weather pick-me-up.
10 spring rolls
- 3.5 ounce package bifun rice noodles
- 8 ounces Clearspring Tofu
- 1 tbsp Clearspring Toasted Sesame Oil
- 1 tbsp Clearspring Soya Sauce
- 10 rice paper wrappers
- 59g chopped fresh basil
- 59g chopped fresh mint
- 59g chopped fresh cilantro
- 1 avocado cut into thin strips
- 236g bean sprouts
- 236g julienne-cut carrots
- 59g coarsely chopped pickled ginger
- 59g coarsely chopped dry-roasted peanuts
- Bring a medium pot of water to the boil. Add the noodles, remove from the heat, and let stand for 1 minute. Drain the noodles, rinse with cold water, and set aside.
- Cut the tofu into 1/2-inch-thick slices. Heat the oil in a medium skillet over medium-high heat. Add the tofu and fry for 5 minutes or until the bottom is golden. Sprinkle with 1 tablespoon of the shoyu, turn over, and cook for 5 more minutes. Place on paper towels to drain and cool, then cut into thin strips.
- In a shallow bowl of warm water, briefly soak one rice paper wrapper at a time for about 30 seconds, or until pliable.
- Spread out the wrapper on a clean work surface. On the bottom third (nearest you), place some noodles, tofu, basil, mint, cilantro, avocado, bean sprouts, carrots, and ginger. Pressing down lightly, roll up the wrapper while folding in the sides to completely enclose the filling. The wrapper is slightly sticky and will seal itself. Continue making rolls with the remaining wrappers and filling.
- Combine all of the sauce ingredients in a small bowl, and mix well.
- Cut the spring rolls diagonally in halves, thirds, or quarters and arrange on a platter. Sprinkle with sauce and peanuts before serving.
- Experiment with various filling combinations to discover your own personal favorite.
- For a heartier version, substitute soba noodles for the bifun, and add sautéed onion, tempeh, watercress, scallions, and/or nori.
John & Jan Belleme
John & Jan Belleme are leading autorities on the healing powers of traditional Japanese foods. Before turning his focus to food and health, John was a research biologist for the Veteran's association in Miami, Florida, and he worked in laboratories at the Universities of Miami Medical School and Harvard University Medical School.
For more than twenty-five years John has applied his background in medical research to interpreting the literature on traditional Japanese medicinal foods.
In 1979, after living and studying in Japan for over a year - where the Bellemes learned the craft of miso making firsthand - they co-founded the American Miso Company, one of the world's largest producers of traditional miso.
Since the 1980s the Bellemes have researched and written, and in many cases illustrated, over 130 published articles on the subject of Japanese foods, including four books: Culinary Treasures of Japan; Cooking with Japanese Foods: A Guide to the Traditional Natural Foods of Japan; Clearspring - The Real Taste of Japan and The Miso Book.
John and Jan travel throughout the eastern United States giving lectures about authentic Japanese foods, and every winter, with partner Sandy Pukel, organise a week-long health cruise that features prominent experts in macrobiotic cooking, healthy living, holistic medicine, yoga, meditation, shiatsu, Pilates, and natural beauty aids. They live in Saluda, North Carolina.
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