Saturday, January 9, 2010
Coconut Rice and Spring Rolls
With John still not feeling 100%, a late and filling lunch of leftover pasta still in our bellies, and movies to watch, we settled on a light dinner consisting of spring rolls and a new rice recipe.
Usually I set the spring rolls up buffet style and let everyone make their own. It can get quite entertaining! But, a buffet seemed less appealing with a sick person in the house so I made them all ahead of time. To make sure they were still moist when we were ready to eat, I sat them on and covered them with wet paper towels. This is extremely important because they dry out fast.
The rolls are wrapped in rice paper (actually made with tapioca) that is soaked in warm water until completely soft. For the filling, I used random groupings of the following ingredients: baby spinach, baked tofu (marinated in spicy thai seasonings), cooked rice noodles, sunflower seeds, pumpkin seeds, avocado, red pepper, carrot, and green beans.
I normally make this sauce but felt lazy and didn't want another pan to wash. Instead, I mixed light and dark soy sauce, a smashed garlic clove, a splash of apple cider vinegar, water, and a squirt of Sriracha Hot Chilli Sauce and a squirt of agave syrup. It was fantastic, so easy, and gained permanent status in my world of spring rolls.
The rice was a new recipe I have wanted to try forever and it was delicious. I sprinkled toasted coconut on top.