про еду

про еду

вторник, 13 июня 2017 г.

Rice Paper Rolls with Mango

These vegan rice paper rolls with mango, mint, and avocado with an easy peanut dipping
sauce are just perfect for hot summer days.
Rice Paper Rolls with Mango
For the rice paper rolls:
For the fried sesame tofu (optional):
For the peanut dipping sauce:
  1. Cut the avocado, the carrots, the mango, the lettuce, and the purple cabbage into thing stripes.
  2. When you're done cutting the veggies, fill a shallow bowl with water and dip the rice papers in water so they get moderately wet on both sides. Don't let them soak too long, so they don't get too soft.
  3. First make the tofu (it's optional but really yummy): Cut the tofu into thin stripes (about 0.10 inches thick) and heat the sesame oil in a medium-sized pan. Add the tofu and the soy sauce and cook for about 4 minutes until the tofu is brown and crispy. Then add the sesame seeds and cook for another minute.
  4. When you soaked the rice papers, fill them with the veggies and the tofu (if using) and wrap them like a burrito. I think it's best to center the filling and then roll it up and fold in the two side flaps.
  5. Then make the peanut dipping sauce: In a medium bowl, combine the peanut butter with the soy sauce, the garlic, the warm water, and the sriracha sauce.
  6. Serve the rice paper rolls with the peanut dipping sauce.

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