1 pack fresh mushrooms (any variety)
1 medium onion roughly chopped
3/4 garlic cloves roughly minced
1 cup 2% milk
1 cup water
1 tablespoon olive oil
A pat of butter
Rosemary to garnish
Salt to taste
Pepper to taste
- Heat a wok or pan with a tsp of the oil. Add the garlic, cabbage and carrot and stir for a minute or two over high heat and let cool.
- Add salt and pepper.
- Similarly, saute the tofu cubes in remaining tsp of oil with salt, pepper, soy sauce and vinegar and let cool.
- Dip the rice paper wrapper in water for 10 seconds or as mentioned on the packet. Do not leave longer or the paper turns to jelly. Once wet, you have to use it immediately. You have around 30-45 seconds to finish rolling it or it becomes useless.
- Place the wrapper on your board.
- Place the basil leaves on the wrapper at an offset. This makes it easy to roll. The basil prevents the juices from the filling from poking holes in the delicate wrapper.
- Place a tsp or two of the vegetables and a few cubes of tofu on the leaves.
- Start by folding the lower section of the wrapper up. Then the left followed by the right, like you would a package.
- Now start rolling the roll up with your fingers and press the filling in as you go. You should get a tight firm roll in the end.
- Each roll takes about a minute to make.
Serve with your favorite dipping sauce. I like to serve it with sweet chilli sauce which complements the rolls perfectly.
The egg roll or vegetable spring roll is a permanent fixture on most Asian restaurant menus, with good reason. I remember eating those with reckless abandon on many occasions! However, better sense has since prevailed, and recklessness has been replaced with nagging guilt. So, for those looking for healthier alternatives like me, the light summer roll is a favorite replacement to it's more indulgent sibling. The filling in this recipe is not all raw like a traditional summer roll but more like a fried spring roll - a culinary compromise of sorts. It makes a great lunch option on sultry days due to it's clean flavor and the fresh pop of basil. And for those who look down on the entire carbohydrate family, each wrapper is a mere 6 carbs. It is also much easier to make that you think.
The rice paper used here is a dry wrapper (which you soak before use), that the package boasts is machine made (implying no human touch) which somehow I believe is supposed to comfort me. But really doesn't. I mean, I grew up eating street food in India.
1 cup shredded cabbage
1/2 cup shredded carrot
2 garlic cloves
Basil leaves (regular or thai)*
1 cup tofu cubed
1 tsp soy sauce
1/2 tsp vinegar
2 tsp oil
Rice paper skins**
Salt to taste
Pepper to taste
Fresh summer rolls
*In India, basil is now a days available with certain vegetable vendors that stock specialty vegetables.
**In India you can find rice paper roll wrappers in specialty grocery stores.