Wednesday, July 27, 2011

Wednesday's Vegan Lunch

Homemade Vietnamese-style spring rolls, a summertime staple.

Today for lunch I made fresh Spring Rolls, my own version of traditional Vietnamese gỏi cuốn.

I used what I had on hand:
• ginger-garlic roasted tofu strips (leftover from last night)
• crisp juicy bean sprouts
• local red leaf lettuce
• homemade pickled radishes (also local)
...just lay the ingredients on softened rice paper and roll up tightly. Usually these are served with a dipping sauce, but the vegetables were so fresh and moist that I decided a sauce would be unnecessary. And it was.

These were crispy, savory, and tangy-sweet all at once.


No comments:

Post a Comment