Ingredients
For the spring rolls:
45 ml (3 tablespoons) soy sauce
2.5 ml (1/2 teaspoon) Sriracha sauce
5 ml (1 teaspoon) maple syrup
1 clove garlic, finely chopped
227 g (1/2 block) firm tofu, cut into strips
150 g rice vermicelli
60 ml (1/3 cup) Patience Fruit & Co ‘‘Whole & Soft’’ dried cranberries
8 sheets of rice paper
½ red pepper, julienned
1 carrot, julienned
1/2 cucumber, julienned
¼ of a red cabbage, finely chopped
2 green onions, finely chopped
1 handful of fresh parsley
For the avocado sauce:
1 avocado
125 ml (½ cup) sour cream
15 ml (1 tablespoon) lemon juice
1 small handful of parsley, finely chopped
Cooking time 30 minutes Portions 8 rolls
Spring is just around the corner! And with the change of season come changes in the kitchen, too. Hearty dishes warmed us up all winter, but now it’s time to cook with fresh, flavourful ingredients. This recipe for spring rolls, a classic of Asian cuisine, is the perfect way to welcome spring!
Ingredients
For the spring rolls:
45 ml (3 tablespoons) soy sauce
2.5 ml (1/2 teaspoon) Sriracha sauce
5 ml (1 teaspoon) maple syrup
1 clove garlic, finely chopped
227 g (1/2 block) firm tofu, cut into strips
150 g rice vermicelli
60 ml (1/3 cup) Patience Fruit & Co ‘‘Whole & Soft’’ dried cranberries
8 sheets of rice paper
½ red pepper, julienned
1 carrot, julienned
1/2 cucumber, julienned
¼ of a red cabbage, finely chopped
2 green onions, finely chopped
1 handful of fresh parsley
For the avocado sauce:
1 avocado
125 ml (½ cup) sour cream
15 ml (1 tablespoon) lemon juice
1 small handful of parsley, finely chopped
Steps
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Place the rack in the middle of the oven. Preheat to 400°F.
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In a large bowl, mix the soy sauce, Sriracha, maple syrup and garlic. Add the strips of tofu and coat them with the sauce thoroughly.
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In an oven-safe dish, spread the tofu strips in the dish and pour the remaining sauce over top.
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Place the dish in the oven for 30 minutes. Halfway through, flip the strips.
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Cook the rice noodles according to package instructions.
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Moisten a clean napkin and place it on a flat surface. Place water on the bottom of a plate. Rehydrate the sheets of rice paper one at a time by soaking them on each side in the plate filled with water. Place on the damp napkin.
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Place desired ingredients on each sheet of rice paper. Be careful not to overfill them ! You have to be sure that you can close them to form the roll.
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Fold the ends of each sheet to ensure that the filling will not spill out of the roll.
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Repeat steps 6 through 8 until all sheets are filled.
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Place all the ingredients for the avocado sauce in a food processor and blend until smooth and well mixed.
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Cut the rolls in half and enjoy them fresh with the sauce.
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In this recipe
Organic Whole Dried Cranberries, sweetened with cane sugar
These delicious, exquisitely tender organic dried cranberries will delight all berry enthusiasts. Delicately infused with sugar, they retain just enough of the cranberry’s unique tartness.
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