Sunflower Summer Rolls

Summer rolls are always my go-to at Thai restaurants. They seem to set the stage for the rest of the meal. In this version, I use sunflower greens along with fresh veggies and baked tofu to create these hearty, but lovely rolls. A sunflower seed dipping sauce is the perfect accompaniment.

Ingredients

1 14 oz. package extra firm tofu, sliced horizontally into 10 slices
1 package of rice paper wrappers
1 cup sunflower greens
1 carrot, peeled and sliced using a vegetable peeler
1/2 cucumber, peeled and julienned using a vegetable peeler
10 fresh basil leaves
10 pieces of green cabbage (or other leafy green)
3 cups hot water

Dipping Sauce

1/3 cup roasted, hulled, sunflower seeds
1/3 cup water
1 tablespoon soy sauce
1 tablespoon Siracha

Method

  1. Preheat your oven to 350 degrees.
  2. Place the tofu slices on a silicone mat or parchment paper lined baking tray, and bake in the oven for 20 minutes, until the tofu is browned.tofu_mip
  3. While the tofu bakes, prepare the dipping sauce by combining all the dipping sauce ingredients in a high speed blender, and blending on high for approximately 3 minutes, just until the sunflower seeds start to break down.ds_blender
  4. Place the dipping sauce in a bowl and cover it with plastic wrap.
  5. Wash and prepare the vegetables and basil.ssr_mip
  6. When the tofu is browned, let it stand for 5 minutes to cool.
  7. Heat the 3 cups of water until simmering and turn of the water. This will be used to soften the rice paper.
  8. Dip a rice paper into the hot water for five seconds, until the rice paper is pliable and can be laid fully flat.
  9. Place a basil leaf on the rice paper, then top with the tofu and vegetables.
  10. Roll it up like a burrito by folding the edges in. wrap
    Alternately, you can just roll it like a jelly roll.
  11. While you make each roll, keep the other rolls from drying out by covering them with a glass lid.
  12. When you have finished the rolls, plate them and serve them with the dipping sauce.

Sunflower Summer Rolls

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Yield: varies

Ingredients

  • 1 14 oz. package extra firm tofu, sliced horizontally into 10 slices
  • 1 package of rice paper wrappers
  • 1 cup sunflower greens
  • 1 carrot, peeled and sliced using a vegetable peeler
  • 1/2 cucumber, peeled and julienned using a vegetable peeler
  • 10 fresh basil leaves
  • 10 pieces of green cabbage (or other leafy green)
  • 3 cups hot water
  • Dipping Sauce
  • 1/3 cup roasted, hulled, sunflower seeds
  • 1/3 cup water
  • 1 tablespoon soy sauce
  • 1 tablespoon Siracha

Instructions

  1. Preheat your oven to 350 degrees.
  2. Place the tofu slices on a silicone mat or parchment paper lined baking tray, and bake in the oven for 20 minutes, until the tofu is browned.
  3. While the tofu bakes, prepare the dipping sauce by combining all the dipping sauce ingredients in a high speed blender, and blending on high for approximately 3 minutes, just until the sunflower seeds start to break down.
  4. Place the dipping sauce in a bowl and cover it with plastic wrap.
  5. Wash and prepare the vegetables and basil.
  6. When the tofu is browned, let it stand for 5 minutes to cool.
  7. Heat the 3 cups of water until simmering and turn of the water. This will be used to soften the rice paper.
  8. Dip a rice paper into the hot water for five seconds, until the rice paper is pliable and can be laid fully flat.
  9. Place a basil leaf on the rice paper, then top with the tofu and vegetables.
  10. Roll it up like a burrito by folding the edges in. Alternately, you can just roll it like a jelly roll.
  11. While you make each roll, keep the other rolls from drying out by covering them with a glass lid.
  12. When you have finished the rolls, plate them and serve them with the dipping sauce.
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