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.
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
1/3 cup roasted, hulled, sunflower seeds
1/3 cup water
1 tablespoon soy sauce
1 tablespoon Siracha
- Preheat your oven to 350 degrees.
- 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.
- 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.
- Place the dipping sauce in a bowl and cover it with plastic wrap.
- Wash and prepare the vegetables and basil.
- When the tofu is browned, let it stand for 5 minutes to cool.
- Heat the 3 cups of water until simmering and turn of the water. This will be used to soften the rice paper.
- Dip a rice paper into the hot water for five seconds, until the rice paper is pliable and can be laid fully flat.
- Place a basil leaf on the rice paper, then top with the tofu and vegetables.
- Roll it up like a burrito by folding the edges in. Alternately, you can just roll it like a jelly roll.
- While you make each roll, keep the other rolls from drying out by covering them with a glass lid.
- When you have finished the rolls, plate them and serve them with the dipping sauce.