Gooseberry, a sweet, sour, and savory fruit otherwise known as amla, despite it’s use in Ayurveda for centuries, is new to the superfoods scene. It’s rapidly gaining attention in its’ food and supplement forms, due in part to information like this: https://nutritionfacts.org/video/amla-vs-drugs-for-cholesterol-inflammation-and-blood-thinning/
These summer rolls are inspired by Thai flavors like basil and scallion. I serve them alongside a spicy peanut-based dipping sauce, but you can use any sauce you like (options like vegan fysh sauce, or sweet chili sauce come to mind). The gooseberry adds and fresh, slightly sour kick to the fresh veggies.
1 package of rice paper wrappers
1 package gooseberries, halved
1 package tofu, sliced into ten slices and baked
2 spring onions, sliced
10 Thai basil leaves
2 cups sliced cabbage
1 cucumber, peeled and sliced thin
the juice of two limes
3 tablespoons soy sauce
2 tablespoons peanut butter (should contain only peanuts, no added oil)
1 teaspoon sambal olek
- Bake the tofu following the method described here.
- Make the dipping sauce by combining the peanut butter, lime juice, soy sauce, and sambal olek.
- Boil 3 cups water, and then allow it cool slightly.
- Dip a rice paper into the water, and allow it to soften in the water for 30 seconds. Using a slotted spoon, remove it from the water.
- Fill it with a block of baked tofu, basil, cucumber, cabbage and scallion, being careful to not overfill. Roll like a burrito or jelly roll.
- Repeat until you have used the entire block of tofu.
- Serve with the dipping sauce.