These delicious summer rolls are fun to make together and packed with nutritious veggies, tofu and rice noodles! This recipe comes to us from our friends at PastaFits.
Cooking Tip of the Week: To cook with rice paper wrappers, fill a shallow dish with warm water. Dip the wrappers in the water one at a time for about 10 seconds each, but don’t leave them in for too long or they’ll get too soft to work with.
Food for Thought: Summer rolls, spring rolls…is there such thing as a winter roll, too? Just kidding! Both spring and summer rolls are popular in Asian cuisines. The difference is that spring rolls are usually fried while summer rolls are simply wrapped and don’t require any additional cooking. Because they are not cooked, they tend to contain fresh, raw ingredients like avocado. What do you like to put in your summer rolls?
Family Dinner Conversation Starter: If you could travel back in time, where and when would you go?
For the Spicy Dipping Sauce:
Kid: Stir together sugar, vinegar, water and chili peppers until sugar dissolves. Set aside.
For the Salad Rolls:
Adult: Cook rice noodles according to package directions. Drain well; toss with soy sauce and sesame oil.
Together: Soak 1 rice paper wrapper in hot tap water for about 10 seconds or until pliable; carefully transfer to slightly dampened kitchen towel.
Together: Layer some of the lettuce, rice noodles, carrots, cucumbers, red pepper, avocado, tofu and cilantro just below the center of the wrap, leaving space on the sides.
Together: Firmly fold up the bottom of the wrap over filling; fold in sides and roll up to completely enclose filling.
Together: Repeat with remaining ingredients.
Kid: Cover tightly with plastic wrap until ready to serve or up to 2 hours.
Together: Cut rolls in half diagonally; serve with Spicy Dipping Sauce.