Vegetable Spring Rolls
I first made these spring rolls with my friend Joanna while we were WWOOFing last month. We cooked our WWOOF hosts a thank you dinner on our last night: these spring rolls followed by a vegetable green curry. The spring rolls are filled with lettuce, sliced carrots, zucchini, cucumber, peppers, apple, sauteed tofu, and a bit of fresh basil and mint. I used the marinade from this recipe for the tofu. You can also use avocado in place of the tofu. My friend Joanna made a delicious dipping sauce from yogurt, fresh orange juice, orange zest, orange marmelade, and a touch of yellow curry paste.
Here are some other sauce recipes I’ve stumbled across that look tasty too:
Peanut Sauce from Brooklyn Salt
Mix together 3/4 cup smooth (or crunchy) peanut butter, 1/2 cup rice vinegar, 3 tablespoons soy sauce, juice from 1 lime, 1/2 teaspoon red pepper flakes, 1 to 2 tablespoons water to thin (if necessary), 2 scallions (thinly sliced)
Orange Dipping Sauce from this HOMEMADE life
In a small bowl whisk together 3 tablespoons soy sauce, juice of 2 oranges and 1 tablespoon honey.
Sweet Tahini Soy Sauce from Glow Kitchen
Combine 2 tablespoons tahini, 1 teaspoon soy sauce, and 1 1/2 teaspoons honey until smooth