Wednesday, 23 October 2013

Tofu & Mushroom Teriyaki Spring Rolls

I survived the dentist! *relieved* After my appointment there, I went to "A Play, a Pie & a Pint" at Oran Mor, which was really good! I have been meaning to do that for ages now! On my way home, I bumped into a friend, and so I joined her for a bit in Tchai Ovna - House of tea, along with some other friends. In the evening, Sleazy's pub quiz was on, and our team came second - not bad I'd say!
But now to something compleeetely different! Spring rolls!

Rice Spring rolls does hardly ever come out nice in photos, but they always deliver as a great little dish! Serve with sauces for dipping, and you're good to go!

Tofu & Mushroom Teriyaki Spring Rolls
(Makes about 4 rolls, around 500 calories for all together)

2 cm fresh ginger, feeled and finely grated
1 tsp sesame oil
A pinch of salt
2 tbsp teriyaki sauce
175g extra firm tofu, sliced
100g mushrooms, sliced
1 cup lettuce, cut into strips
4 normal-sized rice wrappers
Sauces for dipping, such as soy, sweet chilli etc.

- Start by making ginger paste by combining the ginger, sesame oil and a pinch of salt in a small cup or bowl.

- Boil up water and tip into a large frying pan (this is what I use for the rice papers). Set aside

- Then, heat the teriyaki sauce in another pan, and fry the tofu a couple of minutes on each side. Add the mushrooms and cook for another minute or so.

- Time to assemble it all! Quickly dip both sides of a rice paper into the warm water, the, on a wooden surface of cutting board (wood prevents it from sticking!), brush over a little ginger paste in the middle, before putting a little bit the lettuce across the middle, leave a centimentre or two of the sides free in the middle, like you would with a burrito. Top the lettuce with a quarter of the mushroom and tofu mix, before folding over the two sides and rolling the spring roll. Press down the edge of the roll a little bit, to make sure it sticks.

- Serve on a wodden board, with dipping sauce on the side, and enjoy!

Original source:

- Jules

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