Here is a colourful summer dish that's light and fresh. The great thing about salad rolls is that they are a nice change from simple salad, and are so versatile: you can add whatever veggies you like. And here, rather than using a dipping sauce, I add flavour with marinated tofu that packs some punch. I also generally omit rice noodles from my salad rolls, as the raw, colourful veggies are much healthier and give a nice crunch.
Miso-Ginger Tofu Salad Rolls
Makes 8
For the tofu
2 tbsp soy sauce
2 tbsp olive oil
1/8 tsp sesame oil
3 small garlic cloves
2 tsp miso paste
1 tsp minced fresh ginger
1/2 tsp agave syrup
2 tbsp water1 tbsp rice vinegar
1/2 block extra-firm tofu, sliced into 1/8 inch thick matchsticks
In a food processor, combine all ingredients except tofu. Process until smooth. Place tofu in a shallow dish or bowl and pour sauce on top. Toss to coat.
For the salad rolls
1 recipe Miso Ginger Tofu
1 medium zucchini, spiralized or julienne (or sliced into long strips)
1 small beet, julienne (long strips)
1 c shredded red cabbage
1 c grated carrots
3 green onions, white and light green part, minced
8 rice paper wraps
a large bowl of hot tap water
Place all prepped salad roll ingredients close together. Working quickly, immerse one rice paper wrap in bowl of hot water. Hold under water, and when it becomes just soft enough to bend but still feels stiff to the touch remove from water and lay flat on dry cutting board or counter. Ensure surface you are using is dry. If your wrap becomes too soft it won't be workable, and this means you have left it in the water too long or your assembling surface is not dry.
Spread small handful of zucchini lengthwise along centre of wrap. Lay 4-5 slices of tofu on top. Top with green onion, carrot and beet. Add shredded cabbage. Roll as follows: tuck in sides of wrap over fillings. Fold in half and roll, burrito-style. Place on large dish. Repeat with remaining ingredients. Transfer to fridge until ready to serve. Pin It Now!
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