I Like It Raw
submitted by Patrick Holbrook, Chicago, IL, , June 2007
patrickholbrook.com
Ingredients
-
Vegetables (like a carrot, 2 radishes, and cabbage)
- Avocado
- Tofu
- Spring Rolls Skin (like Banh Trang brand-get at Whole Foods or Asian Markets
- Shoyu or Tamari (or soy sauce)
- (Toasted) Sesame Oil (olive oil can be good too, if you're into fusion)
Instructions
Shred vegetables that may be good in spring rolls. I like radishes and carrots. Red cabbage is also good, and colorful. Get organic veggies, it's worth it. At least get organic carrots, I mean, c'mon.
Cut half of avocado into strips.
Cut a quarter or half block (depending on how much tofu you like to eat) of extra firm or firm tofu into long pieces.
Fill large bowl (or plate if you're in a pinch - you just have to be careful!) with hot tap water, or heat up filtered water - don't bring to boil. Or bring to boil and let cool down for a few minutes.
Put spring roll skin in water for a couple minutes, until there are no hard areas on skin. Take out of bowl and carefully shake off excess water.
Put skin flat on cutting board or plate. Put some of each item into the center of skin - avocados, tofu, shredded vegetables. Sometimes just dash a little shoyu and oil into the roll itself, or make a dipping sauce (see below). Roll up the skin. Cut in half the short way if you want to see the pretty cross-section.
Make a dipping sauce by pouring some shoyu, tamari, or soy sauce and a dash of sesame oil into a small bowl or cup. If you have rice vinegar or some other kind of vinegar, that can be good in the sauce as well.
I like to make one at a time and eat it and repeat until I'm full, but you could make them all first, and make them for your friends too of course. I'm was just being tongue-in-cheek about how this is a recipe for one person. It's cheerful food for one or more, let me just say that. Just multiply the ingredients for more people.
