When I planned my menu the other week I really wanted to make spring rolls. I love the little packets of goodness and they make great lunches for later in the week. However, a cold kind of derailed my intentions, but I still wanted spring rolls. So … deconstructed spring rolls it was. Easy to make, still kind of pretty on the plate and they work for lunch also. No reheating required.
In this case – cut up a bunch of veggies (pepper, carrot, cucumber, scallions) and fry up some tofu with a spicy peanut sauce, make some rice and plate. It really was that simple and took maybe twenty minutes. Cutting up the vegetables was the longest part of this. The peanut dipping sauce does doubt duty as the glaze for the tofu and the sauce on top of the “rolls”. It works.
There is no specific recipe for the dipping sauce. I pretty much take:
- Peanut butter (1/3 cup)
- Soy sauce (3-5 tablespoons)
- Honey (1 tablespoon)
- Chili garlic sauce (1-3 tablespoons)
- Lime juice (1/2 lime)
- Rice vinegar (0-1 tablespoon)
and adjust the amounts as needed. I don’t measure, but I do taste along the way and it tends to work out. For a dressing, I add a little water, but if you add more than two tablespoons you will need to add more peanut butter as the flavor dilutes too much.