Fresh Rolls
Appetizers • Japanese
Description
You can use marinated tofu: let it sit for two hours in a mixture of one cup of water, 50 ml of tamari sauce, and spices to taste.
Ingredients
- Rice Paper 8 pieces
- Carrot 0 oz
- Peanut Sprouts 0 oz
- Tofu 5 oz
- Mixed salad greens 5 oz
- Cucumbers 1 piece
- Coconut flakes 0 oz
- Mint Leaves 0 oz
- Toasted Sesame 0 oz
- Roasted Peanuts 0 oz
- Ketchup 0 oz
- Chicken Broth 5 fl oz
- Chili Flakes 0 oz
- Yakiniku sauce 5 oz
Step-by-Step Guide
Step 1
Combine vegetable broth (at room temperature), crushed chili (mild), ketchup, and roasted peanuts in a blender bowl, and blend until smooth.
Step 2
Cut the cucumber (a small one, about 100 grams) in half and remove the seeds and core. Slice the cucumber and carrot into thin strips.
Step 3
In a wide skillet, heated to 140°F, immerse the rice paper sheet for about ten seconds, until it becomes pliable.
Step 4
Place it on a cutting board, sprinkle with shredded coconut, and layer with a mix of salad greens (lollo rosso, lettuce, corn, arugula, chard), carrot, cucumber, tofu, bean sprouts, and mint leaves. Roll it up into a roll.
Step 5
Then soak the second sheet of rice paper in water, place it on a board, sprinkle with sesame seeds, and wrap the roll in it.
Step 6
Do the same with the remaining rice paper sheets and the other ingredients.
Step 7
Arrange the rolls on plates, cutting them in half. Drizzle with teriyaki sauce. Serve the peanut sauce separately.
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