Tuesday, October 14, 2008
Monday is Asian-fun day.
The spring rolls from Saturday night were so good I decided to try some again, but this time stuffed with fresh tofu and veggies from the Asian market and coupled with roasted bok choy and brussel sprouts. First I halved the brussels and the bok choy, tossed them in evoo and salt and pepper and roasted them for about 30 minutes (little more for the brussels, little less for the bok choy) and when finished tossed them in lemon juice and garlic and a little more oil. The stuffing for the spring rolls was fresh tofu in tiny cubes and julienned carrots and cucumber and green onion, all stir fried in Hoison sauce. I added fresh grated green papaya and bean sprouts and spinach leaves to the rolls. We dipped them in a thick, slightly spicy peanut sauce (and also I had a nice sweet and sour sauce on hand to alternate with).