This shows you the differences between two versions of the page.
| Both sides previous revisionPrevious revision | |||
| recipes:starters:fresh_spring_rolls [2020/06/12 10:33] – kuhout | recipes:starters:fresh_spring_rolls [2020/06/12 11:03] (current) – kuhout | ||
|---|---|---|---|
| Line 20: | Line 20: | ||
| * 1/4 cup brown sugar | * 1/4 cup brown sugar | ||
| + | Rolls: Bring a pot half full of water to a boil, turn off the heat, then soak the noodles until done. Cool the water down by adding cold water. Fry the tofu and prep the vegetables and herbs. Soak a rice wrapper under running water or in a large bowl filled with water for 5 seconds, shake off excess water, and place the wrapper on a suitably non-stick surface (like a laminate counter). Arrange the filling on the top half of the wrapper, then fold over the top part, then the sides, then roll everything up. | ||
| Sauce: Combine all ingredients in a small pot, then heat and stir until well combined. Adjust consistency with water if needed. Avoid overheating the dip, otherwise the coconut fat will separate out. | Sauce: Combine all ingredients in a small pot, then heat and stir until well combined. Adjust consistency with water if needed. Avoid overheating the dip, otherwise the coconut fat will separate out. | ||
| Notes: Dried coconut milk works well because it lets you easily thicken the sauce if needed. For rice paper, prefer ones from an asian grocery store - Bamboo Tree brand (Bánh Tráng Mỹ Tho) works well. | Notes: Dried coconut milk works well because it lets you easily thicken the sauce if needed. For rice paper, prefer ones from an asian grocery store - Bamboo Tree brand (Bánh Tráng Mỹ Tho) works well. | ||