There’s a local Thai restaurant that Darrin and I have become obsessed with. We eat there basically as much as possible, get the same exact thing every time, and go on and on about how good it is.
This Thai place is the first place that I’ve ever tried spring rolls. I don’t know how I’ve went 24 years without them but now that I’ve discovered them, I’ve been working on eating them as much as possible to make up for all of the wasted time.
I’ve made a simple bbq almond dipping sauce that is so good, you could just eat it all on its own. Not speaking from experience, of course. I’m not at all the type of person to do such a thing.
Okay, yeah I totally am that person. I can’t resist any good tasting food. What fun is that?!
Fresh veggies wrapped up in a soft rice paper and dipped in a rich bbq almond sauce. Yes pleaseeee!
FRESH TOFU SPRING ROLLS
1 package of extra firm tofu
4 oz. thin rice noodles
3 small/medium carrots
1 medium cucumber
Handful of romaine lettuce
Slice tofu into short thin pieces. Place in a skillet with a bit of oil and fry until crisp. Set aside. In a small pan boil water, remove from heat once boiling, and add rice noodles. Let sit for 5-10 minutes to soften before draining remaining water and allowing noodles to cool. Chop carrots, cucumber, and romaine into thin slices. Prepare rice paper as instructed on package. I always heat up a plate of water, place a piece of rice paper in to soften, and lay it onto a cutting board. Add rice noodles, tofu, carrots, cucumber, and romaine to rice paper; filling 1/3 of the rice paper with ingredients. Roll tightly and place on a plate with the edge facing down so that it sticks together. Repeat process until complete.
BBQ Almond Sauce
2 tablespoons almond butter
1 tablespoon bbq sauce
2 teaspoon maple syrup
1 teaspoon soy sauce
Mix all ingredients together. Serve with spring rolls, enjoy!