Meatless Monday: Tofu and veggie spring rolls with peanut sauce

by Sarah Steimer

Rice wrappers are the best. They make for an incredible base for a simple, almost no-cook, quick meal. But fair warning, they do take a little practice to get perfect (and I do not have a perfect roll just yet).

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Power Trio: BLT spring rolls with wasabi aioli

by Sarah Steimer

If you cut these spring rolls in half, they would make an awesome appetizer for a party. Nearly everyone (well, meat-eaters specifically) loves a BLT, and this spring roll version is a pretty unique spin. Plus the aioli is out of this world.

• 4 rice papers
• 2 cups cooked rice or bean noodles
• 3-4 large leaves Swiss chard, roughly chopped
• 1 regular tomato, cored and sliced thin (using just the flesh will allow for a less runny spring roll)
• 4 slices of thick bacon OR 8 slices of thin bacon, cooked

Dip one of the rice papers in warm water for about 10 seconds, getting both sides wet. Place the paper flat on a cutting board, allowing

I retained the traditional tomato and bacon for these rolls, but chose Swiss chard as my “lettuce.” Another good green would be spinach or even bok choy – which would make it a little more Asian-inspired.

about 1/2 – 1 inch to hang off the edge so it is easier to grab.  Layer the noodles, chard, tomato slices and bacon on the lower one-third of the roll. Use enough of each ingredient to evenly distribute everything among all four rolls – NOTE: You may not use all the noodles.

Starting at the bottom, pull the flap up and over the filling, tucking it underneath the ingredients. Fold the left and right sides over and continue to roll the paper and ingredients. Here is a helpful video if these directions are not clear.

Continue for all four rolls.

For the wasabi aioli

• 1/2 cup good mayonnaise
• 1-2 teaspoons wasabi paste or powder
• 2 teaspoons lemon juice
• 1 small clove garlic, minced
• 1 teaspoon sugar
• 1 teaspoon light soy sauce
• 1 teaspoon rice vinegar

Whisk all ingredients together until smooth. Serve as a dipping sauce with the spring rolls.

Makes four spring rolls and a little more than 1/2 cup aioli.

* Power Trio is our July guide that features BLT recipe ideas — including bacon, leafy greens and tomatoes, minus the two slices of bread. See all of our Power Trio BLT recipes here.

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Meatless Monday: Sweet chili spring rolls with roasted sweet potato and onion

by Sarah Steimer

I made these on the first day of spring - unintentionally, I promise. It wasn't until I started eating them that I noticed the connection. I swear I'm cool.

• 8 rice papers
• 3-4 ounces of brown rice noodles – this is about half of the usual-sized pack
• 1 medium sweet potato
• 1/2 medium onion
• 1 clove garlic
• 1 tablespoon chili flakes (crushed red pepper)
• 2 tablespoons honey
• 1 1/2 tablespoons rice vinegar
• pinch of salt
• soy sauce, for dipping

Cut sweet potato into long and thin sticks (about 1/4-inch thick) and slice onion (not dice).

These would be awesome as appetizers - but only make as many as you need. They're less than great the day after because the rice paper gets kind of tough.

In a small bowl, mix together the chili flakes, garlic, honey, vinegar and salt. Toss sweet potato and onion with the chili mixture. Place on a baking tray and roast at 375 degrees for 25-35 minutes, or until the sweet potato begins to brown.

Cook brown rice noodles according to package directions. Drain hot water into a dish or other low-walled pan that is big enough to fit the rice paper.

Soak a sheet of rice paper in the warm water for 10-15 seconds then place flat on a cutting board. Add a few noodles, sweet potato sticks and onions on the rice paper and roll up. Start by folding the paper over the mixture length-wise, then fold in the sides on the left and the right before rolling the rest of the way up, length-wise.

Here’s a video if that’s not terribly clear.

Repeat steps until you use up all the filling. Serve with soy sauce for dipping.

Makes eight spring rolls.

Recipe adapted from: Naturally Ella

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