Thai me up Spring Rolls!

When we last ventured into the big city we hit the Thai market and got all of our favorite Thai food basics.  My favorite thing to make is Thai Spring rolls.  I make them with whatever I have on hand.  I make a ton and have 'em for lunch and snacks.  I eat like every 2 hours.  So, yeah, I make a lot!  I mix tahini with Thai chile sauce and add a little hot stuff on top of that.  It gives the dip a nice, peanutty & spicy flavor.  I don't roll the prettiest of spring rolls.... but, hey, that's just how I roll.  Check out the recipe below.  It seems like a lot but if you prep it out and create a "production" line with your ingredients... you can pump these out in no time and feed a crowd.

ElIngredients:  

• Rice rolls wraps (they are purchased as flat hard rice discs about 6 inches in size) 
  
• Tofu - block of firm tofu drained on paper towels
  
• Shredded cabbage, carrots or whatever veg you have
  
• Roasted Red Pepper or something else different and colorful
  
• Rice vermicelli 
  
• Basil, mint, cilantro or green onion - use any one of these or all - whatever floats your spring roll! 
  
  

Sauce:  Tahini mix with Thai chile sauce (sweet chile) ... to taste preference

Directions: 

• Cut Tofu into 1/4 thick long pieces
  
• Marinate the Tofu for 1 hour (or, if desperate, 20 minutes) in a mixture of 1/4 cup soy sauce with a dash of sesame oil, rice vinegar (or lemon juice), minced ginger and garlic (a good dash each) and a bit of honey powder or agave nectar to slightly sweeten.  
  
• Soak the rice vermicelli in warm-to-hot water with a cover for 10 minutes then drain (make sure it is soft)
  
• Cut your herb green Chiffonade style (look it up if you are not sure) - basically leaves atop one another, roll tightly and then slice thinly to create thin slivers of each.  Or, if lazy, use the entire leaf 
• Once tofu is ready, heat a skillet with some sesame oil until hot. 
  
• Add tofu along with its marinade to the pan and allow to brown on both main sides on med (flipping only once) - Handle delicately or you will end up with Tofu scramble. 
  
• Once tofu is cooked remove and set aside
  
• Add shredded veg to pan - saute until wilted and remove from pan - turn stove off
  
• Soak 1 Rice roll at a time in flat pie dish filled with hot water (but not too hot). Allow to soak until soft
  
• Lay limp rice roll out onto a flat, smooth, thin cotton dish towel... so that you spread it out as a flat round
  
• About 1 inch from the edge closest to you place tofu and a bit of shredded veg 
  
• Lip the edge closest to you over the tofu and veg and roll over tightly once
  
• Now add some of the rice vermicelli (not too much - don't want it bulky) and roll over once more
  
• Lastly, add a few leaves of herbal greens or your chopped greens (and red pepper) roll over once
  
• Next: fold the sides in on the roll and then finish rolling out until you reach the end.  Be sure to fold in the sides BEFORE you get to the end:))  
  
• Cut on the bias (diagonal) - wet your hands slightly if the rolls are totally sticking to your fingers. 
  
  
TA-DA - serve with sauce and have at it!  Enjoy. Eat with Love in your Heart!