Summer Rolls & Crispy Tofu
Sometimes I have to accept new food endeavors as work-in-progress. Almost there, but gets a “needs improvement” score. And that’s okay.
I’ve only made summer rolls one other time before, and that was in a very well-prepared, step-by-step lunch activity of sorts. Beyond thinking back to that experience, I just went with what was in my pantry and what I was craving for these summer rolls. That includes grilled shrimp, cucumber, cabbage, carrots, and rice noodles. For added flavor, I used sesame oil and a dash of hoisin.
“But I’m no expert on the rolling part of summer rolls, so I won’t even begin to list out the steps to a perfectly wrapped bundle.”
Overall, the taste and texture was there. Maybe an extra bit of flavor would be helpful for next time. But I’m no expert on the rolling part of summer rolls, so I won’t even begin to list out the steps to a perfectly wrapped bundle. That’s where I think I need to make the biggest improvement the next time I make these; I need a firmer, more tightly wrapped roll.
But as for the Crispy Baked Tofu? Major success there. Find the recipe on Cookie + Kate. I’ve never made tofu so crispy, crunchy, and flavorful. It was the perfect snack side dish and tasted great in my trio of sauces.
