With this recipe I would like to take part to the contest piatti unici, from the blog Burro e Miele.
This is the first contest that Eleonora of Burro e Miele hosts, and I really wanted to take part, although my
idea of a 'piatto unico' tends to be different from the traditional Italian types. This is Vegan, gluten free, fat free, light, and yet fully balanced and filling (or at least, it is for me :-)). Best consumed with beer, or with a glass of chilled Cracroft Chase Pinot Gris (please scroll to the end of this post for another Christchurch earthquake update).
Vegan Thai Salad Rolls
On Saturday I went to the Oratia Farmers Market and bought some smoked salt and garlic. The smoked salt is really nice and mixed with a few spices and herbs, so I thought of using it to marinate some organic tofu to put inside my Thai salad rolls.
I cut the tofu into thin strips and then I sprinkled the salt on. After 30 minutes I turned the tofu slices over and sprinkled the smoked salt on the other side too. After other 30 minutes I lightly fried the tofu slices with rice bran oil. I put it on some kitchen paper to remove the excess oil, and set aside.
I used Thai rice paper wrap, which are gluten free. You need to soak the rice papers for a few minutes in warm water (five at the time) and then place them flat on a dried tea towel.
For the filling I also used some Thai chillies in brine, but not in all of the rolls, for others I used leaves of Vietnamese mint, but you can also use Thai basil and Thai mint. Then I used thin slices of carrots, chives, bean sprouts, and of course the tofu (each slice broken into two pieces for easy rolling).
You can also use shredded lettuce, and any other vegetable cut into Julienne strips.
Place the tofu and vegetable on the rice paper. Keep the decorative leaves/chillies a little to one side so that when you roll up your rolls they will be more visible.
Roll the rice paper, folding the sides in as you go, to seal the roll. The wet rice paper is sticky so it will seal well!
Herbs and chillies makes nice decorative motifs, and they are edible too. Make the most of them!
Place your rolls on serving plates, 5 or 6 per child (don't overdo it with the chillies for young kids)
and 7 or 8 per adult.
To serve I used three sauces: soy sauce, Thai sweet chilli sauce, and miso sauce (just a little miso paste diluted with hot water). Each sauce makes the rolls taste quite different!
My little boy loves Thai sweet chilli sauce, so he just had his own little dipping dish. Eat with fingers!
Photos and Recipes by Alessandra Zecchini ©
And now some news from my friends Wilma and Alessandro from, Cracroft Chase in Christchurch (if you remember I have written about them here). They are safe, but their house had some damage, they are sleeping in a big tent (with beds and chairs) and cooking on the BBQ, but they are in great spirit (I really admire them), working to clean up and start anew.