Spring into Action!

Today’s recipe is in honor of the changing season. Winter was not as bad as some of the ones Chicago has experienced (i.e. Snow-pocalypse 2010) but now that it’s over we hardly miss it! Time to break out the light jackets and peel off all those heavy layers. Spring may not be officially here (March 20, 2012!!) but it sure feels like it. Try this awesome recipe!

Vietnamese Spring Rolls

Ingredients:

· 2 ounces rice vermicelli

· 8 rice wrappers (8.5 inch diameter)

· 4 oz. chopped tofu

· 1 1/3 tablespoons chopped eSutras Organics Tulsi Basil

· 3 tablespoons chopped eSutras Organics Spearmint Leaves

· 3 tablespoons chopped fresh cilantro

· 2 leaves lettuce, chopped

· 4 teaspoons fish sauce

· 1/4 cup water

· 2 tablespoons fresh lime juice

· 2 tablespoons of eSutras Organics Garlic granules

· 2 tablespoons eSutras Organics Organic Raw Cane Juice Sugar

· 1/2 teaspoon garlic chili sauce

· 3 tablespoons hoisin sauce

· 1 teaspoon finely chopped peanuts

· ½ teaspoon eSutras Organics

Directions

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place a few pieces of tofu, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, and then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Sprinkle eSutras Organics Curry Chili Salt on top and serve!

Bon Appétit

Teri Ridley, eSutras Organics

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