Spring Rolls with Peanut Sauce

Simple and fresh. Takes a while to prep everything, but the payback is well worth it. I like to make a meal out of these alone, or they can be a salady side dish to something more substantial.

measurements are approximated, as I was very bad at keeping track of how much went into everything. The proportions are very fluid, especially for the peanut sauce and tempeh marinade, so keep tasting and stop when it's right for your palate.

Peanut Sauce
~1/2 cup peanut butter (I like unsalted, grind-yourself peanut butter)
~1/4 cup soy sauce or Ponzu
~1/4 cup rice vinegar
~2 tbs sesame oil
~1/4 cup sake or soju
juice of 1/2 lemon
2 green onions, chopped
1 tbs chili flakes
~1 tbs brown sugar

Mix it up. If it's too sweet, add more vinegar. If it's too tangy, add a little more sugar or peanut butter. I like it when it is just barely runny - it's easy to dip in, but not too thin.

Marinated Tempeh
1 square block of tempeh (~8oz?), sliced long and thin
~1/4 cup soy sauce or Ponzu
~1/4 cup rice vinegar
2 tbs oyster sauce *or* ~1 tbs brown sugar

Marinate as long as you can, then fry until the marinade is evaporated and cooked onto the tempeh.

Spring Rolls
about 20 rice paper wrappers (they keep well if there are leftovers)
~2 cups thin rice noodles or bean noodles, cooked or soaked
1 bunch cilantro, washed and de-stemmed
Marinated Tempeh (above)
2 carrots, shredded
1 or 2 cucumbers, sliced in half lengthwise and sliced thin
~1 cup sunflower or pea sprouts
~2 cups lettuce or salad mix, chopped
2 or 3 avocados, halved and sliced thin
optional: 1/3 lb prawns, steamed, shelled and sliced in half lengthwise

The formula is simple: soak a wrapper in warm water until it is soft enough to work with. Oversoaking will make it too delicate, so it might take a few tries to get the feel for it. Then, lay the wrapper on a plate and start adding small amounts of your toppings, like a tiny burrito. Begin by using less of everything that you think it needs, since small rolls are easier to wrap (and eat) than big ones. Start with a little noodles, some cilantro, a few strips of tempeh, some cucumber, shredded carrot and some sprouts. Try mixing and matching: shrimp rolls with avocado, tempeh rolls with cucumber, etc. I like it when each roll is a surprise. The fillings are entirely subjective to your tastes, so add to the list above and change things. Try mint instead of cilantro, try marinated tofu instead of tempeh, use arugula instead of pea sprouts - get creative. Making these is as much fun as eating them when you get into it!

As for the wrapping: some have a natural talent for wrapping presents, cheese in paper, burritos, spring rolls - and some don't. Be patient, don't go too fast, and aim for a tightly-wrapped result. If the wrapping is too loose, the filling will spill out as soon as you bite into it. On the flip side, pulling too tightly will tear the wrapper. Trial, error, and success!

Serve with the peanut sauce.

I made these rolls twice in three days because:
a) the peanut sauce is so damn good, and
b) they are a fresh, bright, healthy and filling way to brighten up a winter menu!
c) they are the perfect collaborative social dinner activity
d) the peanut sauce, again.