Brutally just beautiful.

Fresh spring rolls!

Spring rolls are so simple to make and so tasty. They’re great appetizers for any meal. First marinate some tofu. Cut into long rectangle strips, how much depends on how many spring rolls you plan to make, one piece of tofu per roll works well. Place in a bowl with 3 TBS tamari, 1 TBS sesame oil, dash of rice wine vinegar, tsp or two of chili paste, squeeze of agave nectar, a few cloves of chopped garlic and about a TBS of grated ginger. If you have time you can put it in the fridge for a couple hours, but I usually just let it sit for about ten minutes then throw them in a hot pan. Save the extra marinade and use it for dipping sauce. Spring rolls are also great with peanut sauce. Let the tofu cook on all four sides until browned.

Choose whatever other fillings sound good to you! Rice noodles, sprouts, basil, mint, shredded carrots, thinly sliced bell peppers, lettuce or whatever else you like in fresh spring rolls. I use this rice paper. Soak one paper at a time in hot water til it becomes pliable. Place one piece of tofu, some sprouts, whole basil leaves, carrots, noodles, whatever else you’re using slightly to the left of the center, wrap up the bottom then tuck the fillings under the left side of the paper and wrap like a burrito. If you’re confused about the wrapping just google it. There are videos online that demonstrate.

Enjoy!