Summer Rolls

'Thai Spring rolls' as these are popularly known, make the perfect snack/appetizer for these hot sultry days when I definitely do not want to be sweating near the stove, but still want to eat something home cooked and healthy in an attempt to compensate for all the gelatos and ice creams that I devoured with the heat as an excuse. Actually I end up eating a bunch of these as dinner rather as appetizers......makes you wonder where the healthy part went, huh?!! Well, I do try atleast in thought!
I found them quick and easy to make once I got the hang of how to roll the wrappers without damaging them. The trick is not to overheat the water; the water should be at the temperature where you can comfortably work with your hands in. Also not soaking the rice wrap for too long helps. Although the instructions on the package usually says a minute, I find them ready in less than 30 seconds.
If you are not familiar with how to roll these wraps, you can find a photo tutorial that may be helpful. This how I make it:



Ingredients:
Rice wraps (available in the ethnic food section in most grocery stores)
Tofu - cut into 2 inch rectangular pieces, baked at 350 C till edges are brown, approximately 20 - 30 ins
Spring onions - chopped
Lettuce (long shreds)
Carrots (thinly sliced)
Basil and cilantro ( a handful, finely chopped)
Optional: ground peanuts, thin noodles

Make the rice wrappers as per instructions on the packet or in the photo tutorial. Fold with a handful of the above ingredients. I usually season the filling with some soya sauce and chilli flakes before wrapping.

Peanut sauce:
Grated peanuts/peanut butter
Soya sauce
Chilli flakes
One crushed garlic
Tiny bit of vinegar
Sugar

Whisk the above ingredients in a bowl. Adjust to your taste by playing with the proportions of soya sauce, chili flakes and sugar.