Even though we are already in September and it seems that the sky is cloudy, there are still days of sun and heat ahead of us. In summer, I try to make fresh meals and tend to eat more raw food because… Who wants to eat a hot stew in August? Fresh fruit, salads and gazpacho are delicious, but I always like to try new things.
One of my favorite recipes is the “fresh spring rolls”. I tasted them for the first time in Bali two years ago, and since then I’ve been experimenting and improving the recipe. Without a doubt, this is the dish that I ordered the most at Indonesia and the one I love experimenting with.
This recipe has two parts. The first one consists on marinating the tofu and the second part is the preparation of the rolls. The secret? The marinate and the sauce.
– 200 gr of tofu
– 6 tsp of soja sauce
– 2 tsp of coconut sugar
– 1 lemon juice
– Ginger grated
– 1 or 2 cloves of grated garlic
– A pinch of salt
Put all the ingredients in a closed glass bowl and let it macerate for a few days.
– Rice wafers
– 2 or 3 carrots
– Marinated tofu
– Kale (mixed with olive oil)
– Sprouted food (alfalfa, onion, whatever you prefer)
Pour some water into a bowl to moisten the wafer. Once it becomes soft, put in into another bowl and start filling it with the other ingredients, everything in the same direction. Fold the sides of the wafer to wrap up the fill inside it and then do the same with the longest side to obtain the roll shape.
– 150 gr of peanut butter
– Juice of 2 oranges
– 1 tsp of agave syrup
– Salt to taste
Mix all the ingredients in a blender until you obtain a homogenous mixture.
Written by Irene Alda