Deconstructed Spring Roll
What you’ll need:
rice noodles (the typical serving size or a little more if you’re hungry)
peanut butter (1/4 cup; make sure it just contains peanuts, nothing else)
rice vinegar (2 tbsp)
sesame oil (1 tbsp)
limes (2-3)
honey (1 tsp)
red pepper flakes (1 tsp)
garlic powder (1 tsp)
extra firm tofu (you could sub with shrimp if you prefer, already cooked is easier but just make sure they’re deveined)
either liquid aminos, soy sauce or tamari if gluten free
herbs! I like adding any of the following:
cilantro, basil, mint
optional veggies:
cucumbers
broccoli
green onion
red onion
avocado
bell pepper
jalapeño
pineapple (yes, a fruit not a veg but still a fun option)
What to do:
For frozen shrimp:
Fill a pot with water, add some salt, a squeeze of lime juice and bring to a boil.
Once boiling, remove from heat.
Once it stops boiling toss however many shrimp you’d like in the pot and cook for about 5 minutes (until opaque and pink).
Drain the shrimp and if you prefer it be cold- either run cold water over it, transfer to an ice bath (I know this can be annoying to do though) or just put in the fridge until ready
For tofu:
Slice into cubes
Cook on the stovetop with about a tbsp of sesame oil and another tbsp or two of liquid aminos
Let the tofu sit for a few minutes without moving it to get it crispy, then turn to the other side and do the same until it’s done
Boil a pot of water and cook the noodles according to the directions then drain and run noodles under cold water
Steam broccoli (this is optional, you may prefer it raw)
Chop the onions and the herbs
Thinly slice cucumbers, bell peppers, jalapeño
Cut the pineapple into cubes
Cut about 1/4 an avocado and slice it
Once all ingredients are prepared, set the bowl with the noodles, then add all ingredients in.
For peanut sauce: add 1/4 cup peanut butter, 2 tbsp of rice vinegar, 2 tbsp of water, 3 tbsp of liquid aminos (or soy sauce), 1 tsp of honey to a small bowl and whisk. Add more water or some lime juice if needed for ideal consistency.