What's for Dinner: Peanut Soup & Vietnamese Summer Rolls | V, GF

Vietnamese food is one of my favorite ethnic genres. I love how fresh and tangy it is, with just enough spice. I had a strong inkling for summer rolls this afternoon, so I decided to make 'em fresh.

To go with the summer rolls, my hubs made my Spicy Thai Peanut Soup from my cookbook. He did a dandy job, let me tell you.

I occupied the other side of the kitchen, julienning carrots and cucumbers, and slicing radishes.

And before you say it: Yes, I did slip up on my soy-free diet today. I wanted to use the last block of tofu and the last little bit of soy sauce in my fridge. Plus, how can you eat Vietnamese without tofu?!

These babies are gluten free and vegan, though. I'm working on it.

Vegan Summer Rolls | V, GF

Ingredients

1 block tofu, sliced into thin strips

2 medium carrots, peeled and julienned

1/2 cucumber, peeled and julienned

6 small radishes, thinly sliced

4 oz. cellophane noodles, prepared according to package instructions

Basil leaves

Cilantro

14 spring roll wrappers, softened according to package instructions

Step-by-Step

1. Place a few slices of tofu, some carrot sticks, cucumber sticks, radish slices, and cellophane noodles in a stack on a spring roll wrapper, just to the side of middle.
2. Place a couple of basil leaves and some cilantro sprigs on top of the stack.
3. Roll the summer rolls by folding each side, the folding the back and tightly rolling to the end of the wrapper. This tutorial has a great photographic step-by-step.

Peanut Sauce | V, GF

Ingredients

2 1/2 Tbs. peanut butter

2 Tbs. rice vinegar

2 1/2 Tbs. soy sauce

1 Tbs. lime juice

Sriracha to taste

Step-by-Step

1. Whisk together peanut butter, vinegar, soy sauce, and lime juice. Add sriracha to taste.