Summer Rolls with Spicy Pineapple Sauce
"Dinner's in 30!" series - episode 19
10 sheets rice paper
1 can pineapple in juice
1/2-1 tbsp sambal
1/2 tbsp rice wine vinegar
1/2 tbsp soy sauce
1 tsp sesame oil
2 tbsp cornstarch
1 red pepper
1/4 head red cabbage
2 large carrots
4 - 5 baby cucumbers
1 bunch green onions
Mint or basil or cilantro
Other options: avocado, beets, radish, lettuce
1 block smoked tofu
Spicy Pineapple Sauce
1 can pineapple with the juice
1/2 - 1 tbsp sambal
1/2 tbsp rice wine vinegar
1/2 tbsp soy sauce
1 tsp sesame oil
2 tbsp cornstarch
Pre Recipe Prep
Start the pineapple sauce
To a blender, add canned pineapple with all the juice, 1 tbsp sambal, 1/2 tbsp rice wine vinegar, 1/2 tbsp soy sauce. Blend until smooth. Add to a frying pan over medium heat with 1 tsp sesame oil. Cook until simmering - about 10 minutes.
Mix 2 tbsp cornstarch with 2 tbsp water and mix well. Add to cooking sauce, whisking the sauce rapidly and cook for 1 minute until thickened.
Set aside - can be served warm or cold.
Make your rolls
Prep all your veggies and tofu into thin slices.
Fill a deep plate or baking dish with water. One at a time, dip the entire rice paper in water briefly and lay flat on a board or plate to roll. Add ingredients, starting with what you want to see on the outside of the roll first (whatever looks prettiest to you). Add all fillings and roll like a burrito.
Serve with the pineapple sauce.
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