Wednesday, May 4, 2011

Vietnamese-style summer rolls with apricot-sesame sauce

Add fresh herbs to the rolls if you have any.  We just had what I hope will be our last snow of the year here and fresh herbs are only a fond memory.  This sauce is also tasty on steamed vegetables.

6 dried apricots, minced
3 prunes, minced
3/4 c boiling water
1 T almond butter
1 t coconut aminos
1 T rice vinegar
1 t toasted sesame oil
Pour boiling water over the dried fruit and allow to soak for about 10 minutes.  Pour into the blender and puree.  Pour into serving bowl and stir in remaining ingredients. Refrigerate for at least 2 hours before using to allow flavors to blend.

Rice wrappers, or use Romaine leaves
Chicken if desired - I used poached chicken, then cut it into small pieces and seasoned with coconut aminos
Julienned vegetables as available - I used radish, cucumber, carrot, lettuce, spinach, red bell pepper, and green onion
Bean thread noodles if desired - 1 bunch is enough for about 8 rolls

Pour boiling water over bean thread noodles and allow to soak for about 10 minutes.  Soak one rice wrapper for about 10 seconds in hot water, or until pliable and smooth.  Smooth out on a place, fill like a burrito, and roll up the sides.  Put on serving plate and repeat.  Plan for 2 rolls per serving with medium-sized rice wrappers.

If you're not soy-free, you can use tamari instead of coconut aminos, and baked tofu in place of chicken.

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