I love summer rolls. I love the thought that you can roll up one season and eat it.
Summer roll usually stands for a fresh rice paper roll, filled with salad, veggie sticks, cold rice noodles, some tofu or prawns, fresh mint and cilantro plus maybe some salty peanut crush. And when you dip it in a chili/peanut/soy sauce and bite – you really have the summer in your mouth.
Here’s another kind of a summer roll. The kind of you can easily prepare at home and finish it in a picnic. Or a camp.
So yes, I spotted the recipe from bon appétit under a title camp lunch. Oh my.
I once went to a girl scouts summer camp. Hated every moment. At first there was a long hike (that nobody had warned me), later we ate some weird roots that were found from the area (at that time foraging wasn’t trendy, Noma and eating moss was still far away) and when the night came, there were not enough tents or wickets so I need to sleep under the sky. All this was a bit too much for a 10 years-old-me.
Then there was a family day. Family members were invited to meet us in the area we had made our camp, in the middle of the woods. They came, we ate some roots, the happy camp leaders made us sing a song and play something. I went to get my backpack without saying a word to anybody. Then I sat in my mother’s car and told that I was going home with them.
That was the last time I took part on a girl scout activities.
Tofu Sommer Rolls
200g firm tofu
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 teaspoon toasted sesame oil
1 head of lettuce (romaine hearts)
1 carrot, julienned
half a cucumber, sliced into half moon
sweet chili sauce
Preheat oven to 220º. Place tofu on cutting board on top of few folded paper towels. Top tofu with 2 more layers of paper towels and place a heavy skillet on top. Let drain 15 minutes. Remove paper towels and slice tofu into sticks. Toss tofu with soy sauce and vegetable oil on baking sheet; season with salt. Roast tofu, tossing once, until golden brown, 20–25 minutes. My East-German gas owen did the trick already in 15 minutes. Drizzle with sesame oil and chill.
Serve tofu with lettuce, carrots, cucumbers, lime wedges, mint and chili sauce.
Tofu can be roasted 2 days ahead. But I’m telling you, once you try one, you CANNOT stop eating these sticks. I used to think tofu was the most boring thing on this planet. Thanks to this recipe, not anymore.
Recipe: bon appétit