Spring Rolls.....

I wish I was talking about the weather but I'm either 6 months early or 6 months late.... Still being on my Asian kick, I took on spring rolls and I'm trying to master the art and the flavor.

Rice paper
Cucumber, seeded, julienned
Carrots, julienned
Extra firm tofu, julienned
Cilantro, chopped
Scrambled eggs, chopped
Green Onions, sliced
Thin Rice Noodles, cooked

Deep the rice paper in warm water for 30 second until very soft. Gently place on paper towel. On lower side, place the noodles, top with tofu, carrots, cucumber, sprinkle with cilantro, onions and eggs - do not overfill or rice paper will rip. Tightly roll lower sides on top, fold both side in and roll top side over. Place on plate and refrigerate until served.

Peanut Sauce:
1/2 cup peanut butter
1/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp fish sauce
water to obtain desired consistency.

Warm sauce to blend flavor. Serve cool/cold with chopped peanuts and green onions on top.

I made this Saturday night and enjoyed them so much that I made more for lunch today. This time, I substituted fresh shrimps for the eggs and I'll deep in hoisin sauce.