Recipe #4 - Indonesian Salad Rolls with Peanut-Coconut Sauce

Asian-themed salad rolls are highly adaptable, so feel free to be creative with filling ingredients.

Makes 4 servings.

1/4 lb. fresh asparagus
2 medium carrots, peeled
3 fingerling potatoes
1/4 lb. bean sprouts
1/2 lb. firm tofu, drained, patted dry and cut into matchstick pieces
2 cups peanut oil
2 cups mesclun salad greens, coarsely shredded

8 spring roll wrappers

2 tsp. crushed red pepper
4 cloves garlic, sliced
3 shallots, peeled and sliced
1 cup peanut butter
1 cup lite coconut milk
3 Tbsp. brown sugar
2 Tbsp. soy sauce
1/4 cup fresh lime juice

Bring a pan of salted water to a boil. Add the carrots and potatoes and cook for five minutes. Add the asparagus and cook for two minutes. Add the bean sprouts and cook for one minute. Drain all vegetables and rinse with cold water to cool.

Heat peanut oil in a saucepan until almost smoking. Carefully add the tofu matchsticks and fry until golden and crispy, about five minutes. Remove with a strainer and allow to sit on paper towels.

In a food processor, add red pepper, shallots, garlic, peanut butter, coconut milk, brown sugar, soy sauce and lime juice. Pulse until it forms a smooth sauce.

Cut the asparagus, potatoes and carrots into matchstick pieces.

Fill a large, wide bowl with warm water. One at a time, put a spring roll wrapper into the water and let sit until it becomes soft and pliable (less than a minute). Take two pliable wrappers and put on a cutting board or other flat surface. Add the shredded greens on one half, then top with a little asparagus, potato, carrot, tofu and bean sprouts. Roll tightly, burrito-style, and plate it seam side down.

Serve salad rolls with small individual bowls of coconut peanut sauce for dipping.