Tofu Kale Summer Rolls with Tahini Lemon Dipping Sauce

Looks a bit familiar, doesn't it? I was inspired by two amazing dishes that I consumed recently:

1. Tahini Kale Macro Bowl (healthy and hearty)
2. Fresh Spring Rolls (with proscuitto, melon and squid) from our Valentine's Day meal (fun)

I loved the convenience of the spring rolls with all of the yummy goodness wrapped up in a light rice paper blanket. You can make nearly any salad or "bowl" of ingredients into a healthy and portable wrap - the options are limitless. Typically these fresh spring rolls (or sometimes called "summer rolls") are filled with Asian-inspired flavors - think rice noodles, cilantro, jalapeno, pickled vegetables, a protein with a variety of dipping sauces - most prominently - peanut sauce.

What I love about exposure to ethnic cuisines is that it offers new ideas for adaptation into our everyday flavors. For me, today - it was a return to the macro bowl flavors, with a few additions to "spice it up" a bit.

This is not meant to be a recipe but rather an inspiration. Just think of taking some of your favorite healthy ingredients and rolling them into one blissful treat - allowing you to get a taste of each ingredient in one single bite. The opportunities are endless - imagine a Greek Salad Summer Roll with lettuce, tomato, cucumber, feta and olives - add in some shrimp and you have a full meal in a convenient wrap. I've also seen similar inspirations where you use a blanched collard green leaf as the "rolling paper." That too is delicious and will likely appear on my menu in the not to distant future as it is another fabulous vessel for ingredients. Given my gluten-free tendency, I prefer to stray away from a burrito - typically rolled with a flour tortilla. Not only did I find those less enjoyable but they are also filling in itself with the tortilla being deceptively heavy. Instead, use rice paper if you have delicate fillings, or go with a blanched collard green leaf that can stand up to a bit more heft.

Tip: If you are using rice paper, you may want to double up sheets to ensure a sturdy blanket for your ingredients. Otherwise, you may find yourself with a fork and knife, getting at every last piece that has dropped on your plate due to an unsturdy wrapper.

How about that for a lunchtime inspiration!



Tofu Kale Summer Rolls with Tahini Lemon Dipping Sauce

Rolls:

• Rice paper sheets, soaked in warm water until soft throughout
• Baked tofu strips (pressed tofu cut into ~1/2-in. thick x 2-in long and 1-in wide strips, seasoned with salt and pepper and rubbed with olive or coconut oil - baked at 400 for 40 minutes, flipping halfway through)
• Roasted Portobello strips (cleaned and scraped portobello - ideally marinated but at least rubbed with olive oil and seasoned with salt and pepper - baked at 400 for 20 minutes)
• Asparagus (blanched and trimmed to approximately 3-4 inches)
• Steamed kale (cleaned, rib removed, cut into strips and steamed for 5 minutes in salted water)
• Avocado (cut into slices and seasoned with salt)
• Cucumber (cut into 3-4 inch strips and, ideally, marinated in a vinegar/sugar/sriracha mixture)
• Micro kale sprouts

Lay the rice paper sheet (or sheets, two is recommended) on a flat surface. Place a layer of steamed kale in the center of the rice paper - about 3 inches by 1.5 inches for a decent size roll. Layer remaining ingredients on top of the kale, keeping the ingredients within the boundary set by the bottom kale layer. Be sure not to pack too much in there as the roll will not roll into a compact vessel if overfilled. Once the ingredients are in place, take one of the long edges (aligned with the long edge of the kale/ingredient stack) and lift it above the filling - hugging the filling to create a top layer for your roll. Now, like a burrito, tuck in the two shorter sides, folding those in tight. Now, carefully, take the rolled ingredients in your hands (use two) and roll away from you toward the remaining edge of the rice paper. You should have a tight roll at the end - otherwise everything will fall apart.

Tahini Lemon Dipping Sauce:

• 2 Tbsp. Tahini
• Juice of 1/2 lemon
• 1 garlic clove, minced
• pinch of salt and pepper
• 1/4 tsp soy sauce
• 1.5 Tbsp water

Shake all ingredients in a jar with a tight fitting lid. The sauce should be relatively thick so you can have a dipping sauce for your rolls.

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and by all means - play around with your ingredients and add the flavors that speak to you!