With the warmth of summer enveloping us like a wool blanket, there are many days that the thought of turning on an oven makes me shudder. These are the days we turn to take out, picnic lunches and especially those creations I’ve made that scream fresh and cool…these summer rolls are exactly that.
Creating these were really fun because I had the help of my 3 year old son. After I had washed and chopped all the filling ingredients, he loved helping me put them together and watching me roll them up. Being able to create his own rolls, gave him some control over what he was eating, which is a big deal for toddlers. Let’s just say, he ate more than his fair share, win win for mom! Although the rice paper gets a little tricky to roll up, you get better with practice. Once I folded in the sides, my son was even able to help me roll it up. Having a variety of dipping sauces also makes this meal more exciting for everyone in the family because it gives choice and variety, and this keeps them coming back for more! Even a simple Tamari/Soy/Bragg Liquid Aminos dip would work if you are pinched for time. Whatever it takes, get some of these babies rolled up and enjoy the freedom from the oven and stove top for at least a day!
note: You can add or sub any veggies you like in your rolls. The tofu is optional, omit for soy free version. You may have left over tofu is using since it comes in a large block.
Wash and cut veggies into thin strips. Rinse kelp noodles in warm water. Press tofu, either with a tofu press or with paper towels using your palms, to get out excess moisture. If using prebaked tofu in a package you won’t need to do this.
Prepare Miso Sauce and Tangy Peanut sauce according to directions for each.
1. Soak a piece of rice paper in warm water for 5 seconds, then place on flat surface.
2. Put a few pieces of each ingredient in center of rice paper. Don’t overfill.
3. Fold sides inward over filling, then fold top down over filling and roll tight.
Rice paper tends to stick easily so don’t worry about it being perfect while you fold, as you roll it will stick and come out ok. Dip in sauces and enjoy!
I’ve been wanting to put together this recipe for a while now, but I kept pushing it aside and dealing with all the other recipe ideas that spring into my head at all hours of the day. I swear when it comes to cooking, I am the anti to my normal type A. I jump from idea to idea, without any clear path in mind, driving myself crazy, but the need to try all these creations must be done or my brain won’t rest. The good news is that a lot of my test trials result in something delicious to share with all of you! It almost feels freeing to be able to ditch my normal organized personality and transform into the Swedish Chef from the Muppet Show (Remember him? Loved him!).
So finally, here I am getting this amazing sandwich on the blog. This will rock the socks off meatless Mondays! My whole family devoured it, even the little one who we usually expect to throw his dinner on the floor and proclaim the normal nightly starvation diet. Hallelujah, a meal we all will eat! This is going to be making it’s rounds quite often around here.
The greatest thing is that you can make all the beanballs and freeze for later use, it only calls for half in the recipe. You can also make the sauce and freeze that too, but to make it really easy you can simply use your favorite jarred red sauce. All you have to do the day of, is bake the bean balls (which can be done at any time) and sauté the kale. Easy! Another idea for a kid version, is to cut the beanballs in half and make a panini out of it. You’ve got to love an easy meal that even the little ones will eat! Serve this up with my Eggplant Fries and you’ve get a veggie filled awesome meal.
note: You can make the full Kale & Lentil Balls recipe to make more sandwiches or freeze the rest of the balls for later, they freeze great. You can use any marinara sauce you like, but homemade is always delicious. You can also sub another green for kale, such as spinach or chard.
Make Kale & Lentil Balls. Make Classic Red Red Sauce or Crockpot Red Sauce.
Wash and chop kale. Saute kale in a pan using oil or veggie broth until wilted. Add red sauce and cook until warmed throughout.
Assemble sandwiches by toasting buns and placing 3 beanballs in each bun. Top with red sauce/kale mixture.
Serve with a side of Oven Baked Eggplant Fries.