I’ve blogged about rolls a lot like these before, but it was back when ten people read my blog (and most of them were in my family). These are an updated vegan version, without the noodles inside because I think they’re a lot better (not to mention easier to roll up) this way. The marinated tempeh provides a nice textural contrast to the vegetables in addition to some protein. I think the marinade would also work really well for chicken, if you’d rather put that in yours.

These are perfect for hot summer days because of how little cooking is involved, and they’re superbly light and refreshing. I love dipping them in either sweet chili sauce (look at Asian grocery stores) or hoisin sauce with some chopped peanuts stirred in. If you’re not going to eat them right away, through a damp tea towel over them so the wrappers don’t dry out.

Recipe:
(marinade adapted from Haiku Tofu)

1 package tempeh
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 chopped fresh Thai chili
2 cloves garlic, chopped
juice of 1 lime
1 tbsp vegetable oil

8-10 rice paper spring roll wrappers
1 small bunch green leaf or butter lettuce
1 cup fresh cilantro
1/2 cup fresh mint
2 carrots, julienned
1/2 cucumber, peeled and seeded, julienned

Sweet chili sauce or hoisin sauce with chopped peanuts, for dipping

To make the tempeh, combine the soy sauce, rice vinegar, lime juice, chili, and garlic in a medium saucepan. Cut the tempeh into thin strips and add to the soy sauce mixture. Add enough water to just cover, and bring to a boil. Cook for about 12 mintues, or until all the liquid has been absorbed, watching carefully so you don’t scorch the bottom of the pan.

Heat the oil in a wide skillet and add the tempeh in a single layer. Cook, flipping once, until golden on both sides. Remove from heat.

To assemble: Have all filling ingredients ready, and fill a shallow pan with warm water.

Submerge the rice paper in warm water until pliable, about 30 seconds. Shake off excess water, then place on a clean cutting board. Pile a little lettuce, cilantro, mint, carrots, cucumber, and tempeh in the center, fold in the sides, and roll up burrito-style. Slice in half and transfer to a plate.

Repeat with remaining wrappers and filling, and serve with dipping sauce.

This year concluded my decade-plus run of not touching Asian pears. It’s not like there is anything particularly wrong with them, but on my exceedingly scientific hierarchy of fruits I wish to consume, they don’t rank terribly highly.

When my grandparents moved into their new house (well, new about 14 years ago), they happened to have an Asian pear tree in the backyard. After tasting one of the crunchy, juicy, delicately flavored fruits for the first time, I hoped this tree would mean and endless supply of fruit for a few solid months. And that’s exactly what it meant. That tree produced pounds and pounds of Asian pears – more than we could possibly eat. By the end of the season, most members of my family decided they never needed to eat another Asian pear again, and thus my unplanned abstinence from Asian pears began.

Lately the produce trucks (with which I have a love-hate relationship – I LOVE that they bring cheap, fresh produce to my street but I HATE that they blast a recorded spiel about they’re selling at 7:00 AM) have been full of Asian pears roughly the size of my head. They’re sweet and crisp and divine, and Mike is head over heels for them. So we buy them by the bag and keep a steady supply in the fridge.

While it’s rare that they aren’t devoured within hours of purchase, the other day, one wayward pear remained on a shelf. I pulled some lettuce out of the crisper, toasted some walnuts, and whisked together a honey balsamic vinaigrette. The acid in the vinegar played well off the sweet pear, and are toasted nuts ever a bad choice in a salad? (Okay, yes, but it’s rare). I think Asian pears may now be moving up in the ranks of my favorite fruits.

Recipe
Lettuce
Asian pear, thinly sliced
Walnuts

Dressing:
1 part balsamic vinegar
1 part honey
1 part olive oil

Toast the walnuts in a dry skillet, shaking occasionally, until fragrant.
Wash and dry the lettuce, and tear into bite sized pieces. Place in a large bowl.
Whisk together the dressing ingredients, add as much as desired to the lettuce, and toss well.
Place the lettuce on individual plates, then top with a few slices of pear and a sprinkling of walnuts.

The other day my neighbor made a fantastic salad that I loved so much I decided to make it my mission to improve my salad-making skills.  I turned to my cookbooks for a recipe and some inspiration, and I found this gem in an Indian cookbook.

Cucumber is always refreshing, and with peanuts and coconut added into the mix, the result is a crunchy and satisfying salad.  The dressing is outrageously simple and marries two of my favorite flavors, lemon and cumin.

(adapted from Bombay Cafe by Neela Paniz)
1 English cucumber, seeded and diced
1/3 cup unsalted peanuts, chopped
3 tbsp unsweetened shredded coconut (or fresh grated coconut if you have it)
1 serrano chile, seeds and stem removed, finely chopped
1/4 cup chopped cilantro
1 tbsp lemon juice
1 tsp cumin
1 tsp sugar
1/2 tsp salt
about 6 leaves romaine lettuce, washed and torn into bite-sized pieces

In a small bowl, stir together the lemon juice, cumin, sugar, and salt.
In a large bowl, combine the cucumber, serrano, cilantro, and coconut.
Pour in the lemon juice mixture and toss well.  Set aside 15 minutes at room temperature.
Add the peanuts and lettuce and toss until the dressing is evenly distributed.