First Day of Spring Rolls with Root Noodles and Miso
Team: The Wolf Pack
Host School: Albany Community School
Age Group: Middle School
Ingredients
Spring Rolls
12 spring roll wrappers
14 oz. tofu*
20 sprigs of cilantro
3T black sesame seeds
½ c very finely chopped cabbage*
¼ c grated beet*
1 c shredded orange carrot*
1 c radish sprouts*
6 oz. rice vermicelli
Miso-Tahini Sauce for Tofu and Garnish
1 c tahini
1/4 c miso*
½ c rice vinegar
4 T grated ginger
¼ c maple syrup*
¼ c tamari
2T sesame oil
3T- ¼ c water
Root Noodles
4 cups yellow carrots peeled into ribbons*
2 cups medium celeriac, quartered peeled into ribbons*
1 cup parsnip, quartered and peeled into ribbons*
1 cup daikon, quartered and peeled into ribbons*
¼ c miso* and 4T water
Preparation Instructions
Combine ingredients for miso-tahini sauce.
For the tofu: Crumble tofu and sautee in oil until golden at the edges. Add 1 cup miso-tahini sauce and set aside.
For the vermicelli: Boil water, pour over rice vermicelli, let rest until tender (about 10 minutes). Strain water back into the original pot to reuse for root noodles.
Soak spring rool wrappers in lukewarm water for until soft. Add cilantro sprigs, sesame seeds, raw vegetables, tofu mixture, radish sprouts, and vermicelli. Fold the sides of the wrapper in, then roll to close. Cut on the bias.
Root noodles: Using a vegetable peeler, peel the outer skin off roots, and cut the ends off if necessary. Cut roots into quarters. Working from the squared edges, begin peeling the roots into strips or “noodles”. Blanch root noodles for 7-10 seconds, strain.
For the miso sauce: Combine 1T miso with 2T water and toss with root noodles.
To plate: Make a small pool of miso-tahini sauce near the middle of the plate. On one edge, make a nest of root noodles. Place spring rolls on top of the root noodles. Garnish with radish sprouts. Serve.