These can really be done with whatever you like, but here's what you're looking at in the photos as the filling:
- 7 ounces of Rice Stick noodles (cook, drain, and then rinse with cold water and drain again. Toss with a little bit of sesame oil and soy sauce to ensure they don't clump up).
- Smokey Miso Tofu made with Vegan Yum Yum's recipe and one block of pressed Mori Nu. I used silken for this because I knew the raw vegetables would give it plenty of crunch, so I don't mind the silken here.
- Julienned strips of radishes, carrots, sweet peppers, Napa cabbage, cucumber (leave out the seeds, just the firm white parts), and green onions cut on the bias. I also threw in some mung bean sprouts I had hanging out in the fridge (I'm sprouting regularly these days). The vegetables were dressed with lime juice and a bit of garlic chili paste.
- Other necessities: Fresh basil leaves, cilantro (if you don't hate it), and mint leaves. I chopped the mint finely and mixed it with the vegetables as part of the dressing.
- Rice papers for rolling.
I got about 16 rolls out of a mixing bowl of vegetables and the noodles. I wound up with a ziplock bag of vegetables left over, which went in our black-eyed pea falafel wraps last night for dinner (based on Crescent Dragonwagon's New South Falafel from The Passionate Vegetarian).
These are great with a peanut sauce, or with a dipping sauce of soy sauce, rice vinegar and chili paste. I had leftover miso marinade, and we loved it so much that I made a jar to keep in the refrigerator for using with the leftovers. These will keep in the fridge for a couple of days, but note that the rice paper will start to disintegrate a bit. We had these for dinner on Saturday, luck on Sunday, and polished off the last ones yesterday as a snack.
You can, of course, put shrimp in these, as well as grilled vegetables or whatever else you want or happen to have around. I have skipped the noodles before and used only vegetables, as well. I'm sure that substituting some marinated, grilled, thinly sliced portobello strips would sub in well for Thai beef salad. (Yes, I'll do that in my next summer roll post).