Do not reserve these for Meatless Monday only.
You’ll be missing out all the other days of the week.
Gingergrass, one of our favorite Silver Lake restaurants, makes a Bo Bia spring roll in which coconut adds sweetness to a rich and savory cooked egg and vegetable combo. It’s a delicious roll, but the coconut is what floors me. So simple and so unexpected. I tried it last week in a raw roll, where the chewy decadence of sweet coconut makes the crisp vegetables and herbs taste even fresher.
Extra-firm Japanese-style tofu was my starting point, but you can go straight veg if you prefer. Then, a few piece of cucumber, bell and jalapeno peppers all cut into matchsticks. I balanced them on the damp rice paper, centered in the quadrant closest to me. Then I topped my little pile of joy with sweetened coconut and fresh mint leaves. Go bold with the mint; you want some in every bite.
Here’s the first roll, where you cocoon the filling into a little torpedo, using your fingers to gently pinch and even out the roll.
Then you fold in both sides of your little see-through burrito and continue rolling, tightening with each step until you seal the end.
Use a sharp knife for a diagonal cut.
How crunchy and fresh do those veggies look? Add a spicy peanut dipping sauce and let me know how you like it.