Spring(finally!)rolls

That's a dorky title, but I think springtime is coming here finally after a loooong hovering-around-zero-slushy-icy stage! And it does make for a corny pun to make springrolls... actually when I was in the asian store, found a new intriguing product... dried tofu.. or "Tow-Fu" as the package says haha Seasoned to be various meat-like flavors. Essentially like tofu-jerky, but still a bit juicier. I think it could make a great addition to springrolls, so want to try it out.Result...okay their "beef" flavored "Tow-Fu" was scent and flavor-wise equivalent to many dog treats I've smelled (or tasted!), but texture definitely good, and I ended up boiling off their flavor in some water, then re-sauteeing it in some garlic, basil and soysauce to get a good flavor on it.

Rice paper is fun stuff...
anyway I braised halfed-baby-corns, woodsear mushrooms (awesomest mushroom texture in the world) as some of the filling, but also rolled up the springrolls with sweet basil leaves, lots of beansprouts , the "tow-fu" and rice-noodles.
I'd ideally want to dip them into a spicy peanut sauce, but I was too lazy to make that so opened another bottle of Sweet chili sauce, not a bad second-best. I'll bust out the peanut sauce when I get a step-down voltage transformer so that I can use my beloved food processor again to grind the peanuts, garlic and chili together for a sauce...

I've got tons more to fill them with, so making up another big batch tonight, and I think I'll use some more pan-seared real tofu, and some fresh mint leaves, too.