Love the Salad Rolls!

Jan's bento today has: fresh veggie-tofu salad rolls, carrots and broccoli, a few rounds of roasted golden yam with cheese stars in between them, spinach and lettuce lining the bento box, and skewers of fresh shrimp. Kitty holds spicy peanut sauce, and another little container of wasabi mayonnaise is included for the shrimp. In top of the furoshiki I added a clementine and a mini-Snickers bar.

When I first was learning to cook, I followed recipes slavishly. I was even one of those fools who would go out and buy the specific brand of baking soda recommended by the baking soda company who were presenting the recipe, in a magazine say. I was so literal!

Now I finally have the courage to change things around and sometimes it doesn't work, but it is much more fun. These salad rolls are a little wacky:



I used soba noodles instead of rice noodles, because soba is better for Jan's diabetes. I had no mung bean sprouts so that (actually my favorite ingredient!) is absent. I used a food processor to shred the veggies, which resulted in too finely chopped cabbage tending to fall out of the roll unless you exercise extreme care. I added radishes for color and spice. And I cut little tofu planks to lay along inside each roll. But they taste wonderful!! I tested them thoroughly last night. *-*