Thursday, September 6, 2012

In which I buffalo.


Sometimes at night when I can't sleep, I think about rice paper wrappers and stuff that might go in 'em.  Over the last many months, I've been specifically pining over the notion of buffalo style salad rolls with all the fixin's including celery, carrots, noodles, herbs and greenery all wrapped tight and dunked into a nice cool ranch dressing.

Sounds good, right?
I even made them a couple of times, buffaloing tofu in a chickpea flour tempura batter and then deep frying 'em for a crunchy factor.  Even though they were really tasty, they felt wrong.  I think complicating something as simple as a fresh salad roll with the stress and annoyance of deep frying didn't do it for me.  

Important inside shot.
So I solved my buffalo salad roll conundrum with oven fried Soy Curls.  To buffalo is a verb I think everyone should start conjugating regularly, but only to vegan stuff.

Here's the breakdown map, so you can see what I'm talking about, they're not too complicated, and unlike their deep fried prototype, I'm willing to make this simpler kind a lot more.  Plus, the Soy Curls get the best texture once they soak up the buffalo sauce.

The recipe for these is behind the cut, but if you want a neat n clean .pdf you can print off, just click on the photo above!  Also, in case you're a fan of following blogs 'n such on Facebook, I finally made a Cake Maker to the Stars page over yonder.


Buffalo Salad Rolls
Easy Directions:
Make some salad rolls with a Buffalo-ed protein, rice noodles, minced celery, fresh herbs, shredded carrot and fresh greens (lettuce, spinach or arugula). Dip in ranch dressing and eat.

Longer Directions:
For the Buffalo-ed Soy Curls:
  • 2 cups Soy Curls
  • Boiling water to cover
  • 2 tablespoons sorghum flour (any type of flour would work)
  • 2 tablespoons fine cornmeal
  • ½ teaspoon garlic powder
  • hefty pinch ground chipotle powder
  • salt to taste
  • 2-3 tablespoons canola oil, for baking
  1. Preheat oven to 425F and grease a parchment lined baking sheet with 2 tablespoons canola oil.
  2. Hydrate the Soy Curls in enough boiling water to cover. Let rest until softened (about 10 minutes), then drain and squeeze out very well. Transfer to a medium-large bowl.
  3. Combine the Soy Curls with the flour, cornmeal, spices and salt. Mix well until they're all covered, you only have a little flour mix left over in the bottom of the bowl.
  1. Spread evenly over the prepared sheet and bake stirring occasionally until golden brown, about 25 minutes.
  2. Remove from oven and set aside to cool.
Buffalo Sauce:
I like Katie's Buffalo sauce, so I've based mine off of her proportions:
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons natural ketchup
  • 2 tablespoons maple syrup (or agave)
  • 2 ½ tablespoons hot sauce (like Red Hot)
  1. Mix well with a fork until the ingredients are emulsified.
  2. When the Soy Curls have cooled to a manageable temperature, toss them with enough of the sauce to coat well. While they rest and absorb the sauce, prepare the rest of your ingredients and boil your noodles.
Ranch Dressing:
Any vegan ranch dressing will work. When I'm lazy, I mix Vegenaise with a little unsweetened soy milk, onion powder, ground pepper and dill.

You'll Also Need:
  • 1-2 celery stalks, finely sliced
  • 1-2 carrots, shredded or julienned
  • 1/3 package of white rice noodles (vermicelli), boiled until tender and drained
  • rice paper wrappers
  • fresh basil, mint or cilantro
Roll your Rolls!
  1. Fill a pan or try large enough to accommodate your wrappers with warm water. Place a piece of parchment on a cookie sheet, and lay out a clean smooth towel to create a nice work surface.
  2. Place a rice paper in the warm water. When the paper is just pliable, remove it from the water and place it on top of the towel(you don't want the paper super soft, because it'll get sticky and hard to work with, you just want it flexible enough that you can bend it to your will, you mind find you just want to soak one paper at a time).
  3. Now fill your papers, but just use a little of each, or they'll be too big and bust open. Place a little bit of everything greens, noodles, herbs, veggies and Soy Curls) on your paper.
  4. Fold the bottom of the wrapper up over the filling, towards the top of the paper. Then fold in each side making sure the paper is not getting bunched up. Gently pick up the bottom of the wrapper and roll up firmly.
  5. Cut each salad roll in half and serve with ranch dressing for dipping.
Since these have been long eaten, you will have to make your own.
I hope you make 'em and like em!
xo
kittee

39 comments:

  1. This is pure delicious genius. Buffalo anything makes me happy, but this is also very pretty and so creative!

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  2. So excited about this recipe! I love Soy Curls, but I've never tried baking them. I'm very interested to try that, since my usual method is frying. What a great idea to mix something light like rice paper rolls with something hot and spicy. Plus, buffalo sauce is always welcome! Thanks, Kittee!!

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    Replies
    1. I hope you like them. I like this way of making soy curls, because you really don't need a lot of oil to get them to brown, plus if they come out with a little unbrowned flour on them, it disappears once you toss them in buffalo sauce.

      xo
      kittee

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  3. I love buffalo styled stuff and lovveeee soy curls - this is a must try for sure!

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  4. Thank you for figuring out how to oven-fry soy curls — it's exactly the recipe I've been longing for — fried but not-fried soy curls. There are all sorts of possibilities here. We were just recently over to our vegan store to lay in a supply of soy curls, and the shelf was BARE. Now I've got even more reason to go back and get those Curls. Can't wait to try this recipe! The pdf file was pretty clever, too. I like to file away interesting recipes and this makes it one step easier. I'd kinda like to see the recipe on the post, too.

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    Replies
    1. I hope you like
      em! Maybe I should just put the recipe behind a cut? I dunno, Blogger has no widget or plugin or formatting help for recipes and they just go on forever when I post them. Thanks for your feedback Andrea!

      xo
      kittee

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    2. OK. So my brain isn't working this morning. How did you link the recipe to pdf? (Where are you storing the pdf?) Could you make a link, say, from the recipe title go to the pdf?

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    3. I have the pdf on a server, so I could link it from anywhere. Is the picture what you don't like? I could link it from text even. I think I will just start using page breaks tho.

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    4. The picture looks cool, but I like to be able to see the recipe when I'm reading the post, rather than have to follow the link to see it. It's great to be able to get the recipe in a pdf, though. I'll have to think about doing something similar — if I ever publish another recipe. :)

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  5. I love buffaloing things--those rolls look rockin' and oven frying the soy curls is genius. Totally filing this away for sooner than later!

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  6. Ooh interesting flav combo. I like the sound of these rolls, for sure! Thanks for sharing!

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  7. I love spring rolls. I love buffalo-style food. This is the perfect marriage! I even "oooooh"-ed when I saw this post!

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    Replies
    1. aw, yes. i hope you make them. they are really good!

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  8. This is totally genius kittee! I haven't had anything buffalo-ey in some time, and this looks like it would hit the spot!

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  9. Buffalo-ing is magnificent. I will have to make these for my buffalo (the flavor) loving manfriend (although he surely likes the beasts as well, since they, too, are magnificent). Also, I like the format for the recipes. It's a handy way to have them on my computer without having to open the internet when I want it! (the internet is so vast, and sometimes I get lost.)

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  10. Just wanted to say that I LOVE you. I made the spring rolls, minus the celery, and they were so good. Those buffalo soy curls were addictive, I just kept "taste testing"it's a wonder I had any left to wrap. Thank you so much.

    Gushingly yours,
    Chely

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  11. Oh wow, I'm going to make these! I'm also going to buffalo some soy curls for our pizza tonight. And maybe save some for work salads this week. They look so amazing. Yum.

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    Replies
    1. Hi Nikki!
      Please report back with your results, I hope you like 'em.
      xo
      kittee

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  12. These look amazing. Saw your link on another vegan site. Just started following you and am looking forward to looking through your recipes. Come visit me... I would love a follow back..( I'm vegetarian/vegan gluten free)

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  13. Oh, I love the buffalo soy curls in there! I have had some sleepless nights recently and I usually think about new cake recipes...maybe I should switch to rice paper thoughts!

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    Replies
    1. Ha ha. Cake recipes would never do it for me. It's usually rice paper, soy curls or party planning that do it for me!

      xo
      kittee

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  14. InS@nity! Kittee, this combo makes me have a pavlov's dog drool, fistula needed please.
    I think I have a hankering for these flavors because I smell the spicy goodness and see the pop of color when kids at bars are downing the tradish dish of wings and veggies, killin several birds in just one plate. I am gonna start buffaloing up in my kitch asap!
    I have been lovin my first ever bag of sorghum flour though, for chappatis.

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    Replies
    1. Oh! Please report back on your chappati successes! I make one that's half teff with coconut oil I love.

      Yay! You wrote about fistulas and food on the internet. Go you!
      xo
      kittee

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  15. that is madness, and looks so weird, and looks so delicious, and in all the right ways!! I dream of wrapping things in rice papers, too, but never did the dreams involve ranch dressing, and I'm grateful now that I know it's possible.

    Sometimes, when I'm feeling sweet I like to wrap up a whole banana with toasted coconut, fresh mango, mango jam (or other lovely spread) and peanuts in a rice paper roll and then slice it and dip it in really runny ganache-sauce. Something tells me I might have to pick up a new pack of bánh tráng and start experimenting with some savoury ideas, though!

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    Replies
    1. oh, you just blew my mind with banana wraps in chocolate. you are brilliant!
      xo kittee

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  16. Two of my favorite things: buffalo stuff + rice paper rolls. Gotta try this!

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  17. I needed a quick and simple buffalo sauce, and this was outstanding, thank you! Definitely going to try the sauce WITH the soy curl recipe next time too ^_^

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  18. Kittee - these look absolutely delicious, what a great idea.
    I also love your photos - and being able to see what is what, and presented in such a gorgeous way. Thanks for the recipe!

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    Replies
    1. thanks so much for saying so, mat!
      xo
      kittee

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  19. Ok, so I didn't really love the sauce, but your technique for breading/oven-frying the soy chunks is genius and worked brilliantly and it is now my go-to soy chunk breading/baking technique.

    Thanks for sharing this!

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  20. i love everything about this recipe! i adapted it as more of a taco thing and it made great leftovers as a bowl kinda dish. i love the taste and simplicity of your buffalo sauce. it actually kinda reminds me of curry ketchup, which i never thought would be possible. i think i'll continue to make it for other stuff (it's so easy!) and maybe try to adapt it to taste more like curry ketchup.

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    Replies
    1. I have no idea what curry ketchup is all about, but I hope I find out soon, 'cuz it sounds really interesting. Glad you like this and are adapting it to make you happy!

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