Gado-Gado rolls:
🦧
Chef Pongo’s Gado-Gado Rolls:
⌛ Prep: 35 mins
🔥 Cook: 5 mins
💡 Dip the rice paper in lukewarm water for only 5-10 seconds. It should still feel slightly firm; it will continue to soften as you build the roll! 🔊
Gado-Gado is famously known as the «Potpourri» salad of Indonesia. While it’s traditionally served on a large platter, these Gado-Gado Rolls turn the classic dish into a handheld, refreshing snack. It’s a vibrant mix of blanched vegetables, tofu, and tempeh, all held together in a translucent rice paper wrap and dipped into that legendary, creamy peanut sauce.
Ingredients:
- Rice Paper: Large rice paper rounds.
- Vegetables: Blanched cabbage, julienned carrots, bean sprouts, and long beans.
- Protein: Fried tofu strips and crispy Tempeh.
- The Heart: Sliced hard-boiled eggs and boiled potato wedges.
- The Dip: Your «drinkable» spicy peanut sauce (same as the Sate Ayam).
Methods:
- Rice Paper: Large rice paper rounds.
- Vegetables: Blanched cabbage, julienned carrots, bean sprouts, and long beans.
- Protein: Fried tofu strips and crispy Tempeh.
- The Heart: Sliced hard-boiled eggs and boiled potato wedges.
- The Dip: Your «drinkable» spicy peanut sauce (same as the Sate Ayam).
