Fresh Vietnamese Spring Rolls with Peanut Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 oz thin rice stick noodles or vermicelli
24 round rice paper wrappers
1½ heads Boston lettuce, cored and separated into leaves
2 carrots grated or shredded
¾ C mint leaves, coarsely shredded
¾ C cilantro leaves, coarsely shredded
1 block tofu, cut into thin strips
Peanut Sauce:
2 Tbsp smooth peanut butter
1½ tsp tomato paste
¼ C hoisin
1 tsp sugar
⅓ C water
1 tsp vegetable oil
1½ tsp minced garlic
1 tsp crushed red pepper flakes
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Directions: |
Directions:1. Bring 3 quarts of water to a boil and cook noodles 1 minute
2. Drain noodles and rinse under cold water. Drain well
3. Wash and dry lettuce leaves
4. Fill a wide dish or pan with hot water
5. Dip one wrapper in hot water for several seconds to soften
6. Spread wrapper on towel or plate
7. Place a lettuce leaf over the bottom third of the wrapper
8. Top with about 2 Tbsp rice noodles and 1 Tbsp carrot
9. Sprinkle with cilantro and mint
10. Fold bottom over lettuce leaf, tucking together tightly
11. Fold in the sides
12. Arrange 2-3 tofu pieces in a row across the top of the folded section
13. Roll into a tight cylinder
14. Place on platter and cover with a moist towel.
15. Make the peanut sauce - heat oil in a saucepan
16. Cook the garlic and pepper flakes for 5 seconds
17. Add remaining ingredients and cook 3-4 minutes until thickened
18. Cool sauce slightly
19. Serve rolls cold with the cooled peanut sauce |
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