BECAUSE IT’S SUMMER AND ALSO MY SISTER IS GETTING MARRIED ON SATURDAY!
I realize that I talked about these pretty recently, but I made them for Olivia and Katie’s engagement party which feels like a LIFETIME ago (young people, long engagement, you get it), and am so stinking excited for this weekend that I decided to share them again. I can’t believe, either, that it’s June. June!
They’re so good, so healthy, so customizeable to any taste you can fathom. I love them with fresh mint, Jay prefers basil or cilantro. We do shrimp, tofu, or all veg for the insides. You can definitely add rice noodles or play around with sauce for dipping. Peanut sauce is definitely my favorite, but I like having a few options!
Make these soon, enjoy the hell out of them, and I hope your weekend plans are as exciting as mine!
- Sweet chili sauce
- 2 tablespoons creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 18 dried rice paper rolls (they may be called Vietnamese Spring Roll Wrappers)
- 1 brick tofu, cut into 6 planks lengthwise, each plank cut into 3 strips
- 1/4 cup cornstarch
- oil for frying
- 1 carrot, julienned
- 3 scallions, julienned
- 1 small cucumber, julienned
- 1/2 cup fresh mint leaves (or basil or cilantro, or a mix!)
- 2 cups fresh bean sprouts
- 4 cups arugula leaves
Prepare the sauces. Fill a small dish with some sweet chili sauce for dipping. In a separate dish, combine the peanut butter, hoisin, vinegar, and one tablespoon water until smooth. Taste, and adjust the levels to your preference or add more water if the sauce is very thick.
Fry the tofu. Heat about 1/2 inch canola or vegetable oil in a large skillet over medium-high heat. Meanwhile, toss the tofu with the cornstarch. When the oil is very hot, fry the tofu in batches, not crowding the pan, for about 3 minutes on each side until the tofu is golden. Let the fried tofu drain on paper towels.
Arrange the tofu, prepared veggies, a clean kitchen towel, and a flat dish of warm water in one area where you will make the rolls. One at a time, dip a rice paper wrapper in the warm water for about 10 seconds until it starts to soften. Place the wrapper on the kitchen towel you spread out, then mound it with arugula, bean sprouts, carrot, scallion, cucumber, herbs, and a piece of tofu.
Wrap the roll like a burrito by pulling the sides over the tofu, then tightly rolling the wrapper around the filling. Repeat until all the ingredients are rolled.
Serve immediately at room temperature with the 2 sauces for dipping.
1. When cutting the veggies, make them about the same length as the tofu strips for easy rolling.
2. When softening the rice paper wrappers, take the paper out of the water before you think it's soft enough to roll. It will keep softening out of the water and is less likely to tear if it isn't overly soft.
See also: I hardly remember this teeny sidekick.