Summer Rolls with Baked Tofu and Sweet-and-Savory Dipping Sauce
Fresh and healthy Vietnamese-inspired summer rolls filled with baked tofu, rice noodles, crisp vegetables, and fragrant herbs, served with a rich hoisin-peanut dipping sauce. These rolls make for a perfect light meal or appetizer.
Ingredients
- •2 ounces dried bean thread noodles (cellophane noodles)
- •1 small carrot
- •1 whole Kirby cucumber
- •1 small fresh jalapeño
- •¼ cup rice vinegar
- •¼ teaspoon sugar
- •1 tablespoon fresh lime juice
- •16 pieces rice-paper rounds
- •4 leaves romaine leaves
- •10 ounces packaged baked tofu
- •1 cup fresh bean sprouts
- •½ cup mixed herbs
- •⅓ cup hoisin sauce
- •2 tablespoons chunky peanut butter
- •2 tablespoons water
Cooking Instructions
- 1.
Soak noodles in a medium bowl of boiling-hot water 10 minutes.
10 min
- 2.
Meanwhile, blanch carrot in boiling water until softened, about 45 seconds. Drain. Rinse under cold water to stop cooking, then transfer to a small bowl along with cucumber, jalapeño, vinegar, sugar, 1 tablespoon lime juice, and 1/4 teaspoon salt. Let stand 5 minutes. Reserve 2 tablespoons liquid and drain pickled vegetables.
7 min
- 3.
Drain noodles and rinse under cold water, then drain and pat dry. Toss noodles with remaining 3/4 teaspoon lime juice and snip with kitchen shears 5 or 6 times.
5 min
- 4.
Fill a shallow pan or pie plate with warm water. Soak 2 rice-paper rounds until they begin to soften, about 30 seconds, then let excess water drip off and stack soaked rounds on a work surface so that they overlap by all but 1 inch on either side. Put 2 pieces of romaine on bottom third of round. Top with one eighth of noodles (about 2 tablespoons), tofu (4 sticks), bean sprouts (about 2 tablespoons), herbs (3 tablespoons), and pickled vegetables (3 tablespoons). Roll up tightly around filling, folding in sides. Make 7 more rolls in same manner.
20 min
- 5.
Stir together hoisin sauce, peanut butter, water, and reserved 2 tablespoons pickling liquid. Serve rolls with dipping sauce.
3 min