Fresh veggies and crisp tofu inside rice paper rolls with a quick dipping sauce
Prep Time15 minutesmins
Course: Appetizer, Condiment
Cuisine: Thai, Vietnamese
Servings: 2
Author: www.iamartsy.ca
Equipment
knife
cutting board
frying pan or flat pan
large plate or bowl of water
Ingredients
Rolls:
4rice paper sheets
1blockextra firm tofu
1tspchili flakes
1/2tspsaltor to taste
1tbsppeanut oilfor frying tofu
1bunchbean thread/glass noodlescooked according to package directions
1bunchthai basilstems removed
1handfullettuce
1handfulbean sprouts
1red bell peppermembrane/seeds removed & thinly sliced
1carrotpeeled & julienned
Vietnamese Dipping Sauce (Nuoc Cham):
3clovesgarlicminced
3tbspfish sauce
2tbsplime juice
1tspchili garlic sauce
2tbspgranulated sugar
½cupwater
Instructions
Rolls:
Slice the tofu into thin long strips and season with salt and chilli flakes.
Heat the peanut oil in a frying pan to medium high and shallow fry it, turning it occasionally so that all sides are lightly golden brown.
Layer a little bit of every ingredient into one end of the roll horizontally and bunch together tightly. Fold up the bottom edge over the layered ingredients and then fold in the sides before rolling the rest.
Vietnamese Dipping Sauce (Nuoc Cham):
Combine all the ingredients and taste to see if the sauce is tart or sweet enough otherwise add more lemon juice or sugar.