Vietnamese Appetizer
Source:Vegetarian Times
Prep Time:10-30 Minutes
Servings:2
Use Asian-seasoned baked tofu for this recipe.
Ingredients:
| 2 | ounce | cellophane noodles |
| 6 | rice paper wrappers |
|
| 6 | red leaf lettuce |
|
| 1 | cup | carrot |
| bunch | cilantro |
|
| 4 | ounce | tofu, baked |
| 6 | ounce | scallion |
| 1/2 | cup | hoisin sauce |
| 1 | tablespoon | peanut butter, crunchy |
| 1 | tablespoon | sambal oelek |
Directions:
1. Before making the rolls, rinse the red leaf lettuce leaves; then dry them and trim the stem ends. Also sliver the green ends of the scallions.
2. Soak noodles in boiling water to cover, about 7 minutes, or until softened. Drain, rinse in cold water and drain again. When cool, divide into 6 equal-sized portions.
3. Assemble ingredients in separate piles on work surface, cutting tofu into thin slices for total of 12 pieces. Starting with first roll, quickly wet rice paper wrapper in warm water, and place flat on work surface. Place 1 piece leaf lettuce on wrapper and layer on top shredded carrots, leafy sprigs fresh coriander, 2 strips tofu and 1 portion noodles. Wrap up roll tightly, starting at nearest rounded edge, taking one turn. Fold in left edge over filling, leaving right edge open. Continue rolling wrapper tightly into neat packet. Insert scallion into unwrapped edge of roll so green end protrudes like plume. Repeat process with remaining ingredients. Set aside rolls on serving platter, and cover with damp paper towels until ready to serve.
4. To make the dipping sauce, stir the last three ingredients together until mixed well. Place the dipping sauce in serving dish, and pass with garden rolls.
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