Vietnamese Vegetarian Spring Rolls: Spring Rolls with Tofu
Vietnamese Vegetarian Spring Rolls: Spring Rolls with Tofu
Vietnamese cuisine is gaining popularity in the United States and the world, so today
I wanted to share a delicious vegetarian Vietnamese spring roll recipe with you probably
the most famous Vietnamese recipe ever.Just refreshing and delicious.
Prep 50 min Portions 10
Ingredients
2 ounces rice vermicelli
10 rice wrappers (8.5 inch diameter)
1/2 container firm or extra firm cubed tofu, well pressed
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
1/8 head green cabbage, grated
1 carrot, grated
4 teaspoons apple cider
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
1/2 tsp fresh ginger, grated
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts
3 tbsp sesame oil
Preparation
1.Bring a medium saucepan of water to boil
2. Boil rice vermicelli 5 minutes, or until cook and drain.
3. Heat up sesame oil and fry tofu cubes until golden brown
4.Drain tofu in a paper towel and sauteed the garlic,ginger
cabbage and the carrots in the remaining oil.Remove excess
oil with a paper towel
5. Fill a large bowl with warm water and dip one wrapper
into the hot water for 1 second to soften
6. Lay wrapper flat in a cutting board or non sticky surface
7. In a row across the center, place a handful of vermicelli
basil, mint, cilantro, cabbage,carrots and a few tofu pieces
leaving about 2 inches uncovered on each side
8.Fold uncovered sides inward, then tightly roll the wrapper
9. Repeat it with each wrapper
10.In a small bowl, mix apple cider, water, lime juice, garlic, sugar and chili sauce.
11.In another small bowl, mix the hoisin sauce and peanuts.
12.Serve spring rolls cold with the apple cider sauce and hoisin sauce mixtures.
13.Garnish Vietnamese Vegetarian Spring Rolls: Spring Rolls with Tofu with some Thai Basil and a few peanuts