Summer Rolls With Baked Tofu And Sweet-And-Savory Dipping Sauce
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
53
Spice
45
Sweetness
49
Sourness
50
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 tsp
Sugar1 tbsp
Lime Juice (fresh, divided)1 cup
Bean Sprouts (fresh)1 cup
Hoisin Sauce2 tbsps
Chunky Peanut Butter2 tbsps
WaterDirections:
1
Soak noodles in a medium bowl of boiling-hot water 10 minutes
2
Meanwhile, blanch carrot in boiling water until softened, about 45 seconds
3
Drain
4
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
5
Let stand 5 minutes
6
Reserve 2 tablespoons liquid and drain pickled vegetables
7
Drain noodles and rinse under cold water, then drain and pat dry
8
Toss noodles with remaining 3/4 teaspoon lime juice and snip with kitchen shears 5 or 6 times
9
Fill a shallow pan or pie plate with warm water
10
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
11
Put 2 pieces of romaine on bottom third of round
12
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)
13
Roll up tightly around filling, folding in sides
14
Make 7 more rolls in same manner
15
Stir together hoisin sauce, peanut butter, water, and reserved 2 tablespoons pickling liquid
16
Serve rolls with dipping sauce
17
Soak noodles in a medium bowl of boiling-hot water 10 minutes
18
Meanwhile, blanch carrot in boiling water until softened, about 45 seconds
19
Drain
20
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
21
Let stand 5 minutes
22
Reserve 2 tablespoons liquid and drain pickled vegetables
23
Drain noodles and rinse under cold water, then drain and pat dry
24
Toss noodles with remaining 3/4 teaspoon lime juice and snip with kitchen shears 5 or 6 times
25
Fill a shallow pan or pie plate with warm water
26
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
27
Put 2 pieces of romaine on bottom third of round
28
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)
29
Roll up tightly around filling, folding in sides
30
Make 7 more rolls in same manner
31
Stir together hoisin sauce, peanut butter, water, and reserved 2 tablespoons pickling liquid
32
Serve rolls with dipping sauce