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Summer Rolls with Baked Tofu and Sweet-and-Savory Dipping Sauce Recipe

Summer Rolls with Baked Tofu and Sweet-and-Savory Dipping Sauce Recipe

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Summer Rolls with Baked Tofu and Sweet-and-Savory Dipping Sauce

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Ingredients:

Serving

2 oz dried bean thread noodles
1 small carrot , cut into thin matchsticks (about 3/4 cup)
1 kirby cucumber , halved lengthwise, seeded, and cut into thin matchsticks (about 3/4 cup)
1 small fresh jalapeno , cut into thin matchsticks
1/4 cup rice vinegar (not seasoned )
1/4 tsp sugar
1 tbsp plus 3/4 tsp fresh lime juice, divided
16 rice-paper rounds ( also called galettes de riz; about 8 inches in diameter) plus additional in case some tear
4 romaine leaves , each torn into 4 pieces
10 oz packaged baked tofu , cut into 3- by 1/3-inch sticks
1 cup fresh bean sprouts
1/2 cup each of torn basil , mint , and cilantro leaves (11/2 cups total)
1/3 cup hoisin sauce
2 tbsp chunky peanut butter
2 tbsp water

Directions:

Soak noodles in a medium bowl of boiling-hot water 10 minutes.
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.
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.
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.
Stir together hoisin sauce, peanut butter, water, and reserved 2 tablespoons pickling liquid. Serve rolls with dipping sauce.
Cooks' note: Rolls and sauce can be made 4 hours ahead and chilled, rolls covered with damp paper towels and then plastic wrap.◊

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	559.05 Kcal (2341 kJ)
Calories from fat	196.95 Kcal
		% Daily Value*
Total Fat	21.88g	34%
Cholesterol	31.71mg	11%
Sodium	663.11mg	28%
Potassium	1827.67mg	39%
Total Carbs	57.84g	19%
Sugars	20.07g	80%
Dietary Fiber	18.81g	75%
Protein	34.76g	70%
Vitamin C	38.1mg	63%
Vitamin A	0.2mg	7%
Iron	12mg	67%
Calcium	502.3mg	50%

Amount Per 100 g
Calories	63.36 Kcal (265 kJ)
Calories from fat	22.32 Kcal
		% Daily Value*
Total Fat	2.48g	34%
Cholesterol	3.59mg	11%
Sodium	75.16mg	28%
Potassium	207.15mg	39%
Total Carbs	6.56g	19%
Sugars	2.27g	80%
Dietary Fiber	2.13g	75%
Protein	3.94g	70%
Vitamin C	4.3mg	63%
Iron	1.4mg	67%
Calcium	56.9mg	50%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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