Summer Rolls with Baked Tofu and Sweet-and-Savory Dipping Sauce |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Vietnamese-style rolls are a great addition to your summer repertoire: They require very little cooking and can be assembled at the kitchen table or out on the patio. Thanks to bean thread noodles and baked tofu, they make a substantial meal, but pickled vegetables and a trio of herbs keep each sauce-dipped bite light and cool. Ingredients:
2 ounces dried bean thread noodles (cellophane 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 jalapeño, cut into thin matchsticks |
1/4 cup rice vinegar (not seasoned) |
1/4 teaspoon sugar |
1 tablespoon plus 3/4 teaspoon 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 ounces 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 tablespoons chunky peanut butter |
2 tablespoons water |
Directions:
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. 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.
3. 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.
4. 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.
5. Stir together hoisin sauce, peanut butter, water, and reserved 2 tablespoons pickling liquid. Serve rolls with dipping sauce.
6. 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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