Saigon Spring Rolls With Tofu

Serving Size: 10

Recipe by: An Le

Cook Times

Active Prep20

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time50

Recipe Serving Size10

Cooking Tools Required

Refrigerator, Sharp Knives

Ingredients

FOR THE ROLLS

1 packet rice paper wrap
3 red bell pepper different colors
2 carrot
2 avocado
9 ounce bean sprouts for 10 servings - 1 bag of bean sprouts
1 bunch mint
1 bunch fresh cilantro
1 english cucumber
14 ounce firm tofu for 10 servings - 1 pack of 14-16 ounce

FOR THE SAUCE

1/2 cup peanut butter creamy
13.5 ounce canned full-fat coconut milk
1/2 cup hoisin sauce
1/4 cup maple syrup or honey or sugar
2 clove garlic

Instructions

Prep vegetable ingredients by slicing thinly about a quarter inch thick and set aside
To make sauce, combine coconut milk, hoisen, peanut butter, honey, garlic and heat in saucepan on low
Stir the sauce once warm and turn off heat.
To make rolls, moisten rice paper and place on plate, in about a minute the paper starts to soften.
place about 2 tbsp each vegetable ingredient onto the paper horizontally
Pack tightly fold corners of side towards inside and roll tightly.
To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

Reheating Instructions

To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

Nutrition