From Vegetarian Times
Inspired by the delicious garden, or salad, rolls from Vietnam—this Americanized version retains the concept but calls for a different approach, including the use of scallions instead of garlic chives, cellophane noodles instead of rice vermicelli and baked tofu instead of shrimp. Serve the rolls with the classic Chinese cold sesame noodles, and finish up with fresh fruit and fortune cookies. Of course, hot jasmine tea is perfect with dessert.
1 1/2 to 2 oz. dried cellophane, or bean thread, noodles 6 rice paper wrappers 6 pieces red leaf lettuce, rinsed, dried and stem end trimmed 1 cup shredded carrots Bunch fresh cilantro, rinsed 4 oz. Asian-seasoned baked tofu or just raw tofu
6 thin scallions, green ends slivered
Dipping Sauce 1/2 cup hoisin sauce 1 Tbs. crunchy peanut butter 1 Tbs. Asian chili paste, or to taste
Directions
- Soak noodles in boiling water to cover, about 7 minutes, or until softened. Drain, rinse in cold water and drain again. When cool, divide into 6 equal-sized portions.
- Assemble ingredients in separate piles on work surface, cutting tofu into thin slices for total of 12 pieces. Starting with first roll, quickly wet rice paper wrapper in warm water, and place flat on work surface. Place 1 piece leaf lettuce on wrapper and layer on top shredded carrots, leafy sprigs fresh coriander, 2 strips tofu and 1 portion noodles. Wrap up roll tightly, starting at nearest rounded edge, taking one turn. Fold in left edge over filling, leaving right edge open. Continue rolling wrapper tightly into neat packet. Insert scallion into unwrapped edge of roll so green end protrudes like plume. Repeat process with remaining ingredients. Set aside rolls on serving platter, and cover with damp paper towels until ready to serve.
- To mix dipping sauce, stir all ingredients until well mixed. Place in serving dish, and pass with garden rolls.
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