Easy Spring Roll #Recipe!

 

Hey Everyone!! :-)

This recipe is perfect for those late summer days when it's just too hot to think about eating anything warm. Enjoy! :-)

Ingredients:
8  rice paper sheets (spring roll wraps)
1.5 oz uncooked rice vermicelli noodles
8 oz extra-firm tofu drained
1 cup Chinese cabbage thinly sliced
3/4 cup shredded carrots
1/2 cup shiitake mushroom caps sliced
2 tbsp mint leaves chopped
1/2 cup basil leaves shredded
4 green onions sliced thin
5 tsp rice vinegar
2 tbsp soy sauce
2 tbsp dark sesame oil
1.5 tbsp hoisin sauce
2 tsp chili paste (optional)
1.5 tbsp chunky peanut butter
1 tbsp water
Salt and pepper to taste

Cook the noodles according to the package directions. Drain and rinse with cold water. Drain and set aside.

Cut the tofu crosswise into 4 slices. Put the slices between several layers of paper towels. Put a sheet pan or something heavy-ish on top of the paper towels. Let it stand for about ten minutes. Sprinkle a little salt and pepper on the tofu and cut it into cubes.

Whisk together one tablespoon vinegar, one tablespoon soy sauce, the sesame oil, one and a half teaspoons of hoisin sauce, and the chili paste in a bowl. Add the cabbage, carrots, mushrooms, and mint leaves. Toss the ingredients together to coat.

Prepare the rice paper sheets according to the directions on the package. Sprinkle some of the basil leaves on the bottom third of each sheet. Add a couple of the tofu cubes and about 3 tablespoons of the cabbage mixture. Top with about two tablespoons of the noodles and an onion slice. Fold the bottom of each sheet over the filling. Then, fold the sides of each sheet over the filling. Starting with the filled side, roll the sheets into spring rolls and gently press the seams to seal.

Place the rolls, seam side down, on a serving platter, and cover them to keep them from drying out. Serve chilled.

For a dipping sauce, whisk together the rest of the vinegar, soy sauce, hoisin sauce, the peanut butter, and the water in a separate bowl. Serve the sauce chilled in a  small dish or bowl wide enough for dipping.

Bon appetit!