Summer Rolls With Baked Tofu And Sweet-And-Savory D

Name: Summer Rolls With Baked Tofu And Sweet-And-Savory Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno, 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; 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

Servings: persons

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 jalapeno, 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
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

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, jalapeno, 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.

1559

kcal

Calories

Fat

332

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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 jalapeno, cut into thin matchsticks, and more.

Yes, Summer Rolls With Baked Tofu And Sweet-And-Savory Dipping Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Rolls With Baked Tofu And Sweet-And-Savory Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions