Un-Done Summer Rolls With Tangy Thai Mint Dressing Recipe

Name: Un-Done Summer Rolls With Tangy Thai Mint Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: the dressing; 1/4 cup each finely chopped fresh mint, basil & cilantro; 1/4 cup fresh lime juice; 1/4 cup fish sauce; 2 tablespoons brown rice vinegar; 2 teaspoons finely-grated fresh ginger, more or less to taste; 1 teaspoon sriracha or other chile paste or hot sauce, or to taste; 1 handful finely chopped fresh chives or scallions; 2 tablespoons canola or other neutral oil; 1 teaspoon brown sugar or sucanat (optional, but a nice balance); the other stuff; 1 pound any tender asian noodle; we have used cellophane, soba, lo mein and rice noodles, all to good effect; 1 pound tofu (see note in recipe); 2 tablespoons canola oil; salt & pepper; 1 bunch of greens, any type; 1 tomato, thinly sliced or coarsely chopped; half pound grilled, roasted or broiled chicken, fish, steak or other cooked protein that lurks in your larder

Servings: persons

the dressing
1/4 cup each finely chopped fresh mint, basil & cilantro
1/4 cup fresh lime juice
1/4 cup fish sauce
2 tablespoons brown rice vinegar
2 teaspoons finely-grated fresh ginger, more or less to taste
1 teaspoon sriracha or other chile paste or hot sauce, or to taste
1 handful finely chopped fresh chives or scallions
2 tablespoons canola or other neutral oil
1 teaspoon brown sugar or sucanat (optional, but a nice balance)
the other stuff
1 pound any tender asian noodle; we have used cellophane, soba, lo mein and rice noodles, all to good effect
1 pound tofu (see note in recipe)
2 tablespoons canola oil
salt & pepper
1 bunch of greens, any type
1 tomato, thinly sliced or coarsely chopped
half pound grilled, roasted or broiled chicken, fish, steak or other cooked protein that lurks in your larder

1
Combine all these ingredients in a jar or small bowl and whisk thoroughly together. Correct the seasoning to your taste.
2
Cut the tofu into 2x2xhalf inch blocks. Coat lightly with oil, and a little coarse salt and pepper, and roast on a parchment-lined baking sheet at 375 until crispy and golden on the outside, about 15 minutes (I use the toaster oven for this). Alternatively, buy a nice package of seasoned tofu wherever fine tofus are sold and substitute that. Whichever way you go, cut the tofu into thin slices or small chunks that amuse you.
3
Cook the noodles until tender; drain, refresh with cold water and toss with some oil to keep separate. Reserve.
4
Cook the greens lightly, refresh under cold water, drain well and coarsely chop. Reserve.
5
Assemble each diner's bowl: a wad of noodles, topped to one side with a small pile of greens, next to a little colony of tomato pieces, next to a few strips of tofu, next to a portion of the other protein. Pass the sauce. Turn up the fan.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: the dressing, 1/4 cup each finely chopped fresh mint, basil & cilantro, 1/4 cup fresh lime juice, 1/4 cup fish sauce, and more.

Yes, Un-Done Summer Rolls With Tangy Thai Mint Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Un-Done Summer Rolls With Tangy Thai Mint Dressing

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