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Vietnamese Summer Rolls

I love eating summer rolls with friends and family because it’s like a build-your-own-roll adventure! The rolls are healthy, tasty, and filling. They are also very adaptable because you can sub out the vegetables and protein in the instructions for whatever you have in the fridge. They are super quick to whip up and leftovers are just as good!

Ingredients

Serves 4

  • 1 packet of rice papers
  • 1 packet of vermicelli noodles
  • 2 heads of romaine lettuce
  • 10 oz. of shiitake mushrooms
  • 1 large carrot
  • 2 medium cucumbers
  • 1 white onion
  • 1 block of tofu

For the Sauce

  • 1/2 cup of creamy peanut butter
  • 2 tablespoons of hoisin sauce
  • 4 teaspoons of soy sauce
  • Optional:
    • A bit of siracha for added spice
    • Crushed peanuts as garnish for crunch

Prepping and Cooking Instructions:

  • Boil the vermicelli noodles until cooked
    • Texture should be soft, but not mushy
  • Drain the vermicelli noodles and set aside
  • Separate the lettuce leaves
  • Cut cucumber into 3 inches long thin sticks
  • Cut carrots into 3 inches long thing sticks
    • Divide the carrots into 2
    • 1/2 will be eaten fresh
    • 1/2 will be cooked with mushroom and onion
  • Cut mushrooms into thin slices
  • Cut onion into  1/2 inch thick slices
  • Saute the onions, shiitake mushrooms, and 1/2 of the carrot in a medium pan
    • Season to taste with soy sauce
    • Cook until the vegetables are easy to bite, but not too soft
  • Cut tofu into small rectangles (about 2 inches long)
  • Fry tofu with vegetable oil until each side is crispy
  • For the sauce:
    • Combine all the ingredients in a small saucepan and stir until everything is incorporated and sauce is warm

Plating and Assembling instructions:

  • Have 1 large bowl of warm water on the table to wet the rice paper before rolling
  • et the surface of the rice paper
    • Do not drench the rice paper in water, just wet the entire surface quickly
  • Lay the rice paper on a plate and add fillings to your liking
    • I like to have the lettuce on the bottom, a bit of vermicelli on top, then tofu and a bit of the raw and cooked vegetables
  • When rolling, make sure to tuck the sides in so the filling doesn’t fall out when eating
  • Dip and enjoy!
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