Summer Rolls with Peanut Sauce
2 tbsps fresh ginger, minced
1/4 cup hot water
1/2 cup peanut butter
2 tbsps soy sauce
4 tbsps rice vinegar
1 tsp sugar
1 package garlic clove, minced (1 clove)
1/4 tsp red pepper flakes
Combine all ingredients in a small bowl and season to taste with red pepper flakes. Set aside.
3 ozs bean-thread noodles, cooked and drained
1/2 cup finely shredded cabbage
1/2 cup finely shredded red cabbage
1/3 cup grated carrot
1 red pepper, sliced thinly
1/4 cup sliced green onion
1/4 cup sesame seeds, toasted
16 cilantro/coriander leaves, whole
1 package Thai basil
1 lb teriyaki tofu, sliced thin
1 tbsp black sesame seeds
1 package round sheets of rice paper (should be roughly 16)
To make the rolls, combine the bean thread noodles, cabbage, carrots, green onion, and sesame seeds in a large bowl. Place the cilantro, basil, and tofu in separate work bowls nearby.
To soften the rice paper, fill a pie plate or shallow baking dish with tepid water. Place 2 or 3 rice paper sheets in the water and allow them to soak about 45 seconds to one minute. Remove one at a time and carefully stack between sheets of paper towels. Continue soaking and draining until you have softened 16 rice sheets.
Turn over the stack and begin working from the bottom of the stack first. Place a softened rice paper sheet on a clean work surface. On the bottom third of the sheet, pile 1/4 cup (60g) of the noodle mixture. Just above the noodles, add tofu slices, a cilantro leaf, and a basil leaf.
Fold the bottom of the paper up and over the noodle mixture, then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolled. Place the rolls seam-side down on a plate and continue until all the ingredients have been used.
Keep the assembled rolls under wet paper towels covered with plastic wrap. Store at room temperature up to 3 hours; do not refrigerate because this will dry out the rolls.
Because the rice paper is very fragile, be sure to buy extra to work with.
Summer rolls can be made up to three hours before serving.
This recipe is courtesy of Michelle Adams and Gia Russo, adapted from Wedding Showers