These are a great entree for the hot weather. It is delicious at room temperature and can hold well if you want to make ahead. They are very flexible too, if you want to add other veggies or use another protein source (cooked chicken, shrimp, etc). I was lucky enough to get some fresh, homegrown Thai Basil from my mother this weekend!
Summer Rolls (to make 8)
1/2 onion, finely minced
1 large clove garlic, minced
sirracha, to taste (I only add about 8 drops as my little ones are heat sensitive!)
1 tsp vegetable oil
6 Tbs water
2 Tbs creamy peanut butter
1 Tbs Hoisin sauce
2 tsp tomato paste
1 Tbs soy sauce
1/2 tsp sugar
2 oz bean thread noodles (vermicelli)
1 Tbs rice vinegar
12oz extra-firm silken tofu
1/4 cup peanut oil
8 rice paper rounds
bibb or iceberg lettuce (ribs cut out)
approx. 1/4 cup chopped cilantro
approx 1/4 cup Thai basil, cut in strips
Cook onion and garlic in vegetable oil in a small saucepan over medium high heat until golden. Whisk in remaining ingredients and cook 1 minutes. remove from heat.
Cover noodles with boiling hot water and let soak 15 minutes. Drain well and pat dry between paper towels, then toss with vinegar in a bowl.
Slice tofu into 8 planks and dredge with potato starch and a sprinkle of salt. Fry until golden in the peanut oil over medium high heat. Remove from pan onto a plate with paper towels.
Place a dampened paper towel on your work surface and have everything ready to fill the rice papers. Soak the rice paper in water for about 1 minute or until pliable. Be careful when you pick it up not to rip it.
Place the wrapper on the paper towel and put a piece of lettuce on the bottom third. Spread with some of the peanut sauce. Add a plank of tofu, basil and cilantro and some of the noodles. Fold the wrapper up and over the filling. Fold in the sides then put some carrot along the crease and fold the rest of the way (see the pictures in my previous post). Transfer finished roll to a plate covered in paper towels. Be careful that they do not touch each other or they will stick together.
Repeat with the remaining ingredients. Serve with peanut sauce for dipping.