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Vietnamese fresh spring rolls with Peanut dipping sauce | Milkbottle

Vietnamese fresh spring rolls with Peanut dipping sauce

Vietnamese Lunch

Vietnamese fresh spring rolls with Peanut dipping sauce

Recipe
Vietnamese rolls
Serves 8; Makes 16

FOR THE FILLING
2 ounces bean threads
¼ cup vegetable oil
6 shallots, thinly sliced into rings
2 packages (11ounces each) fried tofu, cut into 2-inch long, ¼-inch thick sticks
¼ cup soy sauce
1 ounce jicama, peeled and cut into matchsticks (about 2 cups)
12 ounces large carrots, peeled and cut into matchsticks (about 2 cups)
Coarse salt and freshly ground pepper

FOR THE ASSEMBLY
16 round (8-inch) rice-paper wrapping
2 small heads Boston or butter lettuce, leaves separated and ribs removed
2/3 cup tightly packed Thai basil leaves
2/3 cup tightly packed cilantro leaves
Peanut dipping sauce


Peanut dipping sauce
Makes about 1 cup

½ cup smooth, natural peanut butter
1 teaspoon brown sugar mixed with ½ cup warm water
2 tablespoons soy sauce, plus more if needed
½ teaspoon chile paste, such as sambal oelek or toung ot, plus more for swirling


Vietnamese rolls
1. Make the filling: Soak bean threads in hot water for 20 minutes. Drain, and rinse in cold water. Cut into 2-inch lengths.
2. Heat 2 tablespoons oil in a large skillet over medium heat. Add shallots; cook, stirring occasionally, until golden brown, about 5 minutes. Using a slotted spoon, transfer to a small bowl. Set aside.
3. Add tofu to skillet; cook, stirring, 3 minutes. Add 1 tablespoon soy sauce; cook 1 minute more. Transfer to a large bowl.
4. Add remaining 2 tablespoons oil to skillet; heat until hot but not smoking. Add jicama and carrots; cook, stirring occasionally, 3 minutes. Add bean threads and remaining 3 tablespoons soy sauce; cook, stirring occasionally, 2 minutes. Season with salt and pepper. Transfer to bowl with tofu; stir to combine.
5. To assemble each roll, soak a wrapper in a bowl of warm water until softened, about 30 seconds. Transfer to a work surface. Lay 1 or 2 lettuce leaves lengthwise at 1 end of wrapper. Spread ½ cup tofu mixture over lettuce; sprinkle with shallots. Top with basil and cilantro. Fold ends in and roll tightly to enclose filling. Cover with a damp cloth until ready to serve. Halve rolls. Serve with dipping sauce.

Peanut dipping sauce
Put peanut butter, brown sugar water, soy sauce, and chile paste into a small pot. Cook, whisking, over medium-low heat until smooth, 1 to 2 minutes, if sauce is too thick, whisk in more soy sauce, 1 teaspoon at a time. Transfer to a small bowl; refrigerate until cold. Serve swirled with more chile paste. Sauce can be refrigerated in an airtight container up to 1 week.

Image and recipe: Ngoc Minh Ngo via Taverne Agency

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