Servings: —
Ingredients
8 large Vietnamese rice papers (banh trang)
½ cup peanut oil or vegetable oil
¼ cup matchstick-cut firm tofu (bean curd)
8 tender whole lettuce leaves, or 1½ cups shredded lettuce
1 cup (3 ounces) bean sprouts, blanched for 15 seconds and drained
½ cup (2½ ounces) matchstick-cut celery
½ cup (2¼ ounces) matchstick-cut unpeeled, seeded cucumber
½ cup (2½ ounces) matchstick-cut peeled carrot, blanched in boiling waterfor 1 minute and drained
4 scallion, white and some green, cut in to 3-inch pieces, then shredded lengthwise
1 mild fresh red chili or ¼ red bell pepper, seeded and finely shredded
8 small fresh mint or basil sprigs
8 small coriander (cilantro) sprigs
For the Sauce
½ cup hoisin sauce
¼ to ¾ teaspoon sambal ulek or other chili paste or sauce
Directions
One by one, dip the dried rice papers into a bowl of cold water, leaving immersed long enough to soften and turn white, about 40 seconds, then carefully lift out and spread on a damp cloth.
The tofu can be used uncooked or fried, To fry, heat the oil in a small pan over niedium-l-ilgh heit and fry the tofu, turning as needed, until golden, about 2 minutes. Remove with tongs to paper towels to drain briefly.
Prepare all the vegetables and herbs as directed and arrange in groups on a board with the tofu. Divide the ingredients evenly among the rice-paper rounds, placing them one on top of the other in the center of each round. Wrap carefully first turning in one edge, then the two sides, and finally carefully rolling into a cylinder, taking care not to tear the rice paper.
To make the sauce, in a small bowl stir together the holsin sauce and chill paste until well mixed, adjusting the chili paste to taste. Divide among small sauce dishes, for dipping.
Serve the salad rolls on small plates, with the sauce bowls alongside.
VARIATION: Use your own choice of salad ingredients in the filling, all cut into matchstick pieces. Consider jicama, snow peas, Japanese pear, Japanese white radish, and green bell pepper.