Basil Summer Rolls with Peanut Dipping Sauce

Basil Summer Rolls with Peanut Dipping Sauce
Basil Summer Rolls with Peanut Dipping Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    ounces extra-firm tofu, drained

  • 1 1/2

    ounces uncooked rice vermicelli noodles

  • 5

    teaspoons rice vinegar, divided

  • 2

    tablespoons lower-sodium soy sauce, divided

  • 2

    tablespoons dark sesame oil

  • 1 1/2

    tablespoons hoisin sauce, divided

  • 2

    teaspoons sambal oelek (ground fresh chile paste)

  • 1

    cup very thinly sliced napa (Chinese) cabbage

  • 3/4

    cup matchstick-cut carrot

  • 1/2

    cup presliced shiitake mushroom caps

  • 2

    tablespoons fresh mint leaves

  • 8

    (8-inch) round rice paper sheets

  • 8

    large basil leaves

  • 4

    green onions, each cut into 2 (4-inch) slices

  • 1 1/2

    tablespoons chunky peanut butter

  • 1

    tablespoon water

Directions

1. Cut tofu crosswise into 4 slices. Place tofu on several layers of paper towels. Cover with additional paper towels. Let stand 10 minutes, pressing down occasionally. Cut each slice in half to form 8 (3-inch) strips. 2. Cook noodles according to package directions. Drain and rinse with cold water; drain. 3. Combine 1 tablespoon vinegar, 1 tablespoon soy sauce, oil, 1 1/2 teaspoons hoisin sauce, and sambal oelek in a medium bowl, stirring with a whisk. Stir in cabbage, carrot, mushrooms, and mint; toss gently to coat. 4. Add hot water to a large shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or until soft. Place a dry kitchen towel on a work surface. Place rice paper sheet on towel. Place 1 basil leaf on bottom third of sheet, leaving a 2-inch border; top with 1 tofu slice, about 3 tablespoons cabbage mixture, about 2 tablespoons noodles, and 1 onion slice. Fold bottom of sheet over filling. Fold sides of sheet over filling; starting with filled side, roll up, jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining wrappers, basil, tofu, cabbage mixture, noodles, and onion. 5. Combine remaining 2 teaspoons vinegar, remaining 1 tablespoon soy sauce, remaining 1 tablespoon hoisin, peanut butter, and 1 tablespoon water in a small bowl, stirring with a whisk. Serve with summer rolls.

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