Recipe by Battle in Seattle
A pretty little appetizer for those hot summer days, or when you just don't feel like "cooking".
Top Review by dicentra
Very good. And very easy! I omitted the mint and basil from the rolls. Used red cabbage (very pretty). The sauce is excellent. I did have to add a little water. My hoisin and peanut butter were very thick. The taste is just right though!
Peanut Dipping Sauce
- 6 tablespoons creamy peanut butter
- 3⁄4 cup hoisin sauce
- 1⁄2 cup fresh lime juice
- 1⁄2-3⁄4 teaspoon cayenne pepper
- 1⁄2 cup minced scallion
- 1⁄4 cup chopped fresh basil
- 1⁄4 cup chopped fresh cilantro
- 1⁄4 cup chopped of fresh mint
- 16 ounces seasoned tofu, finely diced
- 3 cups peeled seeded and finely chopped cucumbers
- 3 cups peeled and grated carrots
- 3 cups finely shredded napa cabbage or 3 cups romaine lettuce or 3 cups fresh mung bean sprouts
- 55 -60 sheets rice paper, discs 8-inches across
- 4 ounces fresh chives or 4 ounces scallions
Directions See How It's Made
- In a small bowl, whisk together all of the dipping sauce ingredients until smooth and set aside.
- In a large bowl, gently toss all of the filling ingredients. Dampen a large clean dish cloth and lay it flat on a work surface.
- Fill a large bowl with hot water. Holding a rice paper disk by the edge, gently lower one side of it into the hot water--it will soften as it absorbs water. Slowly turn the disc in the water until it has completely softened, taking care not to force it or it may tear or crack. Place the disc on the damp towel and flatten it out. Soften several more discs and lay them side by side on the towel; don't overlap them or they'll stick together.
- Mound 1/4 cup of the filling just below the center of each disc (above the 6 o'clock position on a clock face). Fold the two side edges of the wrapper over the filling to form a rectangular shape with curved ends. Tightly roll up from the bottom to make a neat little 3-inch package. Place, seam side down, on a platter. Repeat until all of the filling is used. Cover with plastic wrap and chill for no more than 5 hours before serving or the rice paper becomes gummy.
- To make ties for the rolls, bring a small pot of water to a boil. If you are using scallions, slice off the white part, and cut the green parts in half lengthwise. In batches, blanch for 10 seconds enough chives, or scallion greens, to tie all of your rolls. Immediately transfer them to a bowl of ice water for 10 seconds, remove, and drain well. Tie each summer roll around the middle with a chive or scallion ribbon and, if it's too long, snip off the ends.