Crispy Tofu Summer Rolls with Peanut Hoisin Dip
Soft rice paper rolls packed with golden tofu, noodles, mint and crunchy carrot, served with a thick peanut and hoisin dip.
Ingredients
- Firm tofu300 g
- Rice paper wrappers12 pc
- Rice vermicelli100 g
- Little gem lettuce1 pc
- Mint1 bunch
- Carrot1 pc
- Hoisin sauce4 tbsp
- Smooth peanut butter2 tbsp
- Soy sauce1 tbsp
- Vegetable oil2 tbsp
Method
- 01
Pat the tofu dry and cut it into 12 batons. Fry in the oil in a non-stick pan over medium-high heat for 8 minutes, turning, until golden on all sides, then add the soy sauce, toss for 30 seconds and leave to cool.
- 02
Soak the vermicelli in just-boiled water for 4 minutes, drain and rinse under cold water. Cut the carrot into matchsticks, shred the lettuce and pick the mint leaves.
- 03
Whisk the hoisin and peanut butter with 3-4 tbsp hot water until smooth and dippable.
- 04
Dip one wrapper in warm water for 2-3 seconds and lay it on a damp board. Line up lettuce, noodles, carrot, mint and a tofu baton across the lower third, fold in the sides and roll up tightly. Repeat with the rest, about 15 minutes in all.
- 05
Serve straight away with the dip, or keep covered with a damp tea towel for up to an hour.
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