Vietnamese Summer Rolls with Peanut Sauce
Recipe by Ellen Allard
Red pepper, slivered
Sprigs of fresh mint, fresh basil, fresh cilantro
Uncooked Tofu (see note below)
Rice paper wrappers (round or square – the little round ones will not work as well)
Very hot water
For the tofu:
Drain by placing on large dinner-sized plate, cover with same size dinner-sized plate. Put something heavy on the top plate to weigh down the plate. After about an hour, some of the water in the tofu will have drained out onto the plate on which it is sitting. Spill the water out. Cut the tofu into preferred shape. For the summer roll, long logs work well. You don’t need to cook it.
To assemble roll:
Place rice paper wrapper in a pie plate (for round paper wrappers) or oblong baking dish (for square paper wrappers) that you’ve already filled with very hot water (it really needs to be very hot – we boil it and then pour that into the pie plate or oblong baker). After about 30 seconds, remove rice paper wrapper and place on a clean surface or plate. It actually works really well to put it on a dampened tea or cotton towel. Into the middle of the wrapper, place a few pieces of tofu (no more than 2), a few pieces of carrot and red pepper, a few bean sprouts, a few pieces of mint, basil, cilantro. If you put too much into the wrapper, you won’t be able to wrap it. Pour a little peanut sauce (see below) over everything. Take the bottom side of the wrapper and wrap it over the fillings, fold the sides in, roll the rest of the wrapper up towards the top to close it. Place the finished rolls on a damp paper towel or cotton dish towel, and cover with another damp paper towel or cotton dish towel until you're ready to serve them. This will keep them from sticking to the surface of the plate and to the other rolls.
Dip in additional peanut sauce.
Peanut Sauce (thanks to my sister over at Gluten Free For Me)
½ cup smooth peanut butter
¼ cup wheat-free tamari
1/3 cup warm water
2 tablespoons red wine vinegar (I used white balsamic vinegar)
1 ½ tablespoons toasted sesame oil
2 teaspoons honey (I used agave syrup)
2 tablespoons grated fresh ginger
1 garlic clove, minced
1 teaspoon dried red chili flakes (you can eliminate this if it’s too spicy)
Combine all ingredients and mix well. I added extra agave syrup, as I like the sauce a bit sweeter than the original recipe.