Ginger-Sesame Tofu Summer Rolls

These make a delicious appetizer, especially for large gatherings! They are not hard to put together, once you get a rhythm going. These can be prepared ahead and stored in the fridge up to one week. I have included two dipping sauce recipes below, but you can get creative with the dip for sure! If you come up with your own dip, please share in the comments!

Ginger-Sesame Tofu Summer Rolls
Prep: 30 minutes
Cook: 10 minutes
Yields 16 large rolls

14oz. firm or extra firm tofu
3 tbsp soy sauce
2 tbsp minced ginger, fresh
1 tbsp sugar
2 tsp Asian sesame oil
2 tbsp vegetable oil
6 1/2oz. vermicelli rice noodles
16 large round rice paper wrappers
20 leaves romaine lettuce, chopped coarsely
1 cup fresh mint leaves, if desired
1 cup fresh cilantro leaves, if desired
4 green onions, cut into 4-inch-long strips

Stand the tofu on its side and slice into 4 even pieces. Lay each thin rectangle flat on your cutting board, and cut each into 4 thin strips. Pat dry with paper towel.

Combine soy sauce, ginger, sugar, and sesame oil in a large shallow dish. Lay tofu in mixture and let marinate at room temperature for 15-20 minutes. Flip if needed to ensure even marinating.

Heat vegetable oil over medium heat in a large frying pan. When oil is hot, add tofu strips (gently shake off as much marinade as you can first) and frying about 1 to 2 minutes per side until crispy. Return cooked tofu to platter and set aside.

Meanwhile, bring a large pot of water to a boil. Add vermicelli rice noodles, and cook 8 to 10 minutes until soft. Drain and rinse with cold water; set aside.

Line up tofu, noodles, lettuce, mint, cilantro, and green onions. Soften rice wraps one at a time in a bowl of warm water. Layer noodles, tofu, mint, cilantro, green onions, and lettuce close to one side of wrap. Fold over edge and start to roll; fold in short sides, and roll tightly to the end. Set aside, and repeat. Note: the wraps will stick together if you put them side by side- leave some space while the wraps dry to avoid this. 

Serve with dipping sauces, either whole or cut into 4 bite-sized pieces per roll.

 

Nuoc Cham Dipping Sauce

2 tbsp minced fresh garlic
1/4 cup sugar
1 tsp chilli-garlic sauce
6 tbsp fish sauce
1/4 cup fresh lime juice
1 to 6 tbsp hot water

Combine garlic, sugar, and chilli-garlic sauce into paste; add fish sauce and lime juice and whisk while adding hot water 1 tbsp at a time until sugar dissolves and desired consistency is reached. Serve with rolls above. (Can be stored in fridge for up to 1 week.)

 

Pineapple-Lime Dipping Sauce

1/4 cup drained canned pineapple chunks, plus 1/4 cup of the juice
1/4 cup soy sauce
1/4 cup fresh lime juice
3 tbsp sugar
2 tbsp fresh cilantro
1 tbsp minced garlic
2 tsp Asian sesame oil
2 tsp salt
1/4 tsp chilli-garlic sauce

Combine ingredients in blender until smooth. Serve with rolls above. (Can be stored in fridge for up to 3 days.)

 

Original recipe found here.

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