Vegetable spring rolls w/ baked seasoned tofu
1 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Bean thread noodles; cooked and drained |
| 1½ | cup | Napa cabbage; shredded |
| ½ | cup | Carrot; grated |
| ⅓ | cup | Scallion; thinly sliced |
| 12 | \N | Rice paper rounds; 8\" diameter |
| 4 | ounces | Baked Seasoned Tofu (1 cup); see recipe |
| 24 | larges | Basil leaves |
| \N | \N | Peanut Miso Dressing; see recipe |
1. Gently squeeze the cooked bean thread noodles to release excess moisture. Chop them coarsely. In a large bowl, toss together the noodles, cabbage, carrot, and scallions. 2. Fill a 10-inch pie plate with warm water. Submerge one of the rice papers in the water and soak just until pliable, 30 to 60 seconds. Transfer to a clean kitchen towel and blot gently to dry. Arrange about ¼ cup of the noodle mixture along the bottom third of the rice paper. Distribute 5 or 6 tofu cubes and 2 basil leaves on the noodles. Lift the bottom edge over the filling, fold the sides toward the center, and roll up as tightly as possible. Repeat with the remaining rice papers.
3. Serve the spring rolls immediately. Alternatively, refrigerate in a tightly sealed container for up to 2 days. (Return to room temperature before serving.) Divide the dipping sauce among several small bowls and serve alongside.
Makes 10 to 12 spring rolls.
NOTE: "You'll be able to buy the bean thread noodles and rice paper wrappers in most Asian groceries, particularly those that specialize in Thai or Vietnamese ingredients. The wrappers are fragile and break or tear easily, so have a few extra on hand when preparing this dish." REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@...] Recipe by: The New Soy Cookbook - Lorna Sass Posted to EAT-LF Digest by KSBAUM@... on Feb 3, 1999, converted by MM_Buster v2.0l.