Vietnamese tofu rolls in rice paper

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 576, total fat 3 G., saturated fats 1 G., proteins 11 G., carbohydrates 125 G., fiber 5 G., cholesterol 0 mg, sodium 330 mg, sugar 3 G.

Spring rolls, a popular street food in Vietnam, Chef Charles Phan's home country, are typically made with shrimp and pork. But in this vegetarian version, he uses shiitake mushrooms, tofu, and cabbage to mimic the flavor and texture of shrimp or pork.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups dry glass noodles
1.5 tsp vegetable oil
1.5 tbsp. chopped garlic
1 cup grated carrots
4 stalks celery, cut into strips (about 1 cup)
0.5 cups dried shiitake mushrooms, soaked in warm water for 20 minutes, drained and chopped
1/4 cup dried chopped muer wood mushrooms, soaked in warm water for 20 minutes, patted dry
3.5 cups shredded cabbage
0.5 tsp coarse salt
A pinch of ground black pepper
1 teaspoon of sugar
1 cup mung bean sprouts
1.5 cups fried tofu, thinly sliced
12 round sheets (30 cm) of rice paper
3 cups boiled rice noodles
35–40 mint leaves
Homemade or store-bought peanut sauce, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Soak the glass noodles in warm water for 20 minutes. Drain the noodles and cut into pieces about 8 cm long.
To make the filling, heat the oil in a large skillet or sauté pan over medium-high heat. Add the garlic and cook until lightly browned. Add the carrots and celery and cook until the vegetables are tender, about 3 minutes. Add the shiitake mushrooms, wood-boring mushrooms, and cabbage and cook, stirring occasionally, until the cabbage is wilted, about 5 minutes.

Add salt, pepper, and sugar and stir. Add the mung bean sprouts and stir for 1–2 minutes. Add the glass noodles and stir for another minute. Add the fried tofu, stirring gently to distribute evenly. Transfer the filling to a colander and set aside to drain.
Fill a large bowl with very warm water. Dip one sheet of rice paper halfway into the water and quickly turn it over to wet the entire sheet. Place the wet rice paper on a flat work surface. Spread about 1/3 cup of filling over the bottom third of the sheet. Spread about 1/4 cup of rice noodles over the filling and sprinkle a few mint leaves on top. Fold the rice paper left and right, then tightly wrap the bottom edge around the filling and roll it up to the top end to form a tight roll. Repeat with the remaining rice paper and filling.
The rolls can be prepared 2 hours ahead of serving and covered with a damp towel. Just before serving, cut each roll crosswise into three or four pieces and serve with peanut sauce.

Categories:

recipe / Calorie content of prepared meals / Fast food / Appetizers / Snacks with sauces / Vegetable appetizers / / / Food Network - recipes / Vietnamese cuisine

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