We love Vietnamese rolls for their use of fresh mint leaves and other fresh ingredients.
For this recipe, we gave it a twist by whipping up a nutty dip for the rolls!
Ingredients: (serves 8)
• 8 ounces extra firm tofu
• 2 stalks lemongrass, smashed and chopped
• 2 tablespoons soy sauce or tamari
• 1 tsp. maple syrup
• juice of one lime
// dipping sauce //
• 1/4 cup almond butter
• 2 Tbsp. rice vinegar
• 2 Tbsp. soy sauce
• 1 Tbsp. water
• 1 Tbsp. maple syrup
• 1 package rice paper
• 1 head of butter lettuce, cleaned and separated
• 1 big handful of mint
• 1 big handful cilantro
• 1/2 a cucumber, cut into match sticks
• 1 ripe mango, peeled and cut into match sticks
• 2/3 cup sprouts of choice or grated carrots
• sesame seeds, optional
- Drain and pat the tofu dry. In a large dish, combine the lemongrass, lime, maple and soy sauce. Add the tofu and marinate for 30 minutes.
- To make the dipping sauce, blend all the sauce ingredients together.
- Arrange all the filling ingredients and prepare a large bowl of warm water.
- Dip a sheet of rice paper in the water to soften, and lay it out on a damp dish towel or cutting board.
- Layer a lettuce leafs, a pinch of mint, cilantro, a slice of tofu, cucumber, mango and sprouts and/or carrots.
- Fold the top over the filling, then the sides and roll tight to close.
- Repeat with remaining rolls.
- Serve with dipping sauce.
More photos can be found at Gen’s website at Plate to Palate.