My whole family enjoyed these summer rolls. They took some time to make and weren't as neat as those we've seen in restaurants but they tasted great. My family is requesting to have them again. I am planning to make them again and substitute a large shrimp for the tofu as we are not big tofu fans. Also, the peanut butter sauce was excellent!!
Basil Summer Rolls with Peanut Dipping Sauce
More From Cooking Light
Total: 35 Minutes
- Calories: 287
- Fat: 13.5g
- Saturated fat: 1.8g
- Monounsaturated fat: 6.6g
- Polyunsaturated fat: 4.2g
- Protein: 11g
- Carbohydrate: 33g
- Fiber: 2g
- Cholesterol: 0.0mg
- Iron: 2mg
- Sodium: 498mg
- Calcium: 132mg
- 8 ounces extra-firm tofu, drained
- 1 1/2 ounces uncooked rice vermicelli noodles
- 5 teaspoons rice vinegar, divided
- 2 tablespoons lower-sodium soy sauce, divided
- 2 tablespoons dark sesame oil
- 1 1/2 tablespoons hoisin sauce, divided
- 2 teaspoons sambal oelek (ground fresh chile paste)
- 1 cup very thinly sliced napa (Chinese) cabbage
- 3/4 cup matchstick-cut carrot
- 1/2 cup presliced shiitake mushroom caps
- 2 tablespoons fresh mint leaves
- 8 (8-inch) round rice paper sheets
- 8 large basil leaves
- 4 green onions, each cut into 2 (4-inch) slices
- 1 1/2 tablespoons chunky peanut butter
- 1 tablespoon water
- 1. Cut tofu crosswise into 4 slices. Place tofu on several layers of paper towels. Cover with additional paper towels. Let stand 10 minutes, pressing down occasionally. Cut each slice in half to form 8 (3-inch) strips.
- 2. Cook noodles according to package directions. Drain and rinse with cold water; drain.
- 3. Combine 1 tablespoon vinegar, 1 tablespoon soy sauce, oil, 1 1/2 teaspoons hoisin sauce, and sambal oelek in a medium bowl, stirring with a whisk. Stir in cabbage, carrot, mushrooms, and mint; toss gently to coat.
- 4. Add hot water to a large shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or until soft. Place a dry kitchen towel on a work surface. Place rice paper sheet on towel. Place 1 basil leaf on bottom third of sheet, leaving a 2-inch border; top with 1 tofu slice, about 3 tablespoons cabbage mixture, about 2 tablespoons noodles, and 1 onion slice. Fold bottom of sheet over filling. Fold sides of sheet over filling; starting with filled side, roll up, jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining wrappers, basil, tofu, cabbage mixture, noodles, and onion.
- 5. Combine remaining 2 teaspoons vinegar, remaining 1 tablespoon soy sauce, remaining 1 tablespoon hoisin, peanut butter, and 1 tablespoon water in a small bowl, stirring with a whisk. Serve with summer rolls.
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