Makes 8 rolls / 4 servings
2 oz bean thread noodles (or cellophane noodles)
Juice of 1 lime
1 block tofu, pressed and sliced into about 16 strips. Raw or cooked to your preference (fried, grilled, pan-seared, etc.)
1 carrot, peeled and cut into matchsticks
1 cucumber, peeled and cut into matchsticks
1 jalapeno pepper (or pepper of choice), slivered
⅓ cup rice vinegar
1 tbsp sugar
1 pinch salt
8 rice paper wrappers
Sprigs of fresh herbs: mint, cilantro, and/or basil leaves
1 large handful fresh crisp greens
1 large handful sprouts or shoots
The Dipping Sauce
⅓ cup Handsome Carver’s Chipotle Peanut Butter
1 tbsp tamari (a gluten-free soy sauce substitute)
1 tbsp sambal chili paste (or more/less to taste)
1 tbsp maple syrup
Lime juice to taste (or 1 tbsp reserved vinegar mix from above)
Water, as needed to thin out a bit
- Soak bean thread noodles in hot water for 10 minutes until softened, then drain and rinse under cold water, drain again, and place in bowl and toss with juice of 1 lime.
- Combine the carrots, cucumber, and pepper in a large bowl and add the vinegar, sugar, and salt. Let rest for 5-10 minutes then drain the veggies, reserving some of the vinegar mix if you want to use it in the dipping sauce.
- Whisk or blend all sauce ingredients. If needed, thin with some water for desired consistency.
General note: Work one roll at a time, start-to-finish. If you have the work space, you may find it helpful to divide up the filling into 8 little piles before you start assembling, but if not, eyeballing it is fine – spring rolls can be an imperfect creation.
1. Fill a shallow pan or curved plate with very-warm water (not hot enough to burn yourself though), soak a rice paper wrapper for 30 seconds until soft, remove the wrapper out gently and let the excess water drip off, then lay flat on a clean work surface such as a cutting board.
2. Arrange several sprigs of the fresh herbs in a line about 1/3 from the bottom of the wrapper. If you are interested in a pretty presentation keep in mind that the sprigs will be visible through the translucent rice wrapper when all finished, so you could place them intentionally to create visual interest in the roll.
3. Assemble the remaining ingredients in a small pile on top of the herbs: 1/8 of the crispy greens, 2 pieces of tofu, 1/8 of the sprouts, 1/8 of the veggie mixture, and 1/8 of the bean thread noodles.
4. Roll from the bottom up, folding in the sides as you roll.
5. Repeat until all 8 rolls are assembled. Place on a serving dish either whole or sliced in half, alongside the PB dipping sauce.
Recipe courtesy of Capri