← Nouns Cooking · Vietnamese

Ingredients

• 300 g firm tofu, cut into 1 cm batons
• 150 g fresh shiitake or other mushrooms, sliced
• 2 tbsp Vegetable oil
• ¼ tsp Salt
• 150 g Rice vermicelli
• 12 sheets rice paper wrappers (22 cm)
• 1 soft lettuce, leaves separated
• 1 Carrot, cut into matchsticks
• 1 Cucumber, cut into matchsticks
• 1 bunch Mint
• 1 bunch Thai basil or coriander
• 1 bunch chives or garlic chives (optional)
• 1 clove Garlic, minced
• 4 tbsp Hoisin sauce
• 2 tbsp Peanut butter
• 120 ml hot water
• 1 tsp Sambal oelek (optional)
• 2 tbsp roasted peanuts, crushed

Method

1. Heat the oil in a non-stick pan over medium-high heat and fry the tofu for 8 min, turning, until golden on all sides. Lift out, then fry the mushrooms with the salt for 4 min until browned.
2. Cook the noodles according to the packet, rinse under cold water and drain well.
3. For the sauce, fry the garlic in a little oil for 30 seconds, then whisk in the hoisin, peanut butter and water and simmer for 2 min until smooth and glossy. Add sambal to taste and top with the peanuts once cool.
4. Dip a rice paper in warm water for a few seconds and lay it on a damp board. Place a lettuce leaf, a small bundle of noodles, carrot, cucumber and herbs on the lower third, then tofu and mushrooms above.
5. Fold the bottom over the filling, tuck in the sides and roll up tightly, laying a few chives in before the last turn so they poke out. Keep the rolls under a damp tea towel and serve within a few hours.

Tips

• Check your hoisin is vegan (most are) and note that it usually contains wheat. Contains peanuts and soy.
• Rolls stick together as they sit, so don’t let them touch on the plate.

Sources

Written in our own words after cross-checking these recipes:

Wok and Kin Hungry Huy