Salad Rolls with Pumpkin and Tofu

Description

Salad rolls with pumpkin and tofu is also known as "Bo Bia" and can be served as a snack.

Salad Rolls with Pumpkin and Tofu

Ingredients

• 30 ml peanut or sesame oil
• 175 g tofu
• 4 shallots
• 2 cloves of garlic
• 350 g pumpkin flesh, cut into strips
• 1 carrot
• 15 ml soy sauce
• 3 - 4 green Thai chilies, seeded and finely sliced
• 1 head of lettuce, torn
• 1 bunch of fresh basil, stalks removed
• 115 g roasted peanuts
• 100 ml Hoisin sauce
• 20 dried rice wrappers
• salt, to taste
• ¼ teaspoon Nuoc Cham (optional, as a dipping sauce)

Directions

1. Cook the tofu in a pan with oil
2. Transfer to a plate and cut into thin strips.
3. Sauté the shallots and garlic.
4. Add the pumpkin and carrot, then pour in the soy sauce and ½ cup water.
5. Add a little salt to taste and cook gently until the vegetables have softened but still have a bite to them.
6. Meanwhile, arrange the tofu, chilies, lettuce, basil, roasted peanuts and hoisin sauce in separate dishes.
7. Fill a bowl with hot water and place it in the middle of the table, or fill a small bowl for each person, and place the stack of rice wrappers beside it.
8. To eat, take a rice wrapper and dip it in the water for a few seconds t soften. Lay the wrapper flat on the table or on a plate and , just off centre, spread a few strips of lettuce, followed by the pumpkin mixture, some tofu, a sprinkling of chilies, a drizzle of hoisin sauce, some basil leaves and peanuts, layering the ingredients in a neat stack.
9. Pull the shorter edge of the wrapper (the side with filling on it) up over the stack, tuck in the sides and roll into a tight cylinder.