Ingredients[]
Garden Rolls[]
- 1½ to 2 oz dried cellophane, or bean thread, noodles
- 6 rice paper wrappers
- 6 pieces red-leaf lettuce, rinsed, dried and stem end trimmed
- 1 cup shredded carrots
- bunch fresh coriander, rinsed
- 4 oz Asian-seasoned baked tofu
- 6 thin scallions, green ends slivered
Dipping Sauce[]
- ½ cup hoisin sauce
- 1 tbsp crunchy peanut butter
- 1 tbsp Asian chili paste, or to taste
Directions[]
- Soak noodles in boiling water to cover, about 7 minutes, or until softened.
- Drain, rinse in cold water and drain again.
- When cool, divide into 6 equal-sized portions.
Garden Rolls[]
- Assemble ingredients in separate piles on work surface, cutting tofu into thin slices for total of 12 pieces.
- Starting with first roll, quickly wet rice paper wrapper in warm water, and place flat on work surface.
- Place 1 piece leaf lettuce on wrapper and layer on top shredded carrots, leafy sprigs fresh coriander, 2 strips tofu and 1 portion noodles.
- Wrap up roll tightly, starting at nearest rounded edge, taking one turn.
- Fold in left edge over filling, leaving right edge open.
- Continue rolling wrapper tightly into neat packet.
- Insert scallion into unwrapped edge of roll so green end protrudes like plume.
- Repeat process with remaining ingredients.
- Set aside rolls on serving platter, and cover with damp paper towels until ready to serve.
Dipping Sauce[]
- To mix dipping sauce, stir all ingredients until well mixed.
- Place in serving dish, and pass with garden rolls.