Lemongrass Tofu Fresh Spring Rolls
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Unrated
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Course
Side Dish, Main Course
Lemongrass Tofu Fresh Spring Rolls
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- rice noodles bún tươi, 300 g, one package
- rice wrappers I used about 12
- romaine lettuce ~12 leaves
- 1 lb lemongrass tofu
- cucumber sliced into 3 inch strips, optional
- carrot Goi Cuon voi Tuong Dau Phong>quick pickled carrots and daikon, optional, quick pickled, for Goi Cuon voi Tuong Dau Phong
- daikon Goi Cuon voi Tuong Dau Phong>quick pickled carrots and daikon, optional, quick pickled, for Goi Cuon voi Tuong Dau Phong
Instructions
- Cook rice noodles until tender, then drain. Pour back into a pot and cover with cold water to get rid of extra starch. Drain again and segment into servings in a colander or strainer (makes it easier to separate later, as they tend to cool as one giant clump otherwise).
- To prepare, dip a rice wrapper in hot water and place on a large plate to soften. Place one leaf or romaine on top, ripping it into segments to fit in the middle of the rice wrap. I like to push the contents of my wrap just under the middle actually.
- Layer about a 1/3 cup of rice noodles along the romaine. You can also add the quick picked carrots and daikon and cucumber here, but I didn't have those on hand. The main attraction here is the lemongrass tofu. Add 3-4 slices, then wrap by folding the sides in and then rolling up.
- Repeat until you run out of tofu, or until you've made as much as you'd like to eat.
- Serve as is, or with some vegetarian dipping sauce
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