Feel free to wing it a little here. There are tons of great ingredients that would be amazing in this dish. You're only limited by your own imagination, darlin'. Bean sprouts, tomatoes, and radish would be awesome here. In fact, you should never make them the same way twice. The real secret to a successful spring roll or TCV Spring Roll Wrap is tons of fresh herbs and our Spicy Sriracha Peanut Sauce.
Spring Roll Wrap with Spicy Sriracha Peanut Sauce
1 tablespoon canola oil
1 package firm tofu (sliced into 12 pieces, patted dry)
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
Spicy Sriracha Peanut Sauce (recipe follows)
1 1/2 cups bean thread noodles (prepared according to package directions)*
4 brown rice tortillas (like Engine 2 brand)
1 1/2 cups shredded iceberg lettuce
1 large avocado (peeled, sliced)
1 medium carrot (julienned)
1 small cucumber (thinly sliced)1 cup fresh cilantro leaves
1 cup fresh mint leaves
1 cup fresh basil leaves
2 green onions (sliced)
In a large frying pan over high heat, add the oil. Once it starts smoking, carefully slide the tofu slices into the pan. Be careful, they will platter if not completely dry. Dry tofu and a hot pan assure that the tofu won't stick to the pan. Season the side of the tofu facing up with salt and pepper and allow it to cook for 1 1/2 to 2 minutes or until nicely browned. Flip tofu and cook for another 2 to 3 minutes or until browned. Remove tofu from the pan and set aside.
Prepare the Spicy Sriracha Peanut Sauce and bean thread noodles according to the instructions. Heat the tortillas in a dry pan until soft and pliable.
Assemble the Spring Roll Wrap by dividing the noodles, lettuce, avocado, carrot, cucumber, cilantro, mint, basil, and tofu among the tortillas and drizzle each with Spicy Sriracha Peanut Sauce. Roll them up and get to it. (Serves 4.)
2 tablespoons peanut butter (or cashew butter)
2 tablespoons mirin
2 tablespoons soy sauce
2 tablespoons Sriracha
1 clove garlic
Using an immersion blender or food processor, blend the peanut butter, mirin, soy sauce, Sriracha, and garlic until smooth. Add enough water to get a pourable but still thick consistency.
*Bean thread noodles are available at Asian markets and at Whole Foods. They are also sometimes called cellophane noodles. Just look for the thin, clear, bean noodles or use rice noodles in their place.
Your book from the South made it to the Great White North. Don't know why so long, after following here since when you were asking for feedback on the recipes for it. At Toronto's Cookbook Store, I mentioned it to the owner. "Someone else asked about that one" so maybe she'll find you. Canadians need y'all!
mmmm tofu with peanut sauce is my favorite dish!
This looks and sounds utterly delicious- could be my new favourite lunch :)
Have to make soon! Love spicy and I have tons of fresh herbs to use.
Excellent round up of all the delicious recipes. Wonderfully prepared.
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Amazing post, you have the best taste!
chowringhee kathi roll
Kathiroll is one of my favourites! Yours looks great :) I make it often as i never manage to set paneer properly and get a crumbled one, making it perfect for this! chowringhee kathi roll
Absolutely delicious. Adorable presentation of veg spring rolls.
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Nice recipe in vietnam and this place is also best for spent time thanks for the blog. Restaurant near venkateshwar college
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