Description
These Thai rice paper rolls come with a creamy peanut dipping sauce. They are super easy to prepare: all you need is to mix everything in one bowl. Perfect for a healthy and fresh lunch.
Ingredients
Scale
Dressing
- 6 tbsp rice vinegar
- 3 tbsp soy sauce
- 3 tbsp lime juice
- 1 tbsp agave
Rice Paper Rolls
- 1/2 block of firm tofu
- 2 tbsp soy sauce
- 1 tsp oil for cooking
- 50g raw rice noodles
- 1/2 cup shredded coconut
- 2 medium carrots
- A little sprig of fresh coriander
- 1/4 cup crushed toasted peanuts
- 2 tbsp sesame seeds
- 8–10 whole rice papers
Peanut dipping sauce
- 3 tbsp natural peanut butter
- 1 tbsp soy sauce
- 2 tbsp orange juice
- 1 tbsp lime juice
- 1 tsp agave
- 2 tbsp of water
- a small piece of fresh ginger
Instructions
- Prepare the dressing by simply mixing all the ingredients in a bowl. Set aside.
- Press the whole tofu using a tofu press or wrap in a clean absorbent towel and place something heavy on top to remove all the excess moisture (see notes for more details). Then cut the tofu into small cubes. Place in a shallow dish and add the soy sauce. Toss gently to coat and let marinate for 5 minutes.
- Heat a skillet over medium heat. Once hot, add the oil and tofu with all the leftover marinade. Cook for about 4 minutes stirring often or until golden brown. Set aside.
- Cook the rice noodles, covered in boiled water for 5 minutes until soften (for more details, refer to the packaging instructions). Then drain and set aside.
- Heat a large pan over medium heat. Add the shredded coconut and toast for about 1-2 minutes stirring constantly until slightly golden. Be careful, they can burn very quickly. Set aside.
- Peel and grate the carrots. Place in a large bowl with the tofu, rice noodles and toasted coconut. Add the fresh coriander roughly chopped, the crushed toasted peanuts and sesame seeds, and mix. Add all the dressing and toss to coat and mix all the ingredients.
- Prepare the peanut dipping sauce by mixing all the ingredients in a medium bowl. Add water a little at a time until you get the right consistency (thick but pourable).
- Prepare the rice paper rolls : Add hot water to a wide shallow dish that can fit the size of the roll papers. Plunge a single rice paper in the warm water for about 30 seconds, waving it gently. Be careful not to soak too long or the papers can easily break. It should be soft and pliable, but still firm.
- Once softened, immediately transfer the rice paper to a flat surface like a cutting board. Gently try to spread the edges of the rice paper as much as possible. Then add a layer of the mixture to the bottom third of the rice paper.
- To roll, use your hands to tuck the bottom edge of the rice paper, to completely cover the filling. Gently compress to make sure the filling is well compacted. Then tuck the left side in over the center, followed by the right side over the center. Finally, roll forward to close the roll. Do the same with an other rice paper until you have used all the filling (about 8 rolls, but it can depend on the size of the rice papers).
- Enjoy as it or cut into half, with the peanut dipping sauce and extra soy sauce.
Notes
- Pressing the tofu is optional but can be very helpful depending on the quality of the tofu you are using, to remove all the excess moisture. To press the tofu, you can use a tofu press or wrap the whole block of tofu in a clean absorbent towel and place something heavy on top (like an iron cast). Press for about 10 minutes until the tofu has released most of its water. Unwrap and proceed following the recipe instructions.
- Toasting the coconut is optional but strongly enhances the flavors and bring some crunchiness. When toasting the coconut in the pan, be very careful as it can burn very quickly. Stir constantly using a wooden spatula and remove from heat immediately when the coconut start to brown.
- To prepare the rice papers, I recommend to use warm but not boiled water. A too hot water can break the rice papers which are very fragile. Be very gentle when manipulating the rice papers.