Best made with:
Summer Salad Rolls
- Dairy-Free
- Lunch
- Firm Tofu
- Ethnic Cuisine
Our savoury Flavoured Dried Tofu lends well to the refreshing Thai basil in this delicious wrap. Don’t forget to serve with the best part…the dipping sauce.
Ingredients
| 1 pkg | Sunrise Flavoured Dried Tofu , julienned |
| 1 | cucumber , seeded and julienned |
| 2 | carrots , peeled and coarsely grated |
| ½ bunch | Thai basil leaves |
| 1 pack | thin vermicelli noodles , boiled, drained & cooled |
| 12 | rice paper spring roll skins |
| 1 | leaf lettuce head |
Dipping Sauce:
| 3 tbsp | hoisin sauce |
| ½ cup | peanut butter |
| ½ cup | water |
| 2 tbsp | lime juice |
Directions
- In a small bowl, mix dipping sauce ingredients together and set aside. Boil several cups of water.
- Pour the boiled water into a shallow baking dish so it is ½ inch deep, allow 5 minutes to cool.
- Carefully, one at a time, dip the entire spring roll skin into the warm water, shaking off any excess water.
- Immediately place the skin on a large cutting board and wait about 30 seconds for the skins to soften.
- Arrange some ingredients in the center of the paper, forming a row down the middle. Leave space on either side of the row for folding.
- Fold in the sides of the skin inwards, then fold over the flap closest to you around the ingredient pile. Roll the skin up to make a tight wrap.
- Cut each roll in half and serve alongside peanut hoisin dipping sauce. Repeat steps 3-7 for desired amount of salad rolls.
Tip
You may substitute the Thai basil leaves with 1 bunch of cilantro.