Vibrant Tofu & Mango Summer Rolls with Aromatic Thai Basil: So Refreshing! ðŸ¥âœ¨ðŸŒ¿
Ingredients:
For the Rolls:
8-10 sheets of rice paper (round, about 8-9 inches / 22 cm diameter)
4 ounces (115g) rice vermicelli noodles
1 (7 ounce / 200g) block firm or extra-firm tofu, pressed and cut into thin strips
1 ripe mango, peeled, pitted, and thinly sliced
1 cup (30g) fresh Thai basil leaves (or regular basil)
1/2 cup (50g) shredded carrots
1/2 cup (50g) cucumber, julienned
Lettuce leaves (like butter or romaine), torn
For a Simple Dipping Sauce (Optional):
2 tablespoons hoisin sauce (check ingredients for vegan)
1 tablespoon water
1 teaspoon lime juice
Optional: a few drops of sriracha
Directions:
1. Prepare Ingredients: Cook rice vermicelli noodles according to package directions; drain, rinse with cold water, and set aside. Pan-fry or bake tofu strips until lightly golden, if desired, or use raw. Have all other filling ingredients (mango slices, Thai basil, shredded carrots, julienned cucumber, lettuce) prepped and ready. If making dipping sauce, whisk ingredients together in a small bowl.
2. Soften Rice Paper: Fill a shallow dish (larger than the rice paper) with warm water. Working one sheet at a time, immerse rice paper in warm water for 15-20 seconds, or until soft and pliable.
3. Assemble Rolls: Lay softened rice paper flat on a clean, damp work surface. Near the bottom third, layer a piece of lettuce, a small amount of rice noodles, a few strips of tofu, some mango slices, Thai basil leaves, shredded carrots, and julienned cucumber. Don't overfill.
4. Roll: Fold the bottom edge of the rice paper up over the filling. Fold in the sides. Then, roll up tightly from the bottom to form a compact roll.
5. Repeat: Continue with remaining rice paper and fillings.
6. Serve: Serve the Tofu Rice Noodle Rolls immediately with your preferred dipping sauce (like the simple hoisin mix, peanut sauce, or sweet chili sauce). These are best enjoyed fresh.
Recipe Information:
Preparation Time: 35 minutes | Cooking Time: 5 minutes (for noodles/tofu) | Total Time: 40 minutes | Calories per Serving: Approx. 150-180 per 2 rolls (without heavy sauce) | Number of Servings: 4-5 (makes 8-10 rolls)
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