My YJ Recipes
Nutritional InformationServes 2
Amount Per serving:
Garden Rolls 1 1/2 to 2 oz. dried cellophane, or bean thread, noodles 6 rice paper wrappers 6 pieces red leaf lettuce, rinsed, dried and stem end trimmed 1 cup shredded carrots Bunch fresh coriander, rinsed 4 oz. Asian-seasoned baked tofu 6 thin scallions, green ends slivered Dipping Sauce 1/2 cup hoisin sauce 1 Tbs. crunchy peanut butter 1 Tbs. Asian chili paste, or to taste
- Soak noodles in boiling water to cover, about 7 minutes, or until softened. Drain, rinse in cold water and drain again. When cool, divide into 6 equal-sized portions.
- Assemble ingredients in separate piles on work surface, cutting tofu into thin slices for total of 12 pieces. Starting with first roll, quickly wet rice paper wrapper in warm water, and place flat on work surface. Place 1 piece leaf lettuce on wrapper and layer on top shredded carrots, leafy sprigs fresh coriander, 2 strips tofu and 1 portion noodles. Wrap up roll tightly, starting at nearest rounded edge, taking one turn. Fold in left edge over filling, leaving right edge open. Continue rolling wrapper tightly into neat packet. Insert scallion into unwrapped edge of roll so green end protrudes like plume. Repeat process with remaining ingredients. Set aside rolls on serving platter, and cover with damp paper towels until ready to serve.
- To mix dipping sauce, stir all ingredients until well mixed. Place in serving dish, and pass with garden rolls.
Fragrant fresh herbs and greens, tender raw veggies, some sort of spiciness and a tofu product match well with Riesling. Try this fabulous effort between a US winery and a German winemaker: Château Ste. Michelle Eroica Dr. Loosen Riesling.