Shrimp & Tofu Spring Rolls (vietnamese-style)

Vietnamese “Spring Rolls” are a misleading name. These things should be called “salad tubes.” Matter of fact, let’s go with that 🤘🏼 Adam

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Vietnamese Spring Rolls

Ingredients

Spring Rolls

• Red Leaf Lettuce
• ½ pound Shrimp, cooked
• ½ pound Tofu
• ½ bunch Mint
• ½ bunch Cilantro
• ½ bunch Chives (long)
• Rice Noodles
• Spring Roll Papers

Peanut Sauce

• 2 Tbsp Neutral Oil
• 4 Garlic cloves, minced
• ½ cup Hoisin
• 3 Tbsp Peanut Butter
• 1 Tbsp Sriracha
• ½ cup Water
• Kosher Salt, to taste

Instructions

Spring Rolls

1. Set up a large shallow bowl or high-sided plate with room temperature water. Drop in a Spring Roll Paper and submerge it for 2 seconds, remove it from the water and lay it on a clean work surface.
2. Lay down some cooked and cooled rice noodles, followed by a torn piece of red leaf lettuce, shrimp, tofu, mint, cilantro and chives. Roll the spring roll tightly, like a burrito, and place it on a plate. Rinse and repeat with the remaining rolls. Be sure not to stack the finished spring rolls as they will stick together.

Peanut Sauce

1. In a small saucepan over medium heat, saute garlic for 1 minute. Add hoisin, peanut butter, sriracha and water and mix until homogeneous. Bring to a simmer, then cut the heat and transfer to a heat-proof bowl. As the sauce cools, it will thicken. Sprinkle with ground peanuts and serve with the spring rolls. The sauce will stay fresh in a sealed container in the fridge for 1 week.

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