Summer Rolls with Vietnamese Sesame Dip

Name: Summer Rolls with Vietnamese Sesame Dip
Prep time: 20 min
Cook time: 15 min
Total time: 2 h
Yield: 20
Cuisine: Asian
Ingredients: 150 g tofu; 3-3 1/2 tbsp soy sauce; 1 tbsp Sesame oil; 150 g shiitake mushrooms; 5 tbsp neutral cooking oil (for frying); Salt; Pepper; 30 g rice vermicelli noodles; 2 stalks each of mint, coriander and Thai basil; 2 large, red, mild chilies; small iceberg lettuce; 1-2 tbsp freshly grated ginger; 1 tbsp grated palm sugar (or brown sugar substitute); 1 tbsp lime juice; 20 rice paper sheets (20 cm diameter); 1 red chili pepper; 3-3 1/2 tbsp fish sauce; 1 1/2 tbsp lime juice; 2 tbsp rice vinegar; 2-3 tbsp grated palm sugar; 2 tbsp toasted sesame seeds

Prep: 20min

| Servings: 20 | Cook: 15min

Summer rolls with a fresh Vietnamese sesame dip are a fingerfood recipe featuring crisp ingredients. Try this and more recipes from Spoonsparrow!

Ingredients

150 g tofu
3-3 1/2 tbsp soy sauce
1 tbsp Sesame oil
150 g shiitake mushrooms
5 tbsp neutral cooking oil (for frying)
Salt
Pepper
30 g rice vermicelli noodles
2 stalks each of mint, coriander and Thai basil
2 large, red, mild chilies
small iceberg lettuce
1-2 tbsp freshly grated ginger
1 tbsp grated palm sugar (or brown sugar substitute)
1 tbsp lime juice
20 rice paper sheets (20 cm diameter)
1 red chili pepper
3-3 1/2 tbsp fish sauce
1 1/2 tbsp lime juice
2 tbsp rice vinegar
2-3 tbsp grated palm sugar
2 tbsp toasted sesame seeds

Instructions

1.
Cut tofu into strips about ½ cm thick and 2 cm wide. Whisk soy sauce and sesame oil together and marinate the tofu strips in it.
2.
Remove stems from shiitake mushrooms and slice caps into thin rounds. Heat oil, fry mushrooms until light brown all over, season with salt and pepper.
3.
Soak rice noodles for about 15 minutes in hot water. Drain, pat dry, then cut into ~5 cm pieces with scissors.
4.
Wash and dry mint, coriander and Thai basil; pluck leaves from stems.
5.
Wash chilies, halve them, remove stems, seeds and membranes, slice flesh into very thin strips.
6.
Remove outer leaves of lettuce and cut into strips.
7.
Whisk ginger, palm sugar and lime juice. Carefully mix all filling ingredients except the lettuce together.
8.
Soak rice paper according to package instructions in cold water, then lay flat on a kitchen towel. Place about 1 tsp of lettuce in the lower third of each sheet, spread 1 tbsp of filling over it. Fold sides over the filling and roll gently so long rolls form. Repeat with remaining sheets.
9.
Place finished rolls side‑by‑side on a baking tray covered with a damp cloth, cover again with another damp cloth to keep them from drying out. Do not stack them.
10.
For the dip, wash a chili pepper, halve it, remove stem, seeds and membranes, cut flesh into small cubes. Combine all dip ingredients with 100 ml water.
11.
Serve by cutting rolls in half if desired; dip into sauce before eating.