Vietnamese Spring Rolls (not fried)

(Sorry, no photo-software acting flaky)

The appeal of these spring rolls is the ease with which they can be prepared with a bit of planning. I fry the tofu ahead and prep all the greens and veggies throughout the day. When I'm ready to assemble, all I need to do is cook the noodles, and wet the wrappers. The two sauces that follow at the end of the recipe may also be prepared ahead.

You Will Need:

-2 ounces thin rice noodles (the block it is sold in contains way more than needed, but is difficult to divide. Go ahead and waste the rest, I mean, come on, we're only talking .65 cents).

-8 rice wrappers (sold in flat plastic containers in Asian import stores. I buy a brand called "Lady Farmer" because it seems oddly appropriate).

-1 block of extra firm tofu, cut into generous slices and fried. Then, cut into matchsticks.

-4 (or more) tablespoons chopped mint, and cilantro (to taste)

-2 grated carrots

-1 1/4 cup finely grated cabbage

Putting it all together:

In a pot of boiling water, cook rice noodles about three minutes or until soft-try not to overcook. Drain. In a large, flat bottomed pot, place warm water (and keep some on hand at a simmer for replacing as you go) and dip each wrapper in for a second. Remove quickly. Assemble on roll at a time before dipping the next wrapper. Don't worry if they still seem hard-they soften-up as they sit. In a row across the centre, place ingredients but do-not overfill. Fold the sides in as you go and roll-up.

That is pretty-much it, but be warned that your first couple will fail miserably. Like anything, there's a learning curve, but by the fourth or fifth wrapper, you should have it under control.

Serve immediately with the dipping sauces.


For the Sauces:

FISH SAUCE:
-4 teaspoons fish sauce
-1/4 cup water
-2 tablespoons lime juice
-1 garlic clove, finely chopped (Sometimes I use dried, minced garlic if I'm making it ahead of time)
-2 tablespoons sugar
-1/2 teaspoon chili sauce (I use the brand with the rooster on the bottle)

Mix well and chill.

HOISIN SAUCE:

1 part peanut butter to 2 parts hoisin sauce. Add enough water to thin to sauce like consistency and cook over low heat until melted. Top with a teaspoon of chopped peanuts.