Vietnamese Summer Rolls with Crispy Tofu
Ingredients
For the summer rolls
1 dash black pepper
3 small carrot (sliced into strips)
1 tbsp chives
61⁄4 oz firm tofu (sliced)
1 lime
1 tablespoon olive oil
1 medium onion (sliced into strips)
8 sheets rice paper
1 dash salt
1⁄2 head white cabbage (sliced into strips)
3 small zucchini (sliced into strips)
Preparation
1
Heat the oven up to 200°C (390°F).
2
Place the sliced vegetables in a bowl. Season them with oil, salt, pepper and lime to taste and let them rest.
3
Warm 2 litres of water in a large pot.
4
Season the tofu with oil, chives, salt and pepper to taste and squeeze a 1/4 of lime on it.
5
Bake the tofu in the oven for 8 minutes.
6
Dip the rice paper sheets in the hot water till they soften (avoid burning your hands by rotating the sheet and avoid the sheets to stick to themselves).
7
Lay down the sheets on a chopping board and lay on top of them the vegetables and the sliced tofu.
8
Roll both sides of the rice paper sheets to shape a roll.
9
Eat them!
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About
Vietnamese Summer Rolls with Crispy Tofu
Yield:
2 servings
Added:
Sunday, October 22, 2017 - 9:38pm
