Spring Rolls (tofu, shrimp)
Prepare spring rolls with tofu and shrimp using rice paper, fresh vegetables, and herbs. Serve with a dipping sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Tofu (firm, cut into strips) | 400 | Grams |
| Shrimp (peeled and deveined) | 500 | Grams |
| Rice Paper (round sheets) | 20 | Count |
| Carrot (medium, julienned) | 2 | Count |
| Cucumber (medium, julienned) | 1 | Count |
| Red Bell Pepper (julienned) | 1 | Count |
| Lettuce (leaves separated) | 1 | Head |
| Fresh Mint (leaves only) | 1 | Bunch |
| Fresh Cilantro (leaves only) | 1 | Bunch |
| Soy Sauce (for dipping sauce) | 4 | Tbsp |
| Hoisin Sauce (for dipping sauce) | 4 | Tbsp |
| Peanut Butter (smooth, for dipping sauce) | 2 | Tbsp |
| Lime (juiced, for dipping sauce) | 1 | Count |
| Garlic (minced, for dipping sauce) | 2 | Clove |
Instructions
- Prepare the dipping sauce by mixing soy sauce, hoisin sauce, peanut butter, lime juice, and minced garlic in a bowl. Set aside.
- Cook the shrimp in a pan over medium heat until pink and cooked through. Set aside to cool.
- Fill a large bowl with warm water. Dip one rice paper sheet into the water for about 10 seconds to soften.
- Lay the softened rice paper on a flat surface. Place a few strips of tofu, shrimp, carrot, cucumber, bell pepper, lettuce, mint, and cilantro in the center.
- Fold the sides of the rice paper over the filling, then roll tightly from the bottom to form a spring roll. Repeat with remaining ingredients.
- Serve the spring rolls with the prepared dipping sauce.
Prep
- Thaw shrimp if frozen.
Kitchen equipment
Julienne PeelerLarge Bowl For Soaking Rice Paper