Vietnamese Fresh Spring Rolls With Rainbow Vegetables and Tofu | Kaiser Permanente

Step 1

Drain tofu, wrap in paper towels, and press for 30 minutes by sandwiching between 2 cutting boards topped with a heavy object, like a pan. Meanwhile, make the dipping sauces and set them aside. For each dipping sauce, combine the ingredients and stir well. Or, use a jar and shake well. Cut pressed tofu into 1/4-inch thick 1-inch by 1/2-inch rectangles. Once the tofu has been cut, dry well with a paper towel. In a nonstick skillet over medium heat, warm oil. Add tofu rectangles in a single layer. Fry until golden brown, about 3 minutes on each side. Remove from pan and set aside. Set up your workstation for making the rolls. Set out all of the vegetables, cooked and cooled noodles, and cooked sliced tofu. Set aside a large bowl with warm water. To assemble, dip one sheet of rice paper into the water and quickly rotate to moisten the entire sheet, just a few seconds. It will appear hard but becomes pliable, so it will continue to absorb the water as it lays flat. Lay the wet rice paper on a flat work surface such as a cutting board or large plate. Arrange one lettuce leaf over the bottom third of the rice paper, running your finger along the rib to crack and flatten it. Top with three mint leaves and a thin layer (about 1/4 cup) of rice noodles. Add a few slices of tofu and a handful of assorted julienned vegetables. Avoid the temptation to overstuff! Fold in the left and right sides of the rice paper, then fold the bottom edge up and over the filling tightly and roll toward the top end, enclosing the filling completely and as tightly as you can.Repeat with the remaining ingredients. To serve, cut each roll crosswise into halves or thirds, and serve with dipping sauces.

Step 2

Drain tofu, wrap in paper towels, and press for 30 minutes by sandwiching between 2 cutting boards topped with a heavy object, like a pan. Meanwhile, make the dipping sauces and set them aside. For each dipping sauce, combine the ingredients and stir well. Or, use a jar and shake well. Cut pressed tofu into 1/4-inch thick 1-inch by 1/2-inch rectangles. Once the tofu has been cut, dry well with a paper towel. In a nonstick skillet over medium heat, warm oil. Add tofu rectangles in a single layer. Fry until golden brown, about 3 minutes on each side. Remove from pan and set aside. Set up your workstation for making the rolls. Set out all of the vegetables, cooked and cooled noodles, and cooked sliced tofu. Set aside a large bowl with warm water. To assemble, dip one sheet of rice paper into the water and quickly rotate to moisten the entire sheet, just a few seconds. It will appear hard but becomes pliable, so it will continue to absorb the water as it lays flat. Lay the wet rice paper on a flat work surface such as a cutting board or large plate. Arrange one lettuce leaf over the bottom third of the rice paper, running your finger along the rib to crack and flatten it. Top with three mint leaves and a thin layer (about 1/4 cup) of rice noodles. Add a few slices of tofu and a handful of assorted julienned vegetables. Avoid the temptation to overstuff! Fold in the left and right sides of the rice paper, then fold the bottom edge up and over the filling tightly and roll toward the top end, enclosing the filling completely and as tightly as you can.Repeat with the remaining ingredients. To serve, cut each roll crosswise into halves or thirds, and serve with dipping sauces.