Vietnamese salad rolls

340 grams extra firm tofu, cut into long strips
unbleached white flour
grapeseed oil


3 teaspoons ginger, minced 
2 teaspoons 
garlic, minced
3 tablespoons tamari

3–4 ounces vermicelli rice noodles, soaked in hot water

English cucumber, cut into thin strips
carrot, cut into very thin strips or grated
mango, peeled and cut into thin strips
jalapeño, cut into thin strips

fresh mint
Thai basil
cilantro, chopped
bean sprouts

Bánh Tráng (Vietnamese rice paper)


Lightly flour tofu strips and fry in grapeseed oil until golden brown. Marinate tofu in ginger, garlic, and tamari, setting aside until assembly of rolls.

Soak rice vermicelli in hot water until soft, then drain, dry in paper towels, chop roughly, and reserve in bowl. 

Prepare rest of ingredients by thinly slicing into short strips, placing in bowls on table.

Assemble salad rolls by briefly soaking a sheet of rice paper in water, then filling with ingredients (don’t over-fill) and wrapping into a roll (like a burrito). Serve with peanut sauce.

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