16-ounceblock extra-firm tofudrained, pressed, and cut into ½-inch matchsticks
½teaspoonkosher salt
¼teaspoonground black pepper
12-18sheets square rice paper wrappersbánh tráng
2cupsshredded romaine lettuceabout ½ - 1 head of romaine lettuce
1cupshredded red cabbageabout ¼ medium red cabbage
1cupthinly julienned red bell pepperabout 1 medium red bell pepper
1cupshredded carrotabout 2-3 medium carrots
1bunch fresh mint leaves
1bunch fresh Thai basil leaves
1bunch fresh cilantro
FOR THE SAUCE:
¼cuppeanut butter
¼cuphoisin
2teaspoonssambal oelek
¼cupwarm water
2tablespoonschopped peanutsoptional
Instructions
PREP SPRING ROLL FILLING:
Bring a pot of water to a boil. Add vermicelli noodles and cover.
Remove from heat and let cook for 7-8 minutes. Drain and set aside.
In a large pan or Dutch oven with tall sides, heat at least ½ inch of vegetable oil over medium-high heat for 5 minutes. The amount of oil needed will depend on the size of your pan.
Once the oil is hot, add the tofu and fry until golden, occasionally tossing to fry all sides, about 5-8 minutes.
Place the fried tofu on a plate lined with paper towels and season with salt and pepper. You may need to fry the tofu in batches depending on the size of your pan.
ASSEMBLE SPRING ROLLS:
Prepare your spring roll assembly area. Dampen your work surface with water or lightly grease it with vegetable oil to prevent the rice paper from sticking.
Dip a sheet of rice paper into a large bowl of warm water or pass it under gently running water, ensuring the entire surface is wet. Do not soak the rice paper, a quick dip is enough. The rice paper will soften as you add the fillings.
Place the softened rice paper in a diamond shape, with one corner facing you.
Create a small bed of shredded lettuce on the lower third of the wrapper closest to you.
Add a large pinch of vermicelli noodles and 1-2 pieces of tofu.
Add a large pinch of red cabbage, 2-3 pieces of red bell pepper, a large pinch of carrots, 2-3 mint leaves, 2-3 Thai basil leaves, and 2-3 cilantro leaves.
To make rolling easier, adding these ingredients in horizontal rows working upwards on the rice paper is suggested.
Fold the lower third of the rice paper over the filling, then fold in both the left and right corners. Continue rolling the rice paper from the bottom up to form a baton shape.
The rice paper should cling and seal itself, but you can moisten the seam edges with a bit of water if needed.
Cover the completed spring rolls with a damp paper towel and repeat the process until you run out of filling or rice paper.
MAKE HOISIN PEANUT SAUCE:
Whisk together peanut butter, hoisin, and sambal oelek in a medium-sized bowl.
Add warm water, one tablespoon at a time, to thin the sauce to your desired consistency. The amount of water needed may vary based on the type of peanut butter used.
Top the sauce with chopped peanuts and serve immediately with your tofu spring rolls.