Makes approximately 15 rolls

INGREDIENTS

For rolls

4 oz rice vermicelli noodles
15 spring roll rice paper skins
5 ounces deep fried tofu, sliced into rectangular pieces (appx. 2 inches x ½ inch)
3 carrots, peeled and julienned
1 cup oyster mushrooms / other julienned vegetable of your choice
1 cup bean sprouts
1 cup fresh cilantro sprigs, cut into 2 inch long sprigs
1 cup fresh mint leaves
1 cup scallions, sliced into 3 inch long sprigs

For dip

2 tablespoons smooth peanut butter
½ cup of hoisin sauce
½ tablespoon of fish sauce

DIRECTIONS

Bring a pot of water to boil and turn off the heat. Soak the noodles in the hot water for 3 minutes or until the noodles have softened. Bring another pot of water to boil, turn the heat off and then put it aside (you will use this water to moisten spring roll skins). Ladle several cups of hot water into a large bowl.

Dip a spring roll skin into the bowl of warm-hot water. Spread onto a large plate. On the edge closest to you, assemble a “sleek palm-full” of noodles as instructed in class. On top of the noodles, place one piece of tofu, an amount of carrots, oyster mushrooms, julienned vegetables of your choice (if using), some bean sprouts, 2 cilantro sprigs, 2 mint leaves and one sprig of scallion. Carefully roll, again, using the “envelope method” as instructed in class. Repeat for each roll.

For the dip, in a saucepan, over low heat, stir peanut butter until smooth. When the peanut butter has started to become a smoother consistency, add the hoisin sauce and stir for 1 minute. Add fish sauce, and stir.

© Recipe Property of John Vang