Ingredients: 8 sheets 12” round Rice Paper Wrapper 1 cup warm Water in a large bowl 8 oz. Rice Stick, add to boiling water for 5 minutes, rinse in cold water, drain and set aside Iceberg Lettuce, shredded Bean Spouts, washed and drained Mint leaves Optional: Carrots, shredded Optional: Cucumber, cut into one fourth inch (1/4”) strips, 3” long 2 pieces Aloha Tofu brand deep-fried Tofu (atsuage) cut into one fourth inch (1/4”) strips 2 tablespoons Oil 2 heaping tablespoons Garlic, minced 1/2 Round Onion, wedged (1/2) 1 heaping tablespoon lemon grass, minced 2 heaping tablespoons Oyster Sauce
Preparation: Heat oil in fry pan, then add garlic, onions, lemon grass, tofu, and oyster sauce. Cook until onions are transparent. Set aside. Dip rice paper wrapper into warm water, quickly remove and lay flat on a clean, damp towel. (Note: the “sticky” side of the wrapper should be facing down, in contact with the towel) Lay shredded lettuce on bottom third of the wrapper. Place rice sticks, carrots, cucumbers and several bean sprouts on top of lettuce. In the middle of the wrapper, arrange 2 strips of tofu, then mint leaves, and 2 more strips of tofu. Roll wrapper half way up to form a cylinder. Fold both sides of wrapper over the filling and continue to roll until fully sealed. Keep covered with a clean, damp towel until ready to serve. Serve with peanut sauce.
Peanut Sauce for Tofu Roll
Ingredients: Oil for frying 1 tablespoon garlic, minced 4 heaping tablespoon Hoisin Sauce One half cup water (1/2 cup) 2 heaping tablespoon Creamy Peanut Butter 1 tablespoon Sugar 1 small red Chili Pepper, seeded and minced 1 tablespoon Cornstarch mixed with water
Mix Hoisin sauce, water, and peanut butter until creamy, add sugar and chili pepper. Heat oil in sauce pan and add garlic. Add mixture and bring to a boil. Add cornstarch mixture to thicken. Allow to cool and serve with deep-fried tofu rolls.