salad rolls

30 minutes

rolls:
6 rice paper wrappers (twin dolphin are a sturdy choice)
2 cups lettuce or spinach
1 large carrot, julienned
1/2 cup fresh basil leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1/2 cup red cabbage, finely cut
rice vermicelli
1 block extra firm tofu, pressed
1/2 cup bean sprouts

peanut sauce:
3 cloves minced garlic
1 1/2 cup soy milk
4 tablespoons hoisin sauce
4 tablespoons peanut butter

okay, this is more like a guideline for salad rolls than a recipe. there is a lot of room for variation and it always tastes yummy, so mix it up however you like.

press tofu. i do this by placing the block of tofu on a plate, putting another plate on top and a cast iron skillet on top of that. i usually let it sit for 20 minutes. meanwhile, boil a pot of water and get the rice vermicelli going according to the directions on the package. i generally use about 1/4 of the package. drain and rinse with cold water when done cooking. julienne the carrots and stem the herbs. you can use a variety of herbs, but basil is a must. i like all three in my rolls. finely slice the cabbage. i place all of the ingredients in little piles on the counter and then put them together in an assembly line manner. slice the tofu in half lengthwise and then slice it in to 1/2 inch strips. preheat a stove top griddle or large skillet. place a teaspoon of sesame or vegetable oil on griddle and gently lay pieces of tofu on skillet. sprinkle with salt/garlic salt and fresh ground pepper. let cook a couple of minutes on each side until golden brown. remove and set aside. i don't soak the rice paper. i just run it under hot water and then slap it on the granite, textured side down. it will continue to soften. begin building the rolls, starting with lettuce and then adding the remaining ingredients in the quantity and order that suits you. carefully roll as tightly as you can without breaking the rice paper. starting from one side, roll rice paper over the veggies, kind of tucking the edge under them. fold the ends over to secure them and then continue rolling. Slice in half at a diagonal.

for the peanut sauce, heat a large pan over medium-high heat. place a tablespoon of oil in once hot. add garlic and very quickly saute until fragrant. add soy milk, then hoisin (to taste). whisk well. add peanut butter. bring to a boil, while whisking. remove from heat. it will thicken as it cools.

i serve the rolls with peanut sauce as well as sri racha and a multitude of other different chili sauces. we are suckers for spicy. my daughter who is two always eats half a roll, even though it is rather messy, but her favorite part is dipping the remaining tofu in peanut sauce and eating that.