Banh Mi-Style Summer Rolls
- Level: Intermediate
- Total: 1 hr
- Active: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 136
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 5 g
- Cholesterol
- 1 mg
- Sodium
- 321 mg
- Level: Intermediate
- Total: 1 hr
- Active: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 136
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 5 g
- Cholesterol
- 1 mg
- Sodium
- 321 mg
Ingredients
For the Pickled Vegetables:
For the Tofu and Rolls:
Directions
- Make the pickled vegetables: Combine the daikon, carrot, sugar and 1 teaspoon salt in a medium bowl. Toss until the sugar and salt start to dissolve. Add the vinegar and toss again. Set aside 30 minutes, stirring occasionally.
- Meanwhile, prepare the tofu: Cut the tofu lengthwise into four 1/2-inch-thick slabs. Blot dry on both sides. Stir together the soy sauce, 2 tablespoons water, the sugar, five-spice powder and garlic in a small bowl. Heat the vegetable oil in a nonstick skillet over medium heat. Add the tofu and cook until golden, 4 to 5 minutes per side. Reduce the heat to low; pour in the soy sauce mixture and gently turn the tofu to coat. When the pan is mostly dry, remove from the heat. Let the tofu cool, then cut each slab lengthwise in half.
- Mix the mayonnaise and sriracha in a bowl. Drain the pickled vegetables and blot dry. Put all the filling components (pickled vegetables, tofu, sriracha mayonnaise, lettuce, scallions, jalapeño, cilantro and cucumber) next to your cutting board. Fill a wide shallow bowl with water. Submerge 1 wrapper in the water for a few seconds, then place on your board (it will soften as it sits).
- Fold a piece of lettuce in half lengthwise and place it along the bottom third of the wrapper closest to you (trim if necessary). Spread some sriracha mayonnaise on the lettuce. Top with about 2 tablespoons pickled vegetables, a few scallions, 2 jalapeño rounds and 3 cilantro sprigs. Place 1 piece of tofu and 1 cucumber spear a little farther up the wrapper. Fold in the sides of the wrapper, then roll up tightly like a burrito. Cover with a damp kitchen towel until ready to serve. Repeat with the remaining ingredients. Serve the rolls with lime wedges.
Cook’s Note
When dipping the rice paper wrapper in water, keep it submerged for only a few seconds. It should still be stiff when you take it out but will quickly soften as it sits. If you leave it in the water for too long, it will eventually become too soft and difficult to work with.
