Crispy Tofu Fresh Spring Rolls with Peanut Dipping Sauce

By Sprig Originals ✓ · cooked up in Sprig

Vietnamese goi cuon chay built around pan-crisped tofu strips that stay golden and chewy instead of turning spongy inside the wrapper. Cold rice vermicelli, a full fistful of mint and Thai basil, crunchy cucumber and carrot, and a glossy peanut-hoisin sauce for dunking. No cooking skill required beyond a hot skillet and a bowl of warm water — the rolling gets easy by roll number three.

Ingredients

• 14 oz extra-firm tofu, drained
• 1 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/2 tsp granulated sugar
• 2 tbsp neutral oil, such as canola

• 1/3 cup creamy peanut butter
• 3 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp soy sauce
• 1 clove garlic, finely grated
• 1 tsp chili garlic sauce, plus more to taste
• 5 tbsp warm water, plus more as needed
• 1 tbsp roasted peanuts, chopped, for garnish

• 4 oz dried rice vermicelli noodles
• 12 round rice paper wrappers (8-inch), plus a few extra
• 6 leaves green leaf or butter lettuce, thick ribs removed, torn in half
• 1 cup fresh mint leaves
• 1 cup fresh Thai basil leaves (or Italian basil)
• 1/2 cup fresh cilantro sprigs
• 1 medium carrot, julienned or coarsely grated
• 1/2 English cucumber, seeded and cut into thin batons
• 2 scallions, cut into 3-inch lengths, then thin strips

Instructions

1. Press the tofu: wrap the block in a clean kitchen towel or several paper towels, set it on a plate, and weigh it down with a skillet or a few cans. Leave 15 minutes while you prep everything else, then cut lengthwise into slabs about 1/2 inch thick and cut those into strips roughly 1/2 inch wide and 3 inches long — you want 24 strips, two per roll.
2. Make the peanut sauce: whisk the peanut butter, hoisin, rice vinegar, soy sauce, grated garlic and chili garlic sauce in a small bowl until smooth, then whisk in the warm water 1 tablespoon at a time until it's the texture of heavy cream and coats a spoon. Taste and add more chili or a splash of vinegar; it should be salty-sweet with a little heat. Set aside and top with chopped peanuts just before serving.
3. Cook the noodles: bring a medium pot of water to a boil, add the rice vermicelli, and cook 3 to 4 minutes, until fully tender with no chalky center. Drain and rinse under cold running water for 30 seconds, tossing with your fingers so the strands don't clump, then drain very well — wet noodles will tear rice paper. Snip through the pile a few times with scissors so the strands are 3 to 4 inches long.
4. Season and crisp the tofu: pat the tofu strips dry, toss them gently in a bowl with the soy sauce, sesame oil and sugar, then sprinkle over the cornstarch and turn until every strip is lightly coated. Heat the neutral oil in a nonstick or well-seasoned skillet over medium-high until it shimmers, about 2 minutes.
5. Lay the tofu in the pan in a single layer, not touching, and fry undisturbed 3 to 4 minutes per side, turning once or twice, until deeply golden and firm at the edges — about 8 minutes total. Transfer to a rack or paper towels; do not cover, or the crust will steam soft. Let cool to warm or room temperature before rolling.
6. Set up your station: arrange lettuce, mint, Thai basil, cilantro, carrot, cucumber, scallion, noodles and tofu in a row on a large board. Fill a wide shallow bowl or pie plate with warm (not hot) water, and dampen a clean kitchen towel or large cutting board as your rolling surface.
7. Dip one rice paper wrapper into the warm water for 8 to 12 seconds, rotating it — pull it out while it's still slightly stiff, like a soft plastic sheet. It will keep softening on the board. Lay it flat on the damp surface.
8. On the lower third of the wrapper, leaving a 1 1/2-inch border on both sides, lay a half lettuce leaf, then a small tangle of noodles (about 2 tablespoons), a pinch each of carrot, cucumber and scallion, and a generous 5 or 6 leaves of mint and basil plus a cilantro sprig. Keep the pile compact and low — overfilling is the main cause of tears.
9. Lift the bottom edge over the filling and roll once, snugly, using your fingertips to tuck the filling tight. Lay 2 tofu strips end to end in the seam just above the roll, with a few whole herb leaves on top so they show through the wrapper, then fold in both sides and continue rolling to seal. The wrapper sticks to itself; no water needed.
10. Set each finished roll seam-side down on a platter, not touching its neighbors (they glue together within minutes). Repeat with the remaining wrappers, working through all 12. If a wrapper tears, wrap a second soaked sheet around the outside and carry on.
11. Serve within an hour, at cool room temperature, with the peanut sauce alongside. To serve, cut rolls in half on a sharp diagonal with a very sharp knife, or leave whole for dunking.

Chef's tips

Nutrition (per serving, estimated)

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