Salad Rolls with Pumpkin and Tofu

Recipe Description

Salad rolls with pumpkin and tofu is also known as "Bo Bia" and can be served as a snack.

Ingredients

  • 30 ml peanut oil|peanut or sesame oil
  • 175 g tofu
  • 4 shallots
  • 2 cloves of garlic
  • 350 g pumpkin flesh, cut into strips
  • 1 carrot
  • 15 ml soy sauce
  • 3 - 4 chile peppers|green Thai chilies, seeded and finely sliced
  • 1 head of lettuce, torn
  • 1 bunch of fresh basil, stalks removed
  • 115 g roasted peanuts
  • 100 ml Hoisin|Hoisin sauce
  • 20 dried edible rice paper|rice wrappers
  • salt, to taste
  • ¼ teaspoon Nuoc Cham (optional, as a dipping sauce)

Directions

  1. Cook the tofu in a pan with oil
  2. Transfer to a plate and cut into thin strips.
  3. Sauté the shallots and garlic.
  4. Add the pumpkin and carrot, then pour in the soy sauce and ½ cup water.
  5. Add a little salt to taste and cook gently until the vegetables have softened but still have a bite to them.
  6. Meanwhile, arrange the tofu, chilies, lettuce, basil, roasted peanuts and hoisin sauce in separate dishes.
  7. Fill a bowl with hot water and place it in the middle of the table, or fill a small bowl for each person, and place the stack of rice wrappers beside it.
  8. To eat, take a rice wrapper and dip it in the water for a few seconds t soften. Lay the wrapper flat on the table or on a plate and , just off centre, spread a few strips of lettuce, followed by the pumpkin mixture, some tofu, a sprinkling of chilies, a drizzle of hoisin sauce, some basil leaves and peanuts, layering the ingredients in a neat stack.
  9. Pull the shorter edge of the wrapper (the side with filling on it) up over the stack, tuck in the sides and roll into a tight cylinder.
This article uses material from the "Salad Rolls with Pumpkin and Tofu" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License