Salad Rolls with Pumpkin and Tofu Recipe from Vietnam

Ingredients

• 30 ml 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 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 sauce
• 20 dried rice wrappers
• salt, to taste
• 1/4 tsp Nuoc Cham (optional, as a dipping sauce)