Vietnamese Fresh Rolls
Vietnamese fresh rolls, filled with fresh mint, basil & lettuce, crunchy peanuts and carrots, and seared marinated tofu and mushrooms.
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Cooking tools:
- Mortar and pestle
- Microplane
- Pie dish
- Skillet
- Mixing bowl
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Peeler
- Kitchen towel
- Stove
- Serving platter
- Colander
- Saucepan
- Kettle
- Tongs
- Spatula
- Slotted spoon
- Pot
- Paper towel
Ingredients
- 2 small carrots
- 1/2 cup roasted peanuts
- 1 cup mint leaves
- 1 cup Thai basil leaves
- 3-4 large romaine lettuce leaves
- dried rice noodles
- 12 rice paper sheets
- 14 ounces block firm tofu
- 2 cloves garlic, grated on a microplane
- 2 teaspoons tamari or light soy sauce
- 2 teaspoons honey
- 1 teaspoon rice vinegar
- 2 tablespoons coconut oil
- 1 box cremini mushrooms
- 2 garlic cloves
- 1/2 cup Thai basil leaves
- 1 tablespoon sugar
- 1/4 cup water
- 2 tablespoons rice vinegar
- 1 teaspoon light soy sauce
- 4 teaspoons lime juice
- 1/2 teaspoon salt
- 1 garlic clove, grated on a microplane
- 1 fresh red Thai bird chili (finely chopped or thinly sliced, optional)
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