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Goi cuon (tofu rice-paper rolls)
Nb persons: 8
Preparation time: 30 - 35 minutes
|Cooking Time: 10 minutes|
|110g (2/3 cup)||unsalted roasted peanuts|
|1 tbs||peanut oil|
|1||garlic clove, finely chopped|
|1||long fresh red chilli, halved, deseeded, finely chopped|
|250ml (1 cup)||water|
|80ml (1/3 cup)||coconut milk|
|2 tbs||hoisin sauce|
|150g||firm tofu, coarsely chopped|
|100g||fresh shiitake mushrooms, trimmed, thinly sliced|
|1||carrot, peeled, cut into matchsticks|
|1 tbs||soy sauce|
|1 tsp||caster sugar|
|25g||rice vermicelli noodles|
|8 round (22cm-diameter)||rice-paper sheets|
|8||baby cos lettuce leaves|
|16||fresh mint leaves|
|2 tbs||unsalted roasted peanuts, extra, coarsely chopped|
1. Process the peanuts in a food processor until a coarse paste forms. Heat half the oil in a small saucepan over medium heat. Cook the garlic and chilli, stirring, for 1 minute or until aromatic. Add the peanut, water, coconut milk and hoisin sauce. Bring to the boil. Reduce heat to low. Cook, stirring, for 2 minutes or until the sauce thickens and is deep brown. Set aside to cool.
2. Heat the remaining oil in a medium frying pan. Cook the tofu, mushroom and carrot for 3 minutes or until soft. Stir in the soy sauce and sugar. Set aside to cool slightly.
3. Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain. Soak 1 rice-paper sheet in warm water for 30 seconds or until soft. Place on a clean work surface. Place 1 lettuce leaf in the centre of the rice-paper sheet. Top with a heaped tablespoon of the tofu mixture, one-eighth of the noodles and 2 mint leaves. Fold in the ends and roll up firmly to enclose the filling. Repeat with the remaining rice-paper sheets, lettuce, tofu mixture, noodles and mint to make 8 rice-paper rolls.
4. Transfer to a serving platter and sprinkle with the chopped peanut. Serve with the peanut sauce.
Serves 8 as part of a banquet, or double for main meal.
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