RCI-SN.003.0222.001
Salad Rolls with Pumpkin and Tofu
Salad rolls with pumpkin and tofu is also known as "Bo Bia" and can be served as a snack.
Prep40 min
Cook45 min
Total85 min
Servings4
Difficultyadvanced
Ingredients
- peanut or sesame oil30 ml
- 175 g
- 4 unit
- 2 cloves
- pumpkin flesh350 gcut into strips
- 1 unit
- 15 ml
- green Thai chilies3 - 4 unitseeded and finely sliced
- of lettuce1 headtorn
- bunch of fresh basil1 unitstalks removed
- 115 g
- 100 ml
- dried rice wrappers20 unit
- salt1 unitto taste
- Nuoc Cham (optional¼ teaspoonas a dipping sauce)
Method
1
Press the tofu between paper towels to remove excess moisture, then cut into thin strips approximately 5 mm thick.
5 minutes
2
Heat 15 ml of peanut or sesame oil in a large skillet over medium-high heat. Add the tofu strips and fry until golden brown on both sides, approximately 3-4 minutes per side. Transfer to a paper towel-lined plate and set aside.
10 minutes
3
Peel and mince the shallots and garlic cloves. Slice the carrot into thin matchsticks using a julienne peeler or knife.
8 minutes
4
In the same skillet, heat the remaining 15 ml oil over medium heat. Add the minced shallots and garlic, stirring until fragrant, approximately 1 minute.
2 minutes
5
Add the pumpkin strips to the skillet and cook, stirring occasionally, until the pumpkin is tender and lightly caramelized, approximately 8-10 minutes.
9 minutes
6
Pour the soy sauce over the pumpkin and stir to combine. Season with salt to taste and remove from heat. Set aside to cool to room temperature.
2 minutes
7
Crush the roasted peanuts into coarse pieces using a mortar and pestle or food processor.
3 minutes
8
Prepare a shallow bowl filled with warm water. Briefly dip each rice wrapper into the water for 2-3 seconds until pliable, then lay flat on a clean work surface.
9
Assemble each roll by layering on the rice wrapper: a few leaves of torn lettuce, fresh basil leaves, cooked pumpkin mixture, fried tofu strips, carrot matchsticks, and a pinch of the sliced green Thai chilies.
20 minutes
10
Sprinkle approximately 1 teaspoon of crushed roasted peanuts over the filling. Fold the bottom edge of the wrapper over the filling, then fold in the sides and roll tightly toward the top edge until sealed.
15 minutes
11
Arrange the completed rolls seam-side down on a serving platter. Mix the hoisin sauce with a small amount of water if desired to thin the consistency slightly.
2 minutes
12
Serve the salad rolls immediately alongside hoisin sauce and Nuoc Cham for dipping, if desired.