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Raw Thai Summer Rolls with Tofu

Servings 10 rolls

Ingredients

  • 10 small rice wraps plus a few extras for when you mess up
  • 1 large bell pepper cut into matchsticks
  • 1 large mango – ripe or green – cut into matchsticks
  • 1 large yellow summer squash cut into matchsticks
  • 1 container of sunflower or other sprouts
  • 1 large candy cane or other colored beet sliced thinly (use a mandoline if you have one)
  • ½ block of tofu drained and cut into matchsticks
  • ½ cup peanuts crushed (I used salted peanuts)
  • 1 bunch each of cilantro mint, and basil, washed, dried, and with the leaves torn off the stems.

Instructions

  1. Soften the rice paper wraps according to package instructions, or by quickly passing them under a running tap to wet them, and laying between damp kitchen towels.

  2. When the rice wraps are ready to work with, lay a small amount of each ingredient down on each one, starting with the beets (for show, of coursand ending with a sprinkling of peanuts and then some of each of the herb leaves. Roll up the wraps and place them on a tray.
  3. Serve room temperature, with Thai sweet chili sauce.