I think I’ve mentioned this before, but when I lived in Tampa, there was one (yes, just one) restaurant in Tampa with a veg menu, this lovely little place called Trang’s Viet Cuisine. I ate there every day during college. I think when I left, they probably felt the economic impact.
They had the best peanut sauce for their summer rolls that I ever tasted. I think because I was such a devoted customer, when I said I was moving away they let me know the ingredients. I played with the ingredients and think I’ve got it pretty well matched.
In my summer rolls, I prefer to use tofu, vegan ham (we use May Wah’s “sham”), rice noodles, and mint. You can feel free to add whatever your favorites are too, i.e carrots, or lettuce.
|1/2 cup peanut butter
1/2 cup water
3 Tbsp vegetarian hoisin sauce
|1 Tbsp lime juice
1 tsp garlic chili paste
Place peanut butter, water, hoisin sauce, lime juice and chili paste in a food processor and blend together until smooth.
Ingredients: Makes 12 rolls
|12 8-inch round rice paper wrappers
8 ounces vermicelli rice noodles or rice sticks
1 cup mint leaves leaves and thin stems, torn into bite-size pieces
7 oz (1/2 block) extra firm tofu, sliced into strips
8 oz of vegan ham, sliced into strips
|1/4 Canola Oil
2 Tbsp Sesame Oil
1 cucumber, sliced into thin strips
1/2 cup chopped peanuts
1. Bring a large pot of water to a boil. Turn off heat, add noodles, and allow to sit for 10 minutes. Drain in a colander and rinse with cold water; set aside.
2. To assemble rolls: Fill a large pie plate or shallow bowl with very warm tap water. Lay a clean, damp kitchen towel on counter to use as a work surface; Submerge two paper wrappers in the water to soften, about 1 minute.
3. Pour 1/4 cup of vegetable or canola oil and 2 Tsbp of sesame oil in a large frying pan. Place strips of tofu and ham in batches into the oil, turning frequently until crispy and browned. Remove from pan and place on paper towels to remove excess oil.
4. In lower third of circle, place a small handful of noodles, leaving about an inch and a half of empty wrapper on either side. Place two or three pieces each of cucumber, vegan ham, and tofu, then sprinkle with peanuts and mint. To roll, fold left and right sides of wrapper snugly over the filling. Lift the bottom of the wrapper over the filling, tucking it underneath, then roll up firmly but gently. Place seam side down on a plate, and continue with remaining wrappers and filling.