Vietnamese Tofu Summer Rolls
Vietnamese Tofu Summer Rolls, with measured ingredients and a clear cooking method. Serve with Rice Lager for a relaxed ProjectBeer table.
appetizer · Serves 4
Vietnamese Tofu Summer Rolls
Bring vietnamese tofu summer rolls to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Rice Lager when the food is ready.
Ingredients
Serves 4
8 rice paper wrappers
200 g firm tofu
80 g rice vermicelli
1 carrot, julienned
1/2 cucumber, julienned
20 g mint and coriander
2 tbsp soy sauce
2 tbsp lime juice
1 tbsp maple syrup
1 tbsp oil
Instructions
Pat tofu dry, cut into 8 batons and fry in oil for 6–8 minutes, turning until golden. Cool.
Cook noodles according to packet, rinse cold and drain. Mix soy, lime juice and maple syrup for dipping.
Soften each rice paper in lukewarm water for about 10 seconds and lay on a damp board. Add noodles, tofu, vegetables and herbs.
Fold in sides and roll firmly. Keep covered with a damp clean cloth and serve the same day with dip.
Serving Suggestions
Serve as a starter or part of a sharing spread, using the temperature and accompaniments in the method. Set out small plates and let guests help themselves.
Pairing Tips
Start with Rice Lager. A light body and crisp finish offer a clean contrast to soy, sesame and aromatic seasoning. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.