Vietnamese Style Summer Rolls With Shrimp Or Tofu
Ingredients
- 8 round Vietnamese rice wrappers (specifically for spring/summer rolls)
- 4 oz. thin Vietnamese rice noodles (“vermicelli” or “rice stick”)
- about ¼ lb, or 12 total shrimp in their shells
- about half a small block of fried tofu, cut to 12 quarter-inch thick squares
- 2 tablespoons rice vinegar
- 3 scallions, thinly julienned
- 1 bunch cilantro, long stems trimmed
- 16 basil or mint leaves
- optional: 1 cucumber, peeled, seeded and julienned, or mung bean sprouts
- 1/4 cup Hoisin sauce
- juice of 1 lime
- 1 tablespoon brown sugar
Instructions
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