Description

This recipe transforms fresh spring rolls into a satisfying noodle bowl by slicing filled wrappers into slurpable strands. It’s a light, vibrant, no-cook option, perfect for quick weeknight dinners.

Ingredients

Scale

400 g extra-firm tofu, pressed and drained
1 tbsp low-sodium soy sauce
1 tsp toasted sesame oil
1/4 tsp grated fresh ginger
2 tbsp neutral oil, for frying
10–12 rice paper wrappers (22 cm or 8.5 inch)
1/2 large cucumber, julienned
1 medium carrot, julienned
2–3 large butter lettuce leaves, thinly sliced
1/4 cup fresh mint leaves, roughly chopped
1/4 cup fresh cilantro, roughly chopped
1/2 cup natural peanut butter
Juice of 1 large lime
1 stalk fresh lemongrass, finely minced
1 tbsp rice vinegar (inferred)
1 tbsp maple syrup (inferred)
1 tsp chili garlic sauce (inferred)
1 clove garlic, minced (inferred)
1/4 to 1/3 cup warm water
1 tbsp chopped peanuts, for garnish

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Instructions

Prepare Tofu: Marinate sliced extra-firm tofu for at least 15 minutes in a mixture of soy sauce, sesame oil, and grated ginger. Heat neutral oil in a large non-stick skillet over medium-high heat and pan-fry the tofu slices until golden brown and crispy, about 3-4 minutes per side. Remove and set aside to cool slightly.
Blend Dressing: Combine peanut butter, minced lemongrass, lime juice, soy sauce, rice vinegar, maple syrup, chili garlic sauce, garlic, and water in a blender or food processor. Blend until smooth, gradually adding water until the dressing reaches a thick, pourable consistency.
Soften Wrappers: Fill a shallow dish with warm water. Submerge one rice paper wrapper at a time for 20-30 seconds until pliable but still firm enough to handle. Lay the softened wrapper flat on a cutting board or damp kitchen towel.
Fill and Slice Rolls: Place a few pieces of cooked tofu and a small handful of julienned vegetables and herbs onto the center of the softened wrapper. Roll tightly into a cylinder, tucking in the sides. Stack 2-3 rolls together and slice crosswise into 1.5 cm wide noodles using a sharp knife.
Toss and Serve: In a large bowl, gently toss the sliced rice paper noodles with the remaining fresh vegetables and about half of the prepared dressing. Arrange in a serving bowl, drizzle with the remaining dressing, and garnish with chopped peanuts and extra herbs.

Notes

Do not over-soak the rice paper to prevent tearing; soak for 20-30 seconds only. The dressing can be made up to 3 days in advance; however, assembled noodles are best eaten immediately and will become less crisp if stored for more than one day.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: No-cook, Pan-frying
Cuisine: Vietnamese

Nutrition

Serving Size: 1 serving
Calories: 300 calories
Sugar: 4 g
Sodium: 250 mg
Fat: 22 g
Saturated Fat: 4 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 4 g
Protein: 15 g
Cholesterol: 0 mg