Under The Squash Vines

Bò Bía Chay:  Summer Rolls

Ingredients: 

1 package large strand vermicelli noodles, cooked according to package

1 block firm tofu, sliced into 1-inch, fried until golden brown, cut into thin strips

1 bottle Just Egg or 3 beaten eggs, fried, cut into thin strips

2-3 medium sized carrots, sliced

1 medium sized jicama, sliced

1 bulb shallot, minced

1 bulb garlic, minced

Mushroom seasoning granules

Green onions

Rice papers

Fresh Vegetables:

Lettuce

Cucumbers

Cilantro

Chives

Sauce:

2 tablespoons peanut butter

Hot water (adjust to taste)

1 tablespoon vegetarian hoisin sauce or to taste

1 tablespoon soy sauce or to taste

1 tablespoon sriracha or to taste

Dash of sesame oil to taste

½ tablespoon rice vinegar or to taste

Optional: 

Sriracha chili paste

Toasted peanuts

Instructions: 

1. Heat oil on medium heat. Add shallots and garlic. Cook for 2 minutes.

2. Add carrots and jicama. Add mushroom seasoning granules to taste. Add green onions. Cook until most of the liquid has evaporated.

3. To mix the peanut sauce, whisk the peanut butter and ½ cup water in a bowl until peanut butter is dissolved. Add the rest of the sauce ingredients and adjust to taste. Add more water if needed for desired sauce consistency. Optional: top with sriracha chili paste and toasted peanuts.

4. To assemble summer rolls: dunk rice paper in warm water for no more than ½ a second. Set on a plate. Assemble the ingredients that you want to go on the spring rolls (carrots and jicama, tofu, eggs, vermicelli, fresh vegetables, etc). Dip in peanut sauce. For best results, assemble the rolls as you eat. Do not pre-assemble.