Inspired by the Vietnamese chicken salad rolls @ Pei Wei, I decided to try to make my own. I started with some ideas taken from an AllRecipes.com. Working with the rice paper took some getting used to. You have to be very careful not to fill them up too much and not to rip them when you are rolling them up. By the fourth one, I had a rhythm to it.
- 1 package of cubed tofu, drained
- rice wrappers
- 1/2 package dried rice noodles
- 1/2 cup bean sprouts
- carrots, shredded
- Thai sesame lime dressing, to taste
Prepare the rice noodles by placing them in a bowl of hot water until soft (about 3 minutes). Drain and mix with all other ingredients except for the rice wrappers. Place one rice wrapper flat in hot water (casserole dishes work well). Remove and lie flat on paper towels then blot dry until pliable. Spoon mixture onto wrapper, fold in both ends and roll up. I served this with a peanut satay dipping sauce (store-bought).