Equipment
Ingredients
Tofu and Noodles
- 200 g firm tofu, cut into long batons
- 15 ml vegetable oil
- 100 g rice vermicelli noodles, dry
Fresh Vegetables and Herbs
- 8 rice paper wrappers, dry
- 80 g butter lettuce, leaves separated and washed
- 100 g cucumber, julienned
- 80 g carrot, peeled and julienned
- 15 g fresh mint, leaves picked
- 15 g fresh cilantro, leaves and tender stems
- 15 g fresh thai basil, leaves picked
Black Bean Garlic Sauce
- 20 g fermented black beans, rinsed and lightly mashed
- 3 garlic, minced
- 10 ml vegetable oil
- 30 ml light soy sauce
- 15 ml rice vinegar
- 15 g sugar
- 45 ml water
- 5 ml toasted sesame oil
Nutrition (per serving)
Method
Bring a medium pot of water to a rolling boil. Cook the rice vermicelli noodles according to package instructions, then drain immediately in a colander and rinse thoroughly under cold water to stop the cooking and remove excess starch.
Heat 15ml of vegetable oil in a skillet over medium-high heat. Sear the tofu batons until they develop a golden-brown crust on all sides, then transfer to a cutting board to cool.
Heat the remaining 10ml of vegetable oil in a small saucepan over medium heat. Add the minced garlic and mashed fermented black beans, cooking until highly fragrant.
Pour the water, soy sauce, rice vinegar, and sugar into the saucepan with the black bean mixture. Stir continuously and simmer gently until the sugar dissolves completely and the sauce thickens slightly.
Remove the saucepan from the heat. Stir in the toasted sesame oil, then transfer the sauce to a small mixing bowl and set aside to cool entirely.
Fill a large shallow dish with warm water, ideally around 40°C/105°F. Submerge one rice paper wrapper into the water for about five seconds until it just begins to soften, then carefully transfer it flat onto a clean, dry cutting board.
Arrange a small piece of butter lettuce on the lower third of the wrapper. Layer a small pinch of the cooked noodles, one piece of seared tofu, some cucumber and carrot julienne, and a generous assortment of the mint, cilantro, and Thai basil on top of the lettuce.
Lift the bottom edge of the rice paper over the filling, pulling it gently but firmly to compress the ingredients. Fold both the left and right sides of the wrapper inward, then roll the cylinder upward as tightly as possible to seal the roll.
Repeat the dipping, assembling, and rolling process for the remaining wrappers. Cover the finished rolls immediately with a clean, slightly damp kitchen towel to prevent them from drying out before serving alongside the cooled black bean sauce.
Chef's Notes
- Do not oversoak the rice paper; it will feel rigid when you first remove it from the water but will perfectly soften as you add the filling ingredients.
- Keep a damp kitchen towel laid over finished rolls to lock in moisture. Exposure to air will make the delicate rice paper tough and chewy.
- Rinsing fermented black beans is essential to control the sodium level of your dipping sauce, as they are naturally heavily salted for preservation.
- For the cleanest presentation, arrange the most attractive herbs flat against the rice paper before you finish rolling so they show through the translucent wrapper.
Storage
Refrigerator: 12 hours — Wrappers will harden over time; wrap rolls tightly and individually in plastic wrap if storing briefly.
