30 ml peanut oil or sesame oil
175 g tofu
2 shallots, halved and then thinly sliced
2 garlic cloves, finely chopped
350 g pumpkin, flesh thinly sliced
1 carrot, cut into julienne strips
15 ml soy sauce
4 green chillies, deseeded and finely chopped
1 smaller iceberg lettuce
1 bunch basil leaves
115 g roasted peanuts
100 ml hoisin sauce
20 round rice papers
1. Heat half the oil in the pan. Fry tofu on both sides until colden. Remove from the pan and cut into thin slices
2. Heat the other half of the oil in the pan. Add pumpkin, carrot, soy sauce and 120 ml of water. Cook until ingredients are almost soft. Remove from the pan. 2.
3. Pour some lukewarm water into a shallow dish. Soak the rice papers, 1-2 at a time, for about 2-3 minutes, until they are pliable. Place the soaked rice paper on a clean dish towel and cover with a second dish towel to keep them moist. Work with one paper at a time. Place the paper on a clean surface in front of you. Place a lettuce leaf towards the edge nearest to you, leaving about 2,5 cm/1 in to fold over. Place a mixture of vegetables on top, followed by a few slices of tofu, little bit of chilli, hoisin sauce, basil and nuts.
4. Fold the edge nearest to you over the filling, tuck in the sides, and roll over tightly to the edge on the far side. Place the filled roll on a serving plate and cover with clear film (plastic wrap) or a dish towel, so it doesn’t dry out. Repeat with the remaining rice papers and vegetables.
Serve with a dipping sauce.
Chilli dipping sauce
220g of sugar
160 ml of white wine vinegar
6 kaffir lime leaves
6 red chillies, roughly chopped
Place the sugar, vinegar, kaffir lime leaves, and chillies in a small pot. Put the pot on a hot stove and bring to a boil. Reduce the heat and let the mixture simmer for about 5-7 minutes, until the sauce thickens. Let it cool down and serve with spring rolls.
(PS! the sauce is not as spice as it looks.)