Vietnamese Summer Rolls with Sesame Dip
These Vietnamese-inspired vegetarian rolls are low in fat but rich in vitamins. They are not deep-fried, leaving them summery, light, and fresh. Plenty of vegetables in the filling provide vitamins, fiber, and protein!
For a crunch and some added protein and fats, you could add some chopped peanuts to the rolls. You could also add shrimp or grilled chicken for more protein.
- For the Sesame Dip
- 3 tablespoons Sesame seeds
- 3 tablespoons soy sauce
- 3 ounces Chicken broth
- 2 tablespoons Rice wine
- 1 teaspoon Rice vinegar
- 1 teaspoon sesame oil
For the sesame dip: Dry toast the sesame seeds in a frying pan. Pound in a mortar then mix with the remaining ingredients.
Rinse the lettuce leaves, shake dry, remove any fibrous center ribs and cut into fine strips. Brush any dirt off the mushrooms and cut into strips.
Cut the tofu into 1/4 inch slices then into long, thin strips. Rinse the bean sprouts, blanch in boiling salted water, drain, rinse and drain again. Rinse the chile, cut in half lengthwise, remove the seeds and finely chop.
Place the rice noodles in a bowl, cover with boiling water and let stand for about 5 minutes. Drain. Working with 1 sheet of rice paper at a time, soak in a bowl of warm water for about 1 minute, remove and pat dry with a paper towel.
Arrange some lettuce, mushrooms, glass noodles, bean sprouts, and tofu along the center. Sprinkle with chile then roll up like a burrito. Cut into 1-1/4 inch wide pieces.
Repeat with the remaining ingredients. Place the rolls upright on serving plates. Serve with sesame dip.