Vietnamese lemongrass grilled beef spring rolls (thịt bò nướng cuốn bánh tráng) — vicky pham


These vegan đen garlic tofu & mango spring rolls are a quality spin on traditional flavors! Serve with a sweet & savory peanut dipping sauce.

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Before we wentto Vietnam last year, I had dreams of learning khổng lồ createauthentic versions of all the delicious food we ate on our trip. Then after a street food tourof Hoi An where we learned just how much time and effort went into perfecting each dish, howstreet food vendors spend their lives cooking the same dish each và every day, passing their secrets down to their children, I realizedauthenticity was kind of a silly dream. Now when I"m craving Vietnamese, I go khổng lồ a local Vietnamese run restaurant or if cooking at home, use the recipesas inspiration, nota rule. Kind of lượt thích I did with theseblack garlic tofu và mango spring rolls! Not authentic at all, but SO delicious and packed with summer flavor.



When we were in Vietnam, we sampled dozens of different spring rolls with different types of rice paper wrappers, fillings, và sauces. Also, using rice paper to make rolls out of shrimp pancakes or grilled pork skewers with herbs at the table was really common. When I spotted these brown rice paper rolls at Earth Fare, on a whim I decided lớn whip up spring rolls with what I had on hand.



Impulse buy number 2 - black garlic from Trader Joes. It had been sitting in my vegetable basket at least a week or so while I tried khổng lồ figure out what on earth lớn make with it. All the recipes I found were a little too chefy for me (black garlic ice cream....errr, no thanks). In the end, I simply blended it up with tamari khổng lồ make a simple sauce for pan seared tofu.

If you"ve never tried đen garlic before (I hadn"t!), it"s a typically Asian ingredient made by slowly caramelizingwhole heads of garlic over the course of a few weeks. It tastes sweet & just barely garlicky, more like balsamic vinegar or a savory jam lớn me. If you can"t find it, honestly you could just leave it out & swap flavored baked tofu or plain pan seared tofu. While you can taste the rich & savory flavor it lendsbehind the sweet mango, fresh herbs & peanut sauce, it"s not super obvious, so feel không lấy phí to let those flavors shine.

Rolling spring rolls can be a little tricky, but the good news is they don"t have lớn be pretty, just edible. Rice paper gets soft with just a couple seconds in warm water, no boiling needed. Layer the ingredients in a line down the middle, fold the edges in, then roll. It"s kinda like making a mini burrito!

Black Garlic Tofu & Mango Spring Rolls with Peanut Dipping Sauce

Makes 16-20


Black Garlic Tofu:

1 lb block firm tofu

6 peeled đen garlic cloves

3 tablespoons soy sauce

2 tablespoons water

1 tablespoon sesame oil

Spring Rolls:

8 ounce package brown rice paper rolls

8 ounce bag cellophane noodles

2 mangos, peeled & sliced

1 cucumber, seeded & sliced

1 red bell pepper, seeded, stemmed & sliced

1/2 cup lightly packed mint leaves

1 50% cups sprouts or microgreens

Dipping Sauce:

2/3 cup coconut milk

1/3 cup creamy peanut butter

2 tablespoons soy sauce

1 tablespoon chili oil (or một nửa teaspoon chili flakes)

1 garlic clove, minced


Remove block of tofu from container. Wrap with paper towels or a kitchen towel and place on a plate topped with a heavy can to lớn drain for 30 minutes.

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While tofu is draining, make the dipping sauce. Blend all ingredients together in a blender or food processor và puree until well combined. Taste & season with salt khổng lồ taste. Pour out into bowl và clean out blender or food processor to lớn use for making đen garlic sauce.

Blend together đen garlic, soy sauce & water until pureed. Phối aside. Cut the tofu in half through it"s widest part, then cut into thin sticks. Heat sesame oil on medium high heat. địa chỉ tofu and sear. Flip every 3 minutes until most of the tofu is crispy & lightly browned. Pour in sauce, cook until thick & mostly of the liquid is evaporated, about 1-2 minutes. Remove from pan và set aside until ready to use.

Cook rice vermicelli according khổng lồ package directions. Using kitchen shears, cut into the noodles making 3-4 cuts so they aren"t quite so long.

Arrange the spring roll fillings (tofu, noodles, mango, cucumber, pepper, mint và sprouts for easy assembling.

When ready khổng lồ assemble, fill a shallow bowl with very warm water. Dip a rice paper roll into the water, pressing gently to lớn submerge until pliable, about 10-20 seconds. Remove, shake off extra water and place on work space. Press 2 mint leaves down the center of the wrapper. Top with 2-3 sticks of tofu. Vị trí cao nhất with a small handful of rice vermicelli noodles, cucumber, red pepper, mango và sprouts. Be careful not to lớn overstuff. Fold top và bottom edges over the edges of the filling. Carefully wrap one of the edges not covered in filling over the đứng đầu of the filling, then roll into a roll, pressing in the edges và filling as needed khổng lồ keep it compact. Set aside và repeat with remaining rice paper rolls and filling.