For those who are allergic to shellfish or just want a vegetarian alternative, these summer rolls riff on the traditional with tofu and quinoa. The nuoc cham, dipping sauce is adapted from Diane Cu's (White on Rice) recipe, but you can also use sweet chili or peanut sauce to keep it vegetarian. —dailywaffle
seasoned rice vinegar
banh trang - rice paper spring roll wrappers
large carrot (or 2 small), peeled and julienned
English cucumber, peeled, seeded and julienned
small red bell pepper, seeded and julienned
leaves red leaf lettuce
mint sprigs (12-18 leaves)
(1/2 a brick), extra firm tofu, julienned
Combine quinoa and water in a medium sauce pan and bring to a boil. Reduce heat to low and simmer for 15-20 minutes until water is fully absorbed and the quinoa is completely cooked. Transfer to a bowl to cool and dress it with rice wine vinegar and sesame oil. Set aside.
Make sure you have all vegetables, herbs and tofu cut and ready to go. Drizzle the tofu with soy sauce and sprinkle with sesame seeds, if using. Fill a plate or pie pan with water and make sure it's large enough to submerge the rice paper wrappers.
Soak each rice paper wrapper as you go, turning it over in the water 5 times. It'll still feel a little bit stiff, but resist the urge to oversoak. The water will continue to hydrate the wrapper as you're adding your filling.
Lay the lettuce and mint down first, followed by 2 T. quinoa, 2-3 slices of each vegetable and tofu. Carefully wrap the bottom edge over the filling and pull it back slightly to create a tight roll. Fold the right side of the wrapper to the center, fold the left side of the wrapper to the center and roll upwards to complete the roll. Set on a plate and continue rolling with the remaining ingredients.
To make the sauce, stir together all ingredients in a medium bowl. Use less chile if you're heat sensitive.