Ginger-Sesame-Tofu Summer Rolls

Ginger-Sesame-Tofu Summer Rolls
Photo by Scott Phillips


  • 1 Tbs. granulated sugar
  • 6-½ oz. thin dried rice noodles
  • 16 large round rice paper wrappers (about 8 inches in diameter); plus a few extra in case of breakage
  • 20 leaves bibb or Boston lettuce, cut crosswise into 1-inch-wide strips (to yield about 5 cups loosely packed strips)
  • 1 cup packed fresh mint leaves
  • 14 oz. firm tofu
  • 2 tsp. toasted sesame oil
  • + 6 more ingredients
    • ½ tsp. kosher salt
    • 4 scallions, trimmed, cut into 4-inch-long pieces, and sliced lengthwise into thin strips
    • 3 Tbs. soy sauce
    • 2 Tbs. coarsely chopped fresh ginger
    • 2 Tbs. vegetable oil
    • 1 cup packed fresh cilantro or basil leaves, or a mix

Lay the block of tofu flat on a cutting board and slice it lengthwise into four even pieces. Flip each piece onto its wide side and slice again into four even pieces to get a total of 16 long (about 4-1/2-inch) rectangular strips. Lay the tofu strips on a paper towel and pat them dry. In a small ...

View full recipe at Fine Cooking


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