For my holidays and special events, my family loves to go to this Thai restaurant in Beaverton, Oregon called Typhoon. I decided to keep the Thai food tradition alive this year and planned on making fresh rolls and pad thai for Christmas Eve. But, working till 11:15 PM the night before and opening at 6:45 AM on Christmas Eve, plus having to come home and clean my whole apartment on top of cooking…. yeah, didn’t work out. I invited a friend from work over for dinner and after making the fresh rolls decided that was all the cooking I could do for one night. But they came out pretty good. I based this recipe off one from Alton Brown on his show Good Eats. Here’s the video of his version (skip ahead to 5:00):
I forgot to cut the noodles before cooking like he did, but I didn’t notice a real difference. I also cooked my noodle a bit too long so they were softer than I would have liked, but no big deal. Also, I obviously did not use shrimp, but tofu instead. Overall, I really liked this. Next time I will try wrapping them in lettuce like he did.
This makes 8 decent sized rolls.
8 rice paper wrappers
1/4 of a block of extra firm tofu, drained and chopped into bit sized cubes
2 tbs soy sauce
The juice of half a lime
1 tps chili sauce
3 bundles of vermicelli mung bean noodles
1/4 cup of cucumbers, sliced into strips like Alton does in the video (I forgot these actually but I could tell how they would have rounded out the flavor)
1 medium carrot, cut into thin strips
Cilantro, removed from stem
Thai basil, removed from stem (I forgot this too but once again, I see how it would have made the rolls even better)
Drain and cube the tofu.
Put it to a large bowl and add the soy sauce, lime juice, and chili paste. Mix together well and set aside.
Soak the noodles in water for 15 minutes. You can cut the noodles first like Alton did in the video but I didn’t.
Bring a pot of water to boil on the stove. Once the water boils, cook according to the directions on the package.
Once cooked, drain and let them cool. Then add to the tofu mixture and coat well with the sauce.
Cut the cucumber and carrots into thin strip. Remove the cilantro and basil from the stems.
Now time to assemble, I didn’t take many photos during assembly because it was hard to rolls and shoot at the same time.
First soak the rice paper wrap in warm water for 10 seconds.
Along the bottom edge of the side closest too you, put down about 2 tablespoons of the noodle and tofu mixture. Make sure to leave a little bit of the edge free.
Next add put on a few cucumber and carrots sticks.
Now add a few bean spouts.
Lastly put on some cilantro and basil.
Now, like Alton says in the video, roll it up like a burrito. Start by rolling the top around first, then bring the sides in and then continue to roll over until closed.
Set a on a tray and cover with a damp cloth while you prepare the rest of the rolls.
I made a dipping sauce of soy sauce, lime juice, and chili sauce. And we had them with some sparkling wine. A very lovely and light dish. I have more wrappers so I will making this again soon.
Merry Christmas and Happy Holidays! I hope you had a lovely and festive day surrounded by those you love. And I hope santa brought you everything you asked for!
P.S. Speaking of Santa, I got a juicer so look out for some juice recipes soon.
|My juicer with Penny fascinated by the bubbles in the wine.|