I love shrimp summer rolls but it can be difficult to bring them to a party when you don't know everyone's restrictions or allergies. These are better than any shrimp summer rolls I've had and they're packed with veggies!
For the rolls:
2 blocks of fried tofu, marinated overnight in asian pear marinade (recipe below)
2 handfuls of vermicelli noodles, soaked in water for at least 30 minutes
1 package of dried rice paper wrappers
Vietnamese pickled daikon and carrots
Cucumber
Enoki mushrooms
Green onion
Bean sprouts
Basil
Mint
Cilantro
Asian pear marinade:
Combine 1/4 cup of soy sauce, 1/4 cup of asian pear puree, 1 tablespoon of sesame oil, 2 cloves of garlic, 2 chopped green onions, 2 tsp of freshly grated ginger, 1 tablespoon of brown sugar, 1 tsp of sesame seeds, black pepper in a bowl. Pour the marinade over 1/4" slices of the fried tofu and marinade overnight
To cook the tofu:
1. After marinating, sautee the tofu on the stove to brown both sides
2. Cut the 1/4" slices in half to create two skinny 1/4" slices for rolling
To wrap:
1. Take one rice paper wrapper and run it under or dip it in water for no more than 15 seconds, it will soften as you roll
2. First lay your herbs (basil, mint, cilantro, green onion) following the general shape of the roll, add your vermicelli noodles folding the ends in to make sure they fit into the roll, add enoki mushrooms, add daikon and carrots, add cucumber, add bean sprouts, and finally add 2 of the tofu strips
3. Roll as tightly as you can, following this diagram
Image from hapanom
4. These rolls keep great in the fridge, but the rice paper wrapping will stick together and potentially rip if they touch, so wrap in plastic wrap individually if you intend for the rolls to touch during storage
For dipping sauce! (I have two delicious options just based on your preferences!)
Nuoc Cham:
Combine 1/4 cup of water, 1 tbsp of fish sauce, 4 tbsp of fresh lime juice, 1 tbsp of brown sugar, 2 tbsp of rice wine vinegar, 1/2 stem of lemon grass (pale section only, finely chopped), 1 garlic clove minced, 1 long red chile minced (if desired)
If fish sauce isn't your thing, mix equal part of sriracha and hoisin for a yummy thicker sauce!