VIETNAMESE-INSPIRED RICE CRISPS

From : Thekitchn
Makes 16 crisps
For the relish:
2 medium carrots, peeled and cut into 1/8-inch dice
4 medium radishes (or equivalent piece of daikon), peeled and cut into 1/8-inch dice
2 tablespoons unsalted peanuts, crushed
2 tablespoons finely chopped cilantro
1 tablespoon minced shallot
1 teaspoon finely chopped mint
1/2 teaspoon seeded and minced red jalapeño or other chili
1 tablespoon lime juice
1 tablespoon rice vinegar
1/4 teaspoon kosher salt
1/4 teaspoon sugar

For the tofu:
6 to 8 ounces extra firm tofu (half a standard package)
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 teaspoon sesame oil
2 bulbs lemongrass, minced
1 clove garlic, minced

For the rice crisps:
2 (8-inch) round rice paper wrappers
Vegetable oil for frying
Optional garnishes
Crushed peanuts
Mint leaves
Hoisin sauce

For the relishCombine all relish ingredients in a bowl. Cover and refrigerate for at least 30 minutes. Before serving, taste and adjust seasonings, if desired.

For the tofuCut tofu into 1/2-inch pieces and press between clean kitchen towels or paper towels to rid of excess water. In a shallow dish, combine soy sauce, vegetable oil, sesame oil, lemongrass, and garlic. Place tofu in dish, gently coat slices with marinade, and arrange so they overlap as little as possible. Cover and refrigerate for at least 30 minutes. Cook in a skillet over moderate heat until brown and crisp on each side.

For the rice crispsUsing scissors, cut each rice paper wrapper into 8 wedges. Heat a skillet with 1 inch of oil over moderate heat. The oil is hot enough when bubbles form around a wooden chopstick or the end of a wooden spoon inserted in the oil. Gently drop a rice paper wedge into the oil and fry until crisp, 1-2 seconds. Remove with a slotted spoon or strainer and drain on paper towels. Repeat for remaining rice paper wedges.

To serveDivide tofu between rice crisps and top with relish. If desired, garnish with extra peanuts, mint leaves, and/or a spot of hoisin sauce. Serve immediately.

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FRESH VIETNAMESE SALAD ROLLS

From : Theperfectpantry
Ingredients1 package rice vermicelli
1 package rice paper wrappers
1 cup shredded carrots
1 cup shredded cucumber (European seedless cukes work best)
1 cup shredded iceberg lettuce
Large handful of mint leaves
1/4 lb mung bean sprouts

Directions
Fill a bowl with hot water. Soak the rice vermicelli for 15 minutes, until flexible.
Drain. Bring a large pot of water to a boil. Drop in the rice vermicelli, and cook for 45 seconds. Drain, rinse under cold water, and drain again. Set aside.
Make sure all of your components are prepared and laid out on your work surface. Cut the cooked shrimp lengthwise through the center to make 2 flat halves. Leave mint leaves whole.
Spread a clean dish towel on the countertop in front of you. Fill a large shallow pan with hot tap water.
Take one rice paper round and submerge it in the hot water for 20 seconds or until it is pliable. Transfer to the dish towel. Working quickly, take a small bit of rice vermicelli and place it in the bottom third of the round.
Top that with a small amount of lettuce, carrots, cuke, bean sprouts, 2 halves of shrimp and a couple of mint leaves.
Fold the bottom up over the filling. Fold the sides in, and roll to the top. Place seam side down on a plate, cover with a damp cloth, and continue until you have made as many salad rolls as you wish.
They can be stored in the fridge covered with a damp cloth for up to an hour before serving.
Serve with Chinese peanut dressing.

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