Giant Hoisin Peanut Summer Rolls
I have a huge crush on this TikTok girlie named Bria, who radiates sunshine over all the food she shares. Being late-summer in the US, their diet has me pining for refreshing, light nosh! They've shared these humungous summer rolls (which they call Spring rolls - which is wrong(!), but not the point) which look like a spiritual experience. Also practical since you spend less time rolling and more time munching. They're super simple to put together, resemble some bizarre vietnamese burrito (in the best way) and this is my version, with a hoisin peanut twist, enjoy!
*scale filling quantities up or down depending on how many you're making, the sauce makes enough for 4 giant summer rolls, but leftovers can be used for dipping!
- rice paper sheets - 2 per roll
- firm tofu, sliced & pressed dry
- rice noodles
- avocado, thinly sliced
- carrots, chopped into matchsticks
- sprouts, eg. pea or chickpea
- lettuce, the crunchier the better
- savoy cabbage, shredded
- purple cabbage, shredded
- cucumber, sliced thinly
- toasted sesame seeds
- mint leaves
Peanut Hoisin Sauce
- 2 tbsp smooth peanut butter
- 2 tbsp hoisin (AYAM is vegan & gluten-free)
- 2 tsp sesame oil
- 1-2 tsp sweet chilli sauce, to taste
- 1 tsp rice wine vinegar
- squeeze lime, optional for freshness!
- 1 tsp grated fresh ginger
- 1 clove garlic, finely chopped/crushed
- To make your Peanut Hoisin Sauce, combine all the sauce ingredients together in a small bowl. Set aside.
- Fry off the firm tofu in a little light flavoured oil until crunchy on both sides. Turn off the heat & brush over a little of the sauce to coat. Cook the rice noodles according to packet instructions, drain (adding a little of the starchy cooking water to the sauce to thin) then transfer into the bowl with the Peanut Hoisin Sauce sauce. Stir thoroughly to coat.
- Prepare your vegetables and herbs before assembling your rolls. Watch this TikTok for a rolling blow-by-blow. Essentially you're making a venn-diagram with two rice paper sheets. Then assembling the filling (veg, herbs, sesame seeds, tofu & noodles) in a rectangle length-ways (from short edge to short edge, see pic below), before folding in both short sides and rolling up like a burrito. Don't soak your rice paper for longer than a few seconds (YES IT WON'T FEEL LIKE LONG ENOUGH), because the rice paper gets AMPLE time to soften while you add your fillings. And there's nothing worse than getting to the wrap-stage and having soggy-ass rice goop to work with (plus they'll split). Wrap in plastic wrap if not eating straight away.