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Vietnamese Spring Rolls with Mirin-Ginger Marinated Tofu
1 package rice paper wrappers
1 block firm tofu, cut into thin strips
1 cup mirin
1 small piece ginger, grated or pressed
1 clove garlic, grated or pressed
3 scallions, sliced
2 large carrots, cut into thin strips
1 cup Rice wine vinegar
1/2 head of Bibb lettuce, sliced very thin
1 cucumber, peeled, seeded and cut into thin strips
1 red pepper, julienne
1/4 head red cabbage, thinly sliced
10 sprigs cilantro
10 sprigs mint
Sesame seeds
2-3 Tbsp soy sauce
For the tofu, combine the mirin with the grated ginger and garlic and sliced scallion in a small bowl and mix well. Place the tofu into the marinade and let sit for at least 1/2 hour and up to 3 hours. Place the sliced carrots in the rice wine vinegar and marinate 1/2 hour. Prepare all the rest of your veggies before you begin assembling the spring rolls. Fill a shallow dish with hot water. Assemble spring rolls in batches of about 4 at a time. Briefly immerse each wrapper in water, for 10-15 seconds, then lay them flat on a cutting board. Let cool for a few seconds. Place approximately 3 tablespoons of veggies & 1-2 strips of tofu in the center of each wrapper. Top with a few herbs, a sprinkle of sesame seeds and a dash of soy sauce. Tuck in the two ends and roll like an egg roll. Wrappers are sticky and will stick together with no help. Serve cold with sweet chili sauce for dipping.
Makes about 15 spring rolls.
