Ingredients:
2 ounces rice vermicelli
10 rice wrappers (8.5 inch diameter)
1/2 container firm or extra firm cubed tofu
1 1/3 T chopped basil
3 T chopped mint leaves
3 T chopped cilantro
1/8 head cabbage
1 carrot
3T hoisin sauce
1t finely chopped peanuts
3T sesame oil
Preparation:
1.Bring a medium saucepan of water to boil
2. Boil rice vermicelli 5 minutes, or until cook and drain.
3. Heat up sesame oil and fry tofu cubes until golden brown
4.Drain tofu in a paper towel and sauteed the garlic,ginger
cabbage and the carrots in the remaining oil.Remove excess
oil with a paper towel
5. Fill a large bowl with warm water and dip one wrapper
into the hot water for 1 second to soften
6. Lay wrapper flat in a cutting board or non sticky surface
7. In a row across the center, place a handful of vermicelli
basil, mint, cilantro, cabbage,carrots and a few tofu pieces
leaving about 2 inches uncovered on each side
8.Fold uncovered sides inward, then tightly roll the wrapper
9. Repeat it with each wrapper
10.In another small bowl, mix the hoisin sauce and peanuts.
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