Vegetarian Vietnamese Brunch Delight: Tofu Shrimp Rolls with Mango Salad

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 oz firm tofu, drained and pressed
• 1/2 cup cooked shrimp, diced (for non
• vegetarian option)
• 2 tbsp soy sauce
• 2 tsp sugar
• 2 tsp rice vinegar
• 1/2 tsp sesame oil
• 1/2 tsp chili flakes
• 1/4 cup green onions, thinly sliced
• 1/2 mango, diced
• 2 cups mixed lettuce greens
• 1 tbsp chopped peanuts (for garnish)
• 8 rice paper rolls

Instructions

1. a. In a large bowl, combine tofu, soy sauce, sugar, rice vinegar, sesame oil, chili flakes, and green onions. Mash the tofu with a fork or potato masher until it reaches a smooth, creamy consistency. If using real shrimp, fold in diced cooked shrimp. b. Cover and refrigerate for at least 30 minutes to allow flavors to meld. c. Fill a shallow dish with warm water. Dip one rice paper roll into the water until softened, about 15 seconds. Transfer to a clean surface. d. Place a spoonful of tofu shrimp mixture onto the center of the rice paper. Add a few pieces of mango and lettuce greens on top. e. Fold in the sides of the rice paper and roll it up like a burrito, sealing the ends. Set aside on a plate. Repeat with remaining ingredients to make 8 rolls. f. Garnish each roll with chopped peanuts before serving.

Chef’s Insight

The combination of textures and flavors in this dish is sure to impress your guests.

Notes

Adjust the spiciness of the dish to your preference by adding or reducing chili flakes