Vietnamese Salad Rolls (Gỏi cuốn) – Recipe

Ingredients

• Juice of 3 limes
• 1-inch piece of fresh ginger, grated
• 1 clove garlic, minced
• 1 stalk lemongrass, bottom 3" only, crushed and minced
• 1 green onion, thinly sliced
• 1/2 teaspoon salt
• 1/2 cup sweet chili sauce
• For the rolls
• 12 rice paper wrappers
• 24 shiso leaves
• 1 bunch fresh mint, leaves only
• 1 bunch cilantro sprigs (leaves and tender stems)
• 1/4 pound rice vermicelli, cooked according to package directions and cooled
• 1 cucumber peeled, halved, and thinly sliced lengthwise, trimmed to 4" lengths
• 1 large carrot, peeled and julienned
• 1 pound tofu, pan fried as in this recipe, cooled, and cut into 24 pieces
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