Thai Green Curry Spring Rolls with Spicy Peanut Sauce

Tofu

• 14 oz block extra-firm tofu
• 1 Tbsp soy sauce
• 1 tsp freshly grated ginger

Sauce

• 1 Tbsp oil
• 1 clove garlic, minced
• 1 1/2 Tbsp green curry paste
• 1/2 tsp lime juice
• 1/2 tsp sugar
• 1/2 cup full-fat coconut milk
• Optional: 2 kaffir lime leaves, if available

Everything Else

• 2 oz (about 60 g) thin rice vermicelli (rice noodles)
• 8 to 10 rice flour spring roll wrappers
• 1 red bell pepper, thinly sliced
• 1 large carrot, shredded
• 1 handful Thai basil (or sweet basil/mint)
• 1 handful cilantro
• 1 lime

Instructions

1. Wrap the tofu in a clean kitchen towel and press with a heavy pan to remove excess moisture. Let it sit for 15 minutes while you preheat the oven to 400°F (204°C).
2. Cut the pressed tofu into pinky-sized rectangular pieces, then toss with soy sauce and grated ginger to season.
3. Arrange the tofu on a parchment-lined baking sheet and bake about 30 minutes, turning once midway, until the pieces are golden and slightly crisp.
4. While the tofu cooks, prepare the rice vermicelli according to the package instructions. Rinse with cold water and drain well.
5. To make the dipping sauce, heat oil in a large sauté pan over medium heat. Add the minced garlic and cook for about one minute. Stir in the green curry paste, lime juice, sugar, coconut milk, and kaffir lime leaves if using. Simmer gently for about five minutes, then taste and adjust seasoning—green curry paste strength varies, so add more if you want more heat. Cover and keep warm.
6. Set up an assembly station with all fillings ready. Fill a shallow dish with very warm water. Dip a rice paper wrapper into the water and let it soften for about 30 seconds until pliable, then transfer it to a clean work surface.
7. Layer a small amount of vermicelli, several pieces of baked tofu, bell pepper slices, shredded carrot, a few basil leaves, cilantro sprigs, and a squeeze of lime on the softened wrapper.
8. Fold the sides inward, then roll the wrapper tightly from the bottom to form a neat spring roll. Place seam-side down on a tray and cover with a damp cloth to keep the rolls moist.
9. Repeat until the ingredients are used; you should end up with roughly eight spring rolls.
10. Serve the spring rolls immediately with the green curry dipping sauce. Store any leftovers in an airtight container with parchment paper between rolls; they will keep in the refrigerator for about three days.