Description
All the vibrant flavors of a Vietnamese spring roll in one easy, refreshing, and colorful salad bowl, complete with creamy peanut dressing.
Ingredients
- Cooked Jasmine Rice: 1 cup, cooled
- Firm Tofu: 1 block, cubed
- Cucumber: 1, julienned
- Carrot: 1 large, shredded
- Mango: 1, sliced
- Butter Lettuce or Romaine: 2 cups, chopped
- Fresh Mint Leaves: 1/4 cup
- Black Sesame Seeds: 1 tablespoon
- Peanut Dressing: 1/2 cup
Instructions
- Preheat Your Equipment: No heat needed unless cooking rice or tofu. Prepare if necessary.
- Combine Ingredients: Prep veggies by slicing and shredding. Cook rice and let cool. Cube tofu.
- Prepare Your Cooking Vessel: Optional: Sear tofu in a skillet with oil until golden.
- Assemble the Dish: In a large bowl, arrange rice, tofu, cucumber, carrot, mango, lettuce, and mint.
- Cook to Perfection: Let any cooked ingredients cool slightly before combining.
- Finishing Touches: Drizzle with peanut dressing and sprinkle with sesame seeds.
- Serve and Enjoy: Toss gently and serve chilled or at room temperature.
Notes
- Prep ingredients ahead and store separately for freshness.
- Use firm mango and tofu to keep textures intact.
- Add chili flakes for a spicy kick if desired.