Gado-Gado Summer Rolls
Ingredients
The sauce
-
¼
cup
vegetable oil
-
⅔
cup
unsalted dry-roasted peanuts
-
2
Tbsp.
vegetable oil
-
6
Tbsp.
kecap manis
-
to taste
Kosher salt
The filling
-
2
large
shallots
-
6
cloves
garlic
-
2
Fresno chiles
-
8
oz.
firm tofu
-
128
inches
rice paper rounds
-
3
cups
crunchy vegetables (such as carrots, cucumber, and/or bean sprouts)
-
½
head
romaine lettuce
-
4
hard-boiled eggs
-
to serve
Prawn crackers
Instructions
- Heat ¼ cup of oil in a skillet and cook peanuts until slightly darkened, then add shallots, garlic, and chiles, cooking until softened.
- Transfer the peanut mixture to a blender, add 5 Tbsp. kecap manis and ⅔ cup water, blend until smooth, and set aside.
- Pat tofu dry, heat remaining oil in the skillet, and cook tofu until golden brown, then cut into matchsticks.
- Soak rice paper rounds in hot water until pliable, then fill with tofu, vegetables, lettuce, and drizzle with kecap manis before rolling tightly.
- Cut rolls in half, arrange on plates with eggs and crackers, and serve with peanut sauce.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
15g
Sodium
300mg
Cholesterol
70mg
You might also like