With the combination of tofu and vegetables, no need for shrimp and meat, this vegetarian salad still brings a nutritious and extremely mouth-watering dish.
- Tofu: 2 covers
- Fresh vermicelli: 200g
- Straw mushroom: 100g
- Carrots, radishes, cucumbers
- Soft rice paper: 1 stack
- Peanut butter, soy sauce, chili
- Lettuce or lettuce, bean sprouts and herbs
Preliminary processing and processing of each ingredient
Deep fried white tofu. Then cut the beans into thin, long pieces so that they can be rolled.
Carrots and radishes are peeled, sliced and boiled. Straw mushrooms cut the root, soak in salt, wash. Cucumber, peeled and sliced.
Fry oil, add carrots, mushrooms, radishes and stir-fry with 1/2 teaspoon salt, 1 tablespoon soy sauce, mix well, turn off the heat.
Vegetables, bean sprouts washed, drained.
Soften the rice paper, spread it out on a plate, arrange vegetables, sliced cucumber on top. Next, add the carrot, mushroom, and radish mixture. Finally, add fried tofu, chives and roll tightly.
Make dipping sauce
Put 1 tbsp peanut butter, 4 tbsp soy sauce in a pan and heat over low heat, stir well. When the soy sauce turns dark brown, add another 100ml of filtered water and stir until the mixture thickens, then turn off the heat.
To make the sauce more delicious, you thinly slice the carrots and soak them in vinegar for about 2 hours, then put them in a bowl of soy sauce, add hot peppers, and pound peanuts.
Arrange on a plate so that it looks nice, dip it with the prepared soy sauce.