- 30 ml peanut or sesame oil
- 175 g tofu
- 4 shallots
- 2 cloves of garlic
- 350 g pumpkin flesh, cut into strips
- 1 carrot
- 15 ml soy sauce
- 3 - 4 green Thai chilies, seeded and finely sliced
- 1 head of lettuce, torn
- 1 bunch of fresh basil, stalks removed
- 115 g roasted peanuts
- 100 ml Hoisin sauce
- 20 dried rice wrappers
- salt, to taste
- ¼ teaspoon Nuoc Cham (optional, as a dipping sauce)
- Cook the tofu in a pan with oil
- Transfer to a plate and cut into thin strips.
- Sauté the shallots and garlic.
- Add the pumpkin and carrot, then pour in the soy sauce and ½ cup water.
- Add a little salt to taste and cook gently until the vegetables have softened but still have a bite to them.
- Meanwhile, arrange the tofu, chilies, lettuce, basil, roasted peanuts and hoisin sauce in separate dishes.
- Fill a bowl with hot water and place it in the middle of the table, or fill a small bowl for each person, and place the stack of rice wrappers beside it.
- To eat, take a rice wrapper and dip it in the water for a few seconds t soften. Lay the wrapper flat on the table or on a plate and , just off centre, spread a few strips of lettuce, followed by the pumpkin mixture, some tofu, a sprinkling of chilies, a drizzle of hoisin sauce, some basil leaves and peanuts, layering the ingredients in a neat stack.
- Pull the shorter edge of the wrapper (the side with filling on it) up over the stack, tuck in the sides and roll into a tight cylinder.
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