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Excitement ensues when I see purple kale at the grocers or farmers’ markets! Its beautiful dark purple colors make such gorgeous salads and offer a less bitter taste than other kale varieties. It is the perfect ingredient for my Vietnamese Winter Rolls with Peanut Sauce!
Vietnamese summer rolls are one of our favorite things to make at home. We also enjoy them at a few local restaurants and do not mind paying the price they charge because I’m here to tell ya . . . it’s a labor of love to crank these beautiful bitches out!
Patience is vital when preparing rolls.
Since summer is coming to a close, I wanted to come up with a winter version of summer rolls incorporating the sexy purple kale I had scored over the weekend. This particular recipe has a lot of steps and is quite detailed and lengthy, but don’t let that scare you away. If you love a little challenge, get in the kitchen, and just make them! The more you make them, the easier it will become. Once you master the technique, you can have them anytime you want!
A few notes before you tackle the recipe.
- Be sure to read the recipe through before prepping so you can be sure that you understand the directions. It will prevent you from saying, “Fuck this, I’m eating a bowl of cereal.” You can do this!
- Pre-baked tofu is an excellent option for those of you who want to skip the first step of the recipe. Most Asian markets have pre-seasoned tofu options available in ready-to-eat packages.
- Make sure you have all of your veggies peeled, chopped, and ready to go. This will save time during the process. Mise en place is super important.
Vietnamese Winter Rolls with Peanut Sauce
I absolutely LOVE it when purple kale comes into season. The leaves are so beautiful! By sauteing the kale, you enhance its flavor as well as cut back on the bitter taste most kale varieties can have. I did not put a prep time on this recipe since everyone works at different paces in their own kitchen. I will say, the more you make them, the faster you become and the easier it gets. You won’t need the entire package of rice paper. Leftover paper is a great excuse to make them again and again. Leave paper in package until you are ready to wet as they tend to curl when exposed to air.
- Yield: 4 servings 1x
Ingredients
For Winter Rolls
- 1 14 oz package of tofu (drained)
- 1–2 tbsp corn starch
- 2 tbsp soy sauce
- 1 package rice vermicelli
- 2 bunches purple kale (roughly chopped)
- 1/2 cup golden raisins
- 2 cloves fresh garlic (finely chopped)
- 1 tbsp sesame oil
- 3 large carrots (peeled into ribbons)
- 1 bunch green onion (chopped)
- 1/4 head purple cabbage
For Peanut Sauce
- 1/2 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp chili garlic paste
- 1/4 cup water
- 1/2 lime (for juice)
- 1 tbsp maple syrup
- Sesame seeds for garnish
For assembly
- 1 package large rice paper
Instructions
Preheat oven to 350 degrees.
For the Tofu
On a large cutting board, slice tofu into half-inch strips. Lay strips on top of several paper towels and then cover with more paper towels. Lightly press down on tofu until the towels absorb most of the water. Lay tofu on a baking sheet lined with parchment paper. Pour soy sauce and sprinkle cornstarch over tofu strips, carefully coating them on all sides. Bake in the oven for 20-25 minutes or until tofu begins to crisp. Remove from oven and set aside until you are ready to assemble rolls.
For the Rice Noodles
Bring water to a boil over high heat in a medium pot. Add about half of the package of vermicelli and cook 5-10 minutes, stirring occasionally, then remove from heat. Drain and set aside. *When ready to assemble rolls, you may need to rinse vermicelli with water to loosen it up again.
While vermicelli is cooking, set carrot ribbons, green onions, and cabbage onto a large plate and set aside.
For the Sautéed Kale Filling
Heat a large non-stick skillet over medium-high heat. Add sesame oil, chopped garlic, and raisins – sauté for 1 minute. Then add chopped kale, salt, and pepper. Being careful not to wilt the kale, lightly sauté for another minute. Spoon kale mixture from skillet into a medium bowl. Set aside to cool.
For the Peanut Dipping Sauce
To make the dipping sauce, combine peanut butter and the next five ingredients into a medium mixing bowl. Stir until smooth. Consistency can be altered by adding more water (to thin) or more peanut butter (to thicken). Sprinkle with sesame seeds and set aside.
Assembling the Rolls
One at a time, wet rice paper under running warm water. Once it starts to soften, place paper flat on a large cutting board. Layer cabbage, kale, carrot ribbons, green onion, and end with one slice of baked tofu. Like a burrito, fold each side of the paper over the mixture. Then fold the bottom of the paper over the mixture. With hands, hold “burrito” shape and carefully pull towards you to tighten, then begin rolling away from you until the top of paper has folded completely around the roll. Repeat with seven more rice papers. Set on parchment paper and cover with a wet paper towel until ready to serve along with dipping sauce.
- Category: Main Course
