Vietnamese-Inspired Rice Crisps
- 2 medium carrots, peeled and cut into 1/8-inch dice
- 4 medium radishes (or equivalent piece of daikon), peeled and cut into 1/8-inch dice
- 2 tablespoons unsalted peanuts, crushed
- 2 tablespoons finely chopped cilantro
- 1 tablespoon minced shallot
- 1 teaspoon finely chopped mint
- 1/2 teaspoon seeded and minced red jalapeño or other chili
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon sugar
- 6 to 8 ounces extra firm tofu (half a standard package)
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 2 bulbs lemongrass, minced
- 1 clove garlic, minced
- 2 (8-inch) round rice paper wrappers
- Vegetable oil for frying
- Crushed peanuts
- Mint leaves
- Hoisin sauce
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bulbs lemongrass (2)
- Carrots, medium (2)
- Cilantro (2 tablespoons)
- Garlic (1 clove)
- Mint (1 teaspoon)
- Mint, leaves (1)
- Peanuts, unsalted (2 tablespoons)
- Peanuts (1)
- Radishes, medium (4)
- Shallot (1 tablespoon)
- Canned Goods
- Jalapeno or other chili, red (1/2 teaspoon)
- Condiments
- Hoisin sauce (1)
- Rice vinegar (1 tablespoon)
Soy sauce (1 tablespoon)
- Cooking & Baking
- Kosher salt (1/4 teaspoon)
- Sesame oil (1 teaspoon)
- Sugar (1/4 teaspoon)
- Vegetable oil (1 tablespoon)
- Vegetable oil (1)
- Bread & Baked Goods
- (8-inch) round rice paper wrappers (2)
- Drinks
- Lime juice (1 tablespoon)
- Refrigerated
- Tofu, extra firm (6 ounces)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published May 4, 2012 (9 months ago).
54 people saved this recipe.
