SUMMER ROLLS WITH BASIL AND SPICY ALMOND BUTTER SAUCE

WHY THIS RECIPE WORKS: Vietnamese-style summer rolls can be made from a variety of fresh ingredients, including shrimp or chicken and several choices of vegetable. One hallmark and constant, however, is their generous use of fresh herbs. Though you can use a combination of herbs, for our rolls we decided to give sweet basil the starring role. We gathered up a rainbow of healthful veggies—red cabbage, red bell pepper, cucumber, and carrots—to give our rice paper packages color and crunch. Strips of marinated tofu made the rolls hearty enough for lunch. Instead of a thin soy dipping sauce, we whisked up a more satisfying sriracha-spiked almond butter sauce. Thick and rich, it clung easily to our rolls, taking the dish to a new level. You can use smooth or chunky almond or peanut butter for the sauce. Be sure to make one roll at a time to keep the wrappers moist and pliable. Brands of rice paper wrappers vary in the time it takes to soak and become pliable.

Makes: 12 rolls; serves 4

Total time: 30 minutes (plus 1 hour marinating time)

INGREDIENTS:

SAUCE

• 3 tablespoons almond or peanut butter
• 3 tablespoons water
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 2 teaspoons grated fresh ginger
• 1 teaspoon sriracha
• 1 garlic clove, minced

ROLLS

• 6 tablespoons rice wine vinegar
• 1 tablespoon soy sauce
• 2 teaspoons sriracha
• 2 scallions, sliced thin on bias
• ½ (14-ounce) package extra-firm tofu, cut into 3-inch-long by ½-inch-thick strips
• ½ small head red cabbage, halved, cored, and sliced thin (3½ cups)
• 12 (8-inch) round rice paper wrappers
• 1 cup fresh basil leaves
• 1 red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks
• ½ seedless English cucumber, cut into 3-inch matchsticks
• 2 carrots, peeled and shredded

INSTRUCTIONS:

1. For the sauce Whisk all ingredients in bowl until well combined; set aside.
2. For the rolls Whisk 2 tablespoons vinegar, soy sauce, sriracha, and scallions in shallow dish until combined. Add tofu and let sit for 1 hour. Toss cabbage with remaining ¼ cup vinegar and let sit for 1 hour. Drain cabbage in fine-mesh strainer, pressing gently with back of spatula to remove as much liquid as possible. Transfer to large plate and pat dry with paper towels.
3. Spread clean, damp dish towel on work surface. Fill 9-inch pie plate with 1 inch room-temperature water. Working with 1 wrapper at a time, submerge in water until just pliable, 10 seconds to 2 minutes; lay softened wrapper on towel. Scatter 3 basil leaves over wrapper. Arrange 5 matchsticks each of bell pepper and cucumber horizontally on wrapper, leaving 2-inch border at bottom. Top with 1 tablespoon carrots, then arrange 2 tablespoons cabbage on top of carrots. Place 1 strip tofu
   horizontally on top of vegetables, being sure to shake off excess marinade.
4. Fold bottom of wrapper over filling, pulling back on it firmly to tighten it around filling, then fold sides of wrapper in and continue to roll tightly into spring roll. Transfer to platter and cover with second damp dish towel.
5. Repeat with remaining wrappers and filling. Serve with almond butter sauce. (Spring rolls are best eaten immediately but can be covered with a clean, damp dish towel and refrigerated for up to 4 hours.)