Spring Rolls and Vietnamese dipping sauce

 I finally got the proportions right! These are refreshing salad or spring rolls, and a great way to eat up a lot of produce! 

PREP 

Open a firm tofu package, we will use only about half of a 16oz tofu box. Slice into domino shaped pieces. Place between two rimmed cookie sheets, weigh it down and let it sit for 15 minutes or more to squeeze out the liquid. Drain. 

snap rice vermicelli noodles into 4-6" long strands. Soak in hot boiling water for 3 minutes or until soft and white/opaque color. Strain, pour cool water over them, strain again. Let sit. 

Cut cucumbers into thin long strands

Use food processor to grate 2 carrots

Mince mint, basil, cilantro 

SAUCE 

inspired by this NYT recipe, but omitting the garlic since it's uncooked (to reduce heartburn potential). In a small jar, mix: 

2.5 TB sugar

1/4 C lime juice

2 TB fish sauce (red boat brand) 

1 or 2 birds eye chilis sliced thin 

If you can't get the sugar to dissolve, then nuke in the microwave for 30 seconds and stir. Then refrigerate to chill. 

ASSEMBLY 

In a large glass pan like a pie pan, pour hot water.  Dip rice sheets one at a time into hot water to soften, remove immediately. 

Layer the fillings, then wrap up tightly. Set on a baking sheet or large plate, do not let them touch each other (or they will stick). 

Serve with chilled dipping sauce. 

Leftovers will last 1 day but will start to get hard if you leave them too long. 

Thai Basil Chicken

Inspired by eating this or similar dishes at Thai restaurants, and now that we are eating chicken again, I found some recipes for Thai Basil chicken and liked the Woks of Life version  but thought it needed more sugar. I was afraid to use the full amount of chiles, but I was wrong! It was delicious but didn't make enough for much leftovers, so doubled the recipe and added our changes below. 

PREP

Dice 10-12 cloves garlic

slice 6-8 shallots 

4 birds eye red chilis (the small long narrow ones) 

pull the leaves off of basil until you have about a cup or 2C of basil leaves

Finely mince 2 lbs raw chicken breast (or use ground chicken) 

Pour sauce ingredients into a small jar: 

4 TB soy sauce

2 TB fish sauce 

2 TB sugar

COOK 

On the stove, heat a big pan. Add 1 TB high heat oil (avocado, canola etc.) and swirl. 

Cook garlic, shallots and chiles for a couple minutes until starting to get golden brown. 

Add the chicken, stir and cook until all white (no longer pink). 

Pour the sauce over the chicken and stir, let it bubble and reduce a bit. When there's less liquid in the pan and it looks nearly done and chicken fully cooked through, add the basil. Stir to combine and let the basil wilt, about 30-60 seconds. 

Serve with rice, and optional chili crisp.