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Vietnamese-Inspired Rice Crisps

Emily Han
  • minutes
  • Serves 16

INGREDIENTS

2

Carrots, medium

2 tbsp

Cilantro

1 clove

Garlic

2

Lemongrass, bulbs

1 tsp

Mint

1

Mint, leaves

2 tbsp

Peanuts, unsalted

1

Peanuts

4

Radishes, medium

1 tbsp

Shallot

6 oz

Tofu, extra-firm

1/2 tsp

Jalapeno or other chili, red

1

Hoisin sauce

1 tbsp

Lime juice

1 tbsp

Soy sauce

1/4 tsp

Kosher salt

1/4 tsp

Sugar

1 tbsp

Rice vinegar

1 tsp

Sesame oil

1 tbsp

Vegetable oil

1

Vegetable oil

2

(8-inch) round rice paper wrappers, round