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Buddha Rolls
Makes Approx. 20 Rolls
*1 pineapple, skinned and cubed
*2 red Thai chilies
*8 to 10 ounces pineapple juice
*2 teaspoons salt
*2 teaspoons sugar, as needed
*16-ounces sweet potatoes, finely minced and deep-fried in oil
*12-ounces jicama, minced and roasted in oven
*1 shallot, sliced thin and fried in oil
*2 cloves garlic, minced and fried in oil
*16-ounces dried bean thread noodles, soaked in water (See Notes)
*1/4 cup coriander leaves, chopped
*20 rice paper wrappers (See Notes)
*dried hard tofu, finely minced and oven roasted (See Notes)
1To prepare the Dipping Sauce, slice skin off of pineapple, taking care to remove the eyes of the fruit. Cut into equal size cubes, approximately 1-inch square. De-seed the chili peppers carefully and thinly slice. (Wash hands carefully following handling of the chilies.) Place pineapple and peppers in blender and blend on high until macerated. Add pineapple juice slowly to thin. The mixture should be thick enough to stay on the back of a spoon. Add salt and sugar to taste. If you are using a nice ripe pineapple, very little sugar will be needed.
2To prepare the filling, mince hard tofu in 1/8-inch fine strips. Place the strips onto a baking sheet and roast in moderate oven (300F degrees) for 20-30 minutes. Tofu should be dry, but not too brittle.
3Mince sweet potatoes same size as tofu. Use a large deep pot and fill with two inches of vegetable oil. Heat oil to 350F degrees and add sweet potatoes. Fry approximately 15 minutes or until crispy. Drain on paper towels.
4Peel and mince jicama into 1/8-inch lengths. Roast in oven (300F degrees) until light brown and slightly crispy.
5Fry shallot and garlic (separately) in oil until golden brown. Drain on paper towels.
6Soak bean threads in hot water until pliable, about 15-20 minutes. Drain in colander for 10 minutes until dry. Cut noodles into 4-inch lengths.
7Place all ingredients for the filling, including coriander leaves, into a large mixing bowl and combine to distribute all ingredients evenly.
8To assemble the rolls, soak rice papers - four at a time - in hot water quickly and lay out on a flat uniform surface. Place about 3 tablespoons of mixture at one end of the rice paper. Fold on either side of the rice paper on top of noodle mixture like you are covering it up. Once this is done, gently roll the paper up, tucking in the mixture as you go. The completed rolls should be about 4 inches long and 1 inch wide. Place a damp tea towel over the finished rolls as you complete them, as they dry out easily.
9Serve with Dipping Sauce.
  • Hard tofu, bean thread noodles and rice paper wrappers are available at Asian markets and can be found in the Asian section of most supermarkets.
  • Source
    Executive Nathan Uy, Wild Ginger, Seattle, WA