Gado-Gado Summer Rolls

Ingredients

• ¼ cup plus 2 Tbsp. (or more) vegetable oil
• ⅔ cup unsalted dry-roasted peanuts, preferably skin-on
• 2 large shallots, thinly sliced
• 6 garlic cloves, thinly sliced
• 2 Fresno chiles, thinly sliced
• 6 Tbsp. kecap manis, divided
• Kosher salt
• 8 oz. firm tofu, sliced ¼" thick
• 12 8" rice paper rounds
• 3 cups 2" matchsticks crunchy vegetables (such as carrots, cucumber, and/or bean sprouts)
• ½ head of romaine lettuce, thinly sliced
• 4 hard-boiled eggs, halved
• Prawn crackers (for serving)

Steps

1. Heat ¼ cup oil in a large skillet over medium-high. Cook peanuts, tossing, until slightly darkened, about 1 minute. Add shallots, garlic, and chiles and cook, stirring occasionally, until shallots and garlic are softened, about 3 minutes. Using a slotted spoon, transfer peanut mixture to a blender; wipe out skillet and reserve. Add 5 Tbsp. kecap manis and ⅔ cup water to blender and season with salt. Blend, thinning with more water a tablespoonful at a time if needed, until smooth and a pourable consistency. Transfer sauce to a small bowl.
2. Pat tofu dry. Heat remaining 2 Tbsp. oil in reserved skillet over medium-high. Working in batches, cook tofu, adding a splash or so more of oil if pan looks dry, until golden brown in spots, about 2 minutes per side. Transfer to paper towels; season with salt. Cut into about 2" long matchsticks.
3. Working one at a time, dip rice paper rounds into a large shallow bowl filled with hot water and let soak until pliable but not floppy. Transfer to a work surface and arrange 3–4 pieces of tofu, ¼ cup vegetables, and a heaping ¼ cup lettuce horizontally across center, leaving a 2" gap on each side (be careful not to overfill). Drizzle ¼ tsp. kecap manis over. Using moistened fingers, fold sides up and over filling, then fold side nearest to you up and over filling and roll up gently but tightly.
4. Cut rolls in half on a diagonal. Arrange on plates with eggs and crackers. Serve with peanut sauce alongside for dipping.