Fresh Spring Rolls

2 Apr

My favorite part about fresh spring rolls is that they require minimal cooking. Also, I love the taste of the uncooked veggies in their natural state. These fresh spring rolls make a wonderful and cool summertime appetizer and are so colorful and pretty! Enjoy 🙂

*  *  *

Q: How do you make a spring roll?
A: You push it.

*  *  *

Ingredients: Makes 10 fresh spring rolls.  Ingredients for dipping sauces not included in list (see Serving Suggestions).
  • 1 package vermicelli rice noodles
  • ½ cup lettuce
  • ¼ cup finely chopped cilantro
  • 1/8 cup Thai basil
  • 1 cup grated carrot
  • 15 slices julienne thin cucumber
  • 1 tbsp. olive oil
  • ¼ tsp. ground black pepper
  • 1/8 tsp. salt
  • 10 rice paper wrappers (bahn trang)
  • 1 7 oz. package firm tofu (tofu usually comes in ≈15 oz. packages, but at Trader Joe’s you can find the package pre-split in half)
  • 1 tbsp. dark sesame oil
  1. Bring a pot of water to a boil and soak the vermicelli according to the package instructions. When done soaking, drain and rinse in cool water.  Set aside.
  2. In a large bowl, combine cilantro, carrot, cucumber, olive oil, salt, and black pepper.  Mix and set aside.
  3. Dice tofu into rectangles.  Heat 1 tbsp. sesame oil on a pan.  Add tofu and cook until light brown.
  4. Fill large pan with hot water.  (This will be used later to soften rice paper wrappers.)
  5. Create two assembly lines of ingredients (because I love assembly lines). In the first row: rice paper wrappers and a bowl of hot water.  In the second row: lettuce, Thai basil, vermicelli, veggie mixture, and tofu.
  6. Submerge one rice paper wrapper in the warm water completely.  Keep your fingers on the edges and feel the wrapper as it softens. It may help you to count-off the seconds so that you know how long it takes for the following wrappers.  You will know the wrapper is done when you touch it in the center and it begins to shrivel up.  Quickly but gently lift it out with the tips of your fingers.  Make sure it doesn’t fold in on itself.  Place wrapper flat on the plate.
  7. On one side of paper, lay lettuce to serve as a bed for the other ingredients.  Then add Thai basil, vermicelli, 2 cucumbers, and 3 cubes of tofu.
  8. Wrap the roll like a burrito.
  9. Cut diagonally.
Serving suggestions
  • Serve with hoisen sauce sprinkled with crushed peanuts and dash of chili oil.
  • Serve with garlic soy dipping sauce: mix 1 ½ tbsp. reduced sodium soy sauce, 1 tsp. dark sesame oil, 2 tbsp. rice wine vinegar, 1 tbsp. peanut oil, ½ tsp. chili oil, ½ tsp. minced lightly roasted garlic and ½ tsp brown sugar.

*  *  *

thưởng thức bữa ăn của bạn

*  *  *

so fresh n so clean clean

step 1

step 2

step 3: sesame oil

step 3

step 3: the tofu should be this color when it’s finished cooking

step 5: 2 assembly lines

step 6

step 6: it’s so slippery!

step 6: making sure the rice paper doesn’t fold onto itself

step 7: lettuce

step 7: Thai basil

step 7: vermicelli

step 7: cucumber/carrot/cilantro mixture

step 7: tofu

step 8: fold one side over with one hand while holding the veggies tight with the other hand

step 8: begin rolling spring roll (not too tightly or the rice paper will rip)

step 9

some of the ingredients for the dipping sauces

roasted garlic soy dipping sauce

serving suggestions


One Response to “Fresh Spring Rolls”

  1. Pratibha gupta April 2, 2012 at 10:58 am #

    wow Priya. I am really impressed. I love these spirng roll but never tried to make it. I will use your receipe to make them.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: