Roll Me Up – Fresh Spring Rolls (Vietnamese)

No passport required for this quick and easy trip to Vietnam for these fresh rolls. The first thing I order at a Vietnamese restaurant are these fresh light spring rolls. They are healthy, refreshing and a great start to any meal. Each rice paper has only like 30-40 calories. There is no science to the vegetables, use what you like. The most common ones are: lettuce, carrots, cucumbers, sprouts, basil, mint, avocado, cilantro, the list is endless. You can add shrimp also if you like.

These rolls are fresh, colorful, and easy to make. The peanut 🥜 sauce recipe is from a friend and when is said its quick and easy..she was not kidding. I am still perfecting the shape but they are my imperfectly perfect rolls.

Fresh Spring Rolls (Vietnamese)

Course: Appetizer
Cuisine: vietnamese
Keyword: fresh, rolls, summer, veggie
Author: RGK/FootprintTheWorld

Ingredients

  • Rice Vermicelli Noodles
  • Rice Paper Wrappers
  • Chopped soft lettuce
  • Pressed quick Firm Tofu open the packet and pass with a plate weight to remove excess water
  • Fresh Herbs: Mint/ Basil/cilantro leaves
  • Julienned Cucumber/ carrots/avacado
  • Optional – bean sprouts/cooked(halved) shrimp

Peanut Sauce

  • ¼ cup crunchy peanut butter
  • 1 tbsp sugar
  • 3 tbsp hot water
  • 2 tbsp sambal paste
  • 1 tbsp Soy Sauce
  • Lemon Juice as per taste

Instructions

Method (Peanut Sauce)

  • Mix Sugar and hot water, add peanut butter and remaining ingredients.
  • Mix till smooth
  • Can top with a few crushed peanuts for garnish

Method (Rolls)

  • Soak rice vermicelli in hot water and drain after like 10 minutes (I do not boil my vermicelli)
  • Tofu is per your taste(if you like fried/quick sauté or raw).
    To sauté- Lay the tofu in a pan in single layer with a little sesame oil. cook for 2-3 minutes until golden brown on each side. Slice tofu lengthwise so they lay flat on the rice paper.
  • In a large bowl of warm water, gently dip one edge at a time of the rice paper wrapper quickly to soften. Do not oversoak.
  • Put the wrappers on a plate and start assembling (make sure to leave some space on top and bottom and 2” space on the sides for easy roll.
  • Lay tofu across the top of the wrapper and add basil leaves on top
  • Towards the bottom of the wrapper add, lettuce, and other fresh herbs and any optional items layer with vermicelli
  • Fold the bottom side of the wrapper tightly and fold right and left side for a tight fit and continue rolling and over the bottom side. Do a quick roll to make sure the rick paper sticks.
  • Cover with damp towel to keep fresh till all done.
  • Cut in half with a sharp knife and serve with a side of Sriracha/ chili paste and peanut sauce..

Would love to see your pictures and variations. Have Fun In your Kitchen as every creation is your very own, one of its kind masterpiece.

Would Love To Hear Your Thoughts