Fresh Spring Rolls (Vietnamese)
Servings: 0
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..