Fresh Spring Rolls
These vibrant, crisp, and refreshing spring rolls are packed with crunchy vegetables and fresh herbs, served with a savory peanut dipping sauce.
Ingredients
- •8 round rice paper wrappers
- •1 cup firm tofu, sliced into thin matchsticks and pan-fried (optional)
- •1.5 cups cooked rice vermicelli noodles
- •1 medium cucumber, julienned
- •1 medium carrot, julienned
- •1 red bell pepper, thinly sliced
- •1 cup fresh crisp lettuce leaves, shredded
- •1/2 cup fresh mint leaves
- •1/2 cup fresh cilantro leaves
- •1/3 cup creamy peanut butter
- •1 tablespoon hoisin sauce
- •1 tablespoon low-sodium soy sauce
- •1 teaspoon grated fresh ginger
- •2-3 tablespoons warm water (to thin the sauce)
Instructions
- 1
Prepare all the fillings and arrange them in bowls on your workstation for easy assembly.
- 2
Cook the rice vermicelli noodles according to package instructions, then rinse with cold water and drain well.
- 3
Fill a wide, shallow dish with warm water.
- 4
Dip one rice paper wrapper into the warm water for about 5 to 10 seconds until it becomes soft and pliable, then lay it flat on a clean cutting board or damp towel.
- 5
Place a small handful of lettuce, vermicelli noodles, carrots, cucumber, bell pepper, and herbs in the lower third of the wrapper, leaving a border on the sides.
- 6
If using tofu, add a few pieces of the prepared tofu into the filling mixture.
- 7
Fold the bottom edge of the wrapper tightly over the filling, fold in the left and right sides, and roll it up firmly like a burrito.
- 8
Repeat the process for the remaining wrappers and arrange them on a serving plate.
- 9
To make the dipping sauce, whisk together the peanut butter, hoisin sauce, soy sauce, grated ginger, and warm water until smooth and creamy.
- 10
Serve the fresh spring rolls immediately with the peanut dipping sauce on the side.
💡 Chef tips
- Do not soak the rice paper wrappers for too long in the water, or they will become too sticky and tear easily while rolling.
- Keep finished spring rolls separated by a damp paper towel on a platter so they do not stick to each other or dry out.
- You can make these ahead of time by wrapping each finished roll tightly in plastic wrap and storing them in the refrigerator for up to 4 hours.
✅ How it should turn out
The finished spring rolls should look translucent and glossy with colorful vegetables visible inside, offering a fragrant herbal aroma and a wonderfully crisp, chewy texture.