Fresh Spring Rolls
These vibrant, crisp, and refreshing spring rolls are packed with fresh herbs, crunchy vegetables, and delicate rice noodles, paired with a savory peanut dipping sauce.
Ingredients
- •8 round rice paper wrappers (8.5 inch)
- •3.5 oz (100g) dried rice vermicelli noodles
- •1 cup firm tofu, pressed and sliced into thin matchsticks (or cooked chicken breast)
- •1 medium cucumber, julienned
- •1 large carrot, julienned
- •1 cup fresh mint leaves
- •1 cup fresh cilantro leaves
- •1 cup Thai basil leaves
- •2 cups green leaf lettuce, washed and torn into bite-sized pieces
- •1/3 cup creamy peanut butter
- •2 tablespoons hoisin sauce
- •1 tablespoon low-sodium soy sauce
- •1 tablespoon fresh lime juice
- •1 tablespoon warm water (for thinning the sauce)
Instructions
- 1
Cook the rice vermicelli noodles according to package instructions, usually by boiling for 3-4 minutes until tender, then rinse thoroughly under cold water and drain well.
- 2
Prepare all the fillings and arrange them in an organized station: sliced tofu or chicken, cucumber, carrot, lettuce, and fresh herbs.
- 3
Whisk together the peanut butter, hoisin sauce, soy sauce, lime juice, and warm water in a small bowl until smooth to make the dipping sauce.
- 4
Fill a large, shallow bowl with warm water. Dip one rice paper wrapper into the water for about 5 to 10 seconds until it softens, then lay it flat on a clean cutting board or damp kitchen towel.
- 5
Place a small handful of lettuce, a small bundle of rice noodles, and a few strips of tofu, cucumber, and carrot in the lower third of the rice paper wrapper, leaving about an inch of space on the sides.
- 6
Layer a few leaves of mint, cilantro, and Thai basil directly over the filling ingredients.
- 7
Fold the bottom edge of the rice paper tightly over the filling, fold in the left and right sides like a burrito, and roll it up firmly to the end.
- 8
Repeat the process with the remaining wrappers and fillings, keeping finished rolls covered with a damp paper towel so they do not dry out.
- 9
Serve the fresh spring rolls immediately alongside the prepared peanut dipping sauce.
💡 Chef tips
- Do not soak the rice paper wrappers for too long in the water; they should still feel slightly firm when you take them out because they will continue to soften on the board.
- Keep finished rolls separated on your serving platter so they do not touch and stick to each other.
- To store, wrap each roll individually in damp paper towels and plastic wrap, then refrigerate for up to 24 hours.
✅ How it should turn out
The finished spring rolls should look translucent and glossy with the colorful greens and vegetables shining through, emitting a fresh herbal aroma and offering a satisfying crunch with every chewy bite.