My husband loves Vietnamese food and what better way than to figure out how to make a few classics? I love ordering the Vietnamese spring rolls as an appetizer, it’s light and healthy, far better than the deep fried ones. I wanted to recreate these as a weekday snack or lunch. As always, I add protein to everything I cook with, hence tofu was the perfect choice. Big tip, if you have never used rice paper before (like me), be sure to watch a few videos on how to wrap the rolls. Once rice paper touches water, it turns into a sticky, wet tissue paper like substance and you have to work rather quickly. Once you get the hang of rolling, it really is a breeze to stock up for a few days. It could also be a fun activity to do with children, since it’s so hands on. Feel free to add your own toppings, or try a few out with vermicelli noddles as well.
Veggie Spring Roll
Course: Wholesome Meals4
servings20
minutesIngredients
1 Cup shredded carrots
Half a cucumber cut thinly lengthwise
2-3 Chopped Jalapenos
Half a bag of shredded Asian chopped salad mix
8-10 Rice Papers
1/4 Tofu block, cut into cubes lengthwise
Chopped Cilantro and Mint
- Peanut Sauce Dip
1-2 Tbsp Creamy Peanut Butter
1 Tbsp Honey
A pinch of Salt
Directions
- Mix all the veggies together and set aside in a bowl.
- Place the textured side up of the rice paper on a flat surface.
- Sprinkle warm water all over the rice paper to ensure entire surface is wet.
- Add 1-2 big tbsp of the veggie mix and 1-2 Tofu cubes in the center.
- Begin rolling by folding both of the width sides inward.
- Roll one of the length sides tightly, tuck all the veggies tightly and keep rolling to wrap up the other end.
- Roll several and cool in the fridge before serving.
- Dipping Sauce
- Whisk all the dipping ingredients together until you get a thick paste.
- Serve alongside the spring rolls.
Notes
- Please watch this video for instructions on rolling: https://www.allrecipes.com/video/3091/vietnamese-fresh-spring-rolls/
- Feel free to use noodles or your own ingredients to these rolls.
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