Fresh Spring Rolls are perfect on a hot summer day, so light, quick and easy to make. Plus they can be super healthy if you pack them with fresh vegetables. You can use anything you like but here is my version:
What you will need:
Spring Rolls
1 packet of rice papers
Avocado, sliced
1 Carrot, peeled and cut thinly
1 Cucumber, peeled and cut thinly
Lettuce shredded
1 pkg of vermicelli noodles
Coriander
Fresh mint (optional)
Crispy Tofu & Dipping sauce
Tofu
Sesame oil
Corn starch
Soy sauce or tamari sauce
Peanut butter
Brown sugar
Whilst the noodles are boiling, chop and drain the tofu covering in a little corn starch to help create a crispy exterior. Fry the corn starched tofu in sesame oil quickly until lightly browned.
Now prep the veggies by cutting them all into thin strips.
For the dipping sauce and coating for tofu: mix together soy sauce, peanut butter/any nut butter, brown sugar, if it’s quite thick, add warm water to the mixture to make it as thin as you desire. You can then add some of this sauce to the crispy tofu and cook it a bit longer until the sauce is absorbed into the tofu.
Now time for the fun part! Grab shallow bowl add some warm water to it, and dampen a cutting board. Soak a rice paper in the water until it feels soft, then carefully place it onto the cutting board. Add the noodles, veggies, coriander, mint, & tofu to the middle of rice paper and once they’re all neatly placed fold in the edges of the rice paper and roll the up tightly, and continue this process until all of your veggies are used up.
Serve up these beautiful fresh rolls with the dipping sauce you made or chop some fresh chilli into soy sauce for an extra kick. Enjoy!
