Spring Roll Recipe
Fresh, crunchy, and brimming with colorful veggies, this Spring Roll Recipe is a no-cook, healthy appetizer that’s easy to make for any gathering. A light meal or vegetarian appetizer filled with crisp vegetables, herbs, noodles, and tofu or shrimp.
Ingredients
- 12 rice paper wrappers 8-inch diameter; I like Roland brand for reliability
- 4 oz vermicelli rice noodles Annie Chun’s or store-brand; cook per package, rinse in cold water
- 1 cup shredded carrots fresh, organic if possible
- 1 medium cucumber julienned (English cucumber works well)
- 1 red bell pepper thinly sliced
- 1 ripe avocado sliced into thin strips
- 1 cup fresh mint leaves pluck from stems
- 1 cup fresh cilantro leaves stems removed
- 8 oz firm tofu pressed and sliced into ½-inch strips
- For the dipping sauce:
Instructions
- Chop all vegetables, herbs, and slice tofu. Arrange on a platter for easy assembly.
- Place cooked rice vermicelli in cold water for 2 minutes and drain. Spread out to prevent clumping.
- Whisk together peanut butter, hoisin sauce, soy sauce, lime juice, garlic, ginger, sesame oil, and warm water until smooth.
- Submerge rice paper in warm water for a few seconds until pliable. Lay on a damp towel.
- Place mint leaves, cilantro, noodles, veggies, avocado, and tofu on the wrapper. Do not overfill.
- Fold the bottom, tuck sides, and tightly roll away from you. The rice paper will seal itself.
- Place rolls seam-side down on a platter. Cover with a damp cloth to prevent drying.
- Slice rolls diagonally and serve with dipping sauce.
Notes
Press tofu to remove moisture and chill noodles in ice water to prevent mushiness. Rolls are best assembled just before serving for freshness.
Nutrition
Calories: 120kcal
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