Vietnamese Spring Rolls
Ingredients:
Rice paper roll wrappers 8.5” in diameter
White or brown rice vermicelli
Red cabbage, sliced
Carrots, cut into matchsticks (alternatively, use a julienne peeler)
Persian cucumbers, cut into matchsticks
Red pepper, cut into matchsticks
Scallions, thinly sliced
Avocado
Alternative ingredients:
Radishes, thinly sliced
Nori, cut into strips
Marinated tofu
Butter lettuce
Sliced mango
Cilantro
Peanuts
Chef Note: The fillings you choose and the amounts are completely flexible
Directions:
• Bring a medium saucepan of water to boil.
• Place rice vermicelli into boiling water and cook for
3-5 minutes, or until al dente, and drain.
• Fill a large bowl (or use a pie pan) with warm water, and then gently
dip one rice paper wrapper in the water for 3-5 seconds to soften.
Be careful not to over-soak the wrappers!
• Remove and lay on a flat surface.
• Start by placing fresh mint and basil on rice paper, laying mostly on
the bottom third of the circular wrapper.
• Make a base or bed to lay all your ingredients.
• Fold the top side of the wrapper tightly over the mixture, then fold over
the right and left sides (taking care to pack in the filling so that it’s snug),
and then finally roll the pack over the remaining bottom side.
• Repeat with remaining ingredients.
Chef Note: I prefer to put the thin rice noodles down first, then start piling on ingredients.
Nori or lettuce can give structure to your rolls. If using, place down first, then pile ingredients.
Ingredients for Marinated Tofu:
1 orange, squeezed to make juice (yield ¼ to ½ cup)
¼ cup shoyu or tamari soy sauce
1 clove garlic, thinly sliced
Grated or sliced ginger, yield 1-2 tsp
½ tsp or few drops of hot sauce or chili flakes
1 block, or 12-15 ounces organic extra-firm tofu, drained or pressed
Directions:
Preheat oven 400°F
• Prepare a sheet pan with parchment paper or silpat baking mat.
• Combine the first five ingredients in a shallow bowl.
• Press any excess liquid from tofu. Cut tofu into strips and marinate.
Marinate on the counter for 10-15 minutes or refrigerate for several hours so flavor develops.
• Cook the tofu for about 20 minutes until you see pieces drying out and browning.
• Flip pieces and cook for an additional 15 minutes. Cooking time
depends on how thick or thinly you’ve cut tofu.
Ingredients for Peanut Sauce:
¾ cup organic peanut butter (prefer freshly ground)
1 small shallot or red onion, chopped
2 tbl of brown rice vinegar
1 tbl fresh ginger, peeled and roughly chopped
1 clove garlic
2 tbl shoyu or tamari soy sauce
1-2 medjool dates, pits removed
1 tsp of hot sauce or chili flakes
1 tbl tomato paste
2 tbl cilantro, chopped
1 cup water or more
Directions for Peanut Sauce:
• Place all ingredients in a blender and blend until smooth.
• Add additional water for thinning to the consistency you like for dipping.
• Sauce will keep in the refrigerator for up to a week.