The first time I ever had a spring roll was when I had a “team” dinner with my coworkers and boss over the summer. We ate shabu-shabu which was also a first for me and spring rolls were one of our appetizers. It was love at first bite! YUM!! From then on, whenever I was out to eat at a place that had them, you can bet I ordered them. Unfortunately, that meant I only got to enjoy them a few times after my summer experience. So I was like DUH, how hard can it be to make them myself? I looked at a few different recipes but I really loved Full-Thyme Student’s how to. She made it super easy to follow and laid out the instructions perfectly. So, this recipe is adapted from hers! I also used her peanut dipping sauce recipe which you can find here. It is AMAZING! I pretty much just drink any thats left over (ew don’t tell anyone I said that).
Some of the ingredients might not be at your regular grocery store, but make sure to check the asian aisle and if you have trouble finding anything, check out a local asian market or even whole foods. I got my rice paper wrappers at whole foods!
Ingredients for Spring Rolls:
-Rice paper wrappers
-1/2 package rice vermicelli noodles
-Pliable lettuce of choice (I used Boston Lettuce)
-1 medium cucumber (cut into long thin slivers)
-Cilantro, to taste (optional)
-1/2 block of firm or extra firm tofu, drained
-Coconut oil for cooking
** Vegetable ingredients can be easily substituted with whatever you’d like!
Ingredients for Peanut Dipping Sauce (Reprinted with permission from Full-Thyme Student):
-2 tablespoons peanut butter
-4 tablespoons hoisin sauce
-1 teaspoon sriracha hot sauce, or more to taste
-3-5 tablespoons water
Directions for Spring Rolls:
-Have all your vegetable ingredients in bowls for easy access. I sliced up my cucumber (leaving out the seeded middle) and put that in one bowl, threw some carrot shreds in another, and pulled off some lettuce leaves and cilantro and placed those on a plate.
-Cook your vermicelli noodles according to package. I believe it takes about 5 minutes to cook after the water has boiled. After cooking, drain the noodles and rinse quickly with cold water and follow with hot water. The noodles should be sticky after being rinsed with hot water. Let drain while you’re working on your tofu.
-Next you’ll want to drain and slice your tofu into 4 slices and then again in half. so you’ll want to end up with about 1/2 inch thick slices and about 2 inches long (See pictures). Season however you’d like. I just sprinkled some salt, pepper, and garlic powder onto mine. Put a dap of coconut oil on a medium saucepan on medium heat. Add your tofu and cook for about 3 minutes on each side until slightly browning. Take off heat and place on a plate to cool off.
-To begin assembling your spring rolls, wet a piece of rice paper in slowly running warm water until just coated with water. You want the whole thing to be wet so it becomes pliable when you’re ready to roll. Lay the piece of rice paper on a plate and start off by placing a piece of lettuce down first, horizontally. Then add your noodles (1/3 cup or less), tofu, cucumbers, cilantro, and carrots all horizontally. Take the side of your rice paper that’s closest to you and pull over your fillings, away from you. Start rolling and while rolling upward, pull the sides of your paper into the middle to make sure it is totally closed. Finish off by rolling away from you and closing completely. And there you have it! Now devour with your delicious peanut sauce and enjoy!
Directions for Peanut Dipping Sauce (Reprinted with permission from Full-Thyme Student):
In a small microwave-safe bowl, add hoisin sauce, 3 tablespoons of water, peanut butter, and sriracha sauce, and mix with a fork just to blend ingredients.
Microwave on high for 20-25 seconds. Remove from microwave, and use a fork to combine ingredients together. If sauce is too thick, add 1-2 additional tablespoons of water to achieve a thinner consistency. Add more sriracha hot sauce, if desired. Serve immediately or store in the refrigerator until ready.