There are very few things more pleasant than eating fresh spring rolls outside during summer – sun blaring, sweat beading – with a cheap glass of red wine (thanks Frontera!) over a single cube of ice. That’s just how I roll.
These aren’t your typical fried, grease laden spring rolls that are commonly found at restaurants. They’re delicate and fresh – yet incredibly easy make once you get the rolling part down. Be sure to make a few extra and keep them in the fridge, as they make a quick and healthy snack on the go.
- 3 tablespoons olive oil
- 3 oz. rice vermicelli
- 8 rice wrappers
- 4 large lettuce leaves, chopped
- 2 large carrots, shredded or finely chopped
- ½ block firm tofu, chopped in ½’’ strips
- 2 tablespoons fresh Thai basil, chopped
- 3 tablespoons fresh cilantro, chopped
- 3 tablespoons hoisin sauce
- 1 tablespoon peanuts, finely chopped
- Bring a medium saucepan of water to a boil and add vermicelli. Boil for 3-5 minutes. Drain and set aside.
- Put olive oil in medium frying pan over medium heat. Once heated, place tofu in the pan so that none of the are overlapping – each should be completely flat. Cook for 4 minutes or until golden brown, and flip. Cook for another 4 minutes. Remove from heat, and put aside.
- Fill a large pan or bowl with hot water from the tap. Dip 1 rice wrapper into the water for 1 or 2 seconds, and quickly spread onto a cutting board or plate. In a neat row across the middle, place a fingertip-full of vermicelli, 3-4 strips of cooked tofu, carrots, cilantro, mint, and lettuce. Leave at least 2 inches around the edge for wrapping. Fold one flat side over the filling, and wrap it firmly around the filling. Fold the long sides in, and continue wrapping until complete. Follow these steps for all 8 spring rolls.
- In a small bowl, mix hoisen and chopped peanuts.
- Arrange on a lovely plate and serve with sauce.