Fresh Spring Rolls with Peanut Dipping Sauce
Total Time
1 hour
Prep Time
1 hour
Rating
5 out of 5 stars
(33)
Ingredients
10 servings
- 1 batch Baked Tofu (sesame ginger- see notes) cut into strips (or use store-bought baked tofu)
- 1 batch of Thai Peanut Sauce
- 8-10 rice paper wrappers ( 10 inches in diameter) or see notes
- 1 head green leaf lettuce (or red leaf, or butter lettuce)
- 1 red bell pepper or yellow bell pepper, thinly sliced into strips (or sub grated radishes)
- 1 1/2 cups finely shredded purple cabbage
- 1 ½ cups shredded carrots ( or use match stick)
- ½ an English cucumber, thinly sliced into long strips – leave peels on
- ¼ cup fresh Thai basil leaves, torn (or regular basil)
- ¼ cup fresh mint leaves, torn (or cilantro, but mint is best!)
How would you rate this recipe?
Preparation
Step 1
If using the Baked Tofu, make this first, see note for cutting into strips. (This can be made ahead and chilled)
Step 2
Make the BEST EVER Peanut Sauce!
Step 3
Prep all your filling ingredients. Cut the veggies, gather the herbs. Gather all the fillings near you. I like to place these all on a cutting board near my spring roll rolling area. Mise en place. 😉
Step 4
Fill a large bowl ( large enough to dip rice paper) with lukewarm water and place it behind your rolling area. Wet the counter in front of you. (Or drench a thin kitchen towel with water, wring it out and lay it on the counter, rolling the spring rolls on top of the towel. (This is great if making a ton of spring rolls! )
Step 5
Do a “tester” spring roll. Dip the rice paper in the water. If using “thin” rice paper (package should say) just a quick dip is all you need. Otherwise, dip for 5-15 seconds. Pull when slightly pliable (not too soft) and place it on the wet counter or towel. If rice paper still feels overly stiff, dip your hand in the water bowl and wet the rice paper a little, it will soften up.
Step 6
Place a 1/4 leaf of lettuce down first in the front center of the rice paper (to prevent shredded veggies from poking out of rice paper) leaving 2-3 inches of space on the sides. See the photo. Top the leaf with shredded veggies, tofu and torn herbs. Then firmly wrap up, tucking in the sides as you go. Place seam side down on a wet cutting board, cover with a damp paper towel. (Remember, this is your tester! Do you like the size? Fill more or less to your preference. Smaller rolls are good for appetizers, larger for lunch. Did your roll fall apart? If so, too long soaking time. Adjust the time. If your roll was not pliable enough to roll, then not enough soaking time. Simply adjust. Remember, each rice paper brand is slightly different and this is a “feel” thing. )
Step 7
Continue rolling each spring roll one at a time. The more you do this, the easier it will get. 🙂
Step 8
Cut in half, then place on top of a lettuce-lined platter (this will prevent them from sticking to the platter) with the sauce in the middle. Serve with a spoon.
Step 9
Save recipe for the next time?
