Fresh Spring Rolls
Total Time
30 mins
Prep Time
30 mins
Rating
5 out of 5 stars
(6)
Ingredients
2-4 servings
- 4 ounces vermicelli noodles or other rice noodles
- 8 large rice paper wrappers
- 1 carrot, julienned
- ½ English cucumber, julienned
- 3 ounces extra-firm tofu, cut into strips
- 1 jalapeño pepper, stemmed, seeded, and cut into strips
- 1 mango, peeled and cut into strips
- 1 avocado, cut into strips
- Fresh basil, mint, and cilantro leaves
- Peanut sauce, for dipping
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Preparation
Step 1
Prepare the noodles according to the package instructions. Drain and rinse under cold water.
Step 2
Fill a large bowl with warm water and dampen a clean kitchen towel. Spread the kitchen towel over a flat work surface.
Step 3
Soak a spring roll wrapper in the warm water for 15 seconds, or until pliable. Lay the wrapper flat on the kitchen towel and place some of the noodles, carrot, cucumber, tofu, jalapeño, mango, avocado, basil, mint, and cilantro in the center. Fold the sides of the wrapper over the fillings and roll tightly to close. Repeat with the remaining spring roll wrappers and fillings.
Step 4
Serve with peanut sauce for dipping.
Step 5
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Chef's notes
Add bean sprouts, red bell pepper, or purple cabbage for extra crunch.
Lay green leaf lettuce or butter lettuce inside each spring roll wrapper. Top the lettuce with your other desired fillings before rolling the wrapper closed.
Tuck in thinly sliced green onions for a savory kick.
Don't skip the herbs; they make this recipe. Use fresh cilantro, basil, and mint leaves.
