Vegetarian Spring Rolls

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A light and refreshing dish! These fresh spring rolls are filled with assorted veggies wrapped in rice paper. Pick and choose your favorite vegetables and proteins.

Yield: makes 8 rolls

Prep Time15

Total Time15

Course: Appetizer, Main Course

Cuisine: Asian

Servings:

Author: Maryanne Cabrera

Ingredients

Spring Rolls:

3 oz rice stick noodles also known as rice vermicelli
8 pieces rice wrappers (8 ½-inch diameter)
7 oz pressed baked tofu sliced into ¼-inch strips
2 medium carrots julienne, small strips
2 small seedless cucumbers julienne, small strips
8 pieces red leaf lettuce leaves
fresh mint leaves as needed
fresh cilantro as needed

Peanut Hoisin Sauce:

⅔ cup hoisin sauce
2 Tbsp smooth peanut butter
2 Tbsp water or more to thin out sauce
½ Tbsp Sriracha sauce or more if desired
1 teaspoon finely chopped peanuts

Instructions

Spring Rolls:

Cook noodles according to package instructions. Generally, place rice noodle in a large bowl. Boil enough water to submerge noodles. Pour boiling water over noodles and let sit until noodles are tender. Drain noodles well, run under cold water to stop cooking, and drain again. Let noodles sit while you prepare remaining ingredients.
Fill a large bowl with warm water. Working with one wrapper at a time, dip wrapper into the warm water for 2 seconds to soften. Do not soak the wrapper for too long because it will be very difficult to work with. Don't worry if the wrapper feels too firm. The wrapper will continue to soften as you fill it with ingredients.
Place wrapper on a flat working surface, a plate or cutting board. Fill the wrapper. Begin by placing the lettuce at the bottom of the wrapper, closest to you. Over the lettuce, place the carrots and cucumber slices. Follow with the tofu and herbs. Take a small handful of the cooked noodles and place it over the rest of the ingredients.
To roll, take the end closest to you. Gently pull the wrapper away from the plate/cutting board and fold it over the filling, similar to how you would roll a tortilla burrito. Fold the sides inward, and tightly roll the wrapper.
Repeat with remaining wrappers.

Peanut Hoisin Sauce:

In a small bowl, mix together hoisin sauce, peanut butter, and Sriracha sauce. Distribute among small serving sauce bowl and garnish with chopped peanuts.

Notes

For best results, enjoy the same day rolls are assembled.
Assembled rolls may be kept in a covered container at room temperature for several hours before serving. Ideally, enjoy within 3 hours of assembly.
Store leftovers in a covered container in the fridge for up to two days. Allow rolls to warm to room temperature before eating. Rice paper needs time to soften.
Kept leftover peanut hoisin sauce in a covered container in the fridge for up to four days.

More filling options:

Korean bulgogi, Filipino barbecue, or many marinated grilled meats
Imitation crab, cucumber and avocado to make a California Roll spring roll
Grilled vegetables (bell peppers, onions, eggplant)

Nutrition