The first thing that comes to mind when we hear spring rolls is the fried greasy version we get at most places. Not to mention the complete lack of any health boosting stuff inside. These Vietnamese spring rolls on the contrary are not fried. Lots of veggie goodness inside a thin rice paper. The best thing about these spring rolls is their versatility. They are a good when you have unwanted leftover veggies lying around. You can tuck in anything as long as it is fresh and as long as you enjoy eating it. I usually like playing with marinated tofu, carrots, mushrooms, green onions, lettuce or whatever fresh bounty is available. This time I had only few ingredients and I was in no mood to rush to get groceries. So I ended up adding crispy tofu, carrots, moong sprouts, green onions, basil, rice noodles.
Peanut dipping sauce is from America’s test kitchens book “Light & Healthy” and I must say it is really good. Feel free to adjust the sauce according to your taste.
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoon brown sugar
- 1 garlic clove, minced
- Few chili flakes
- Salt to taste
- 1 tablespoons toasted sesame oil
- ¼ cup peanut butter
- ½ cup hot water
- ⅓ cup hoisin sauce
- 1 tbsp fresh lime juice
- 1 garlic clove, minced
- ½ tsp chili-garlic sauce
- Salt to taste
- ½ block of tofu
- 1 medium size carrot, chopped in matchstick size
- Handful of moong sprouts
- 3-4 green onions, chopped length wise
- 1 oz bean threads (For cooking, add them in hot water for 10 mins. Once done, drain the water and keep them aside)
- Peanut dipping sauce
- Few basil leaves
- 7-8 rice papers
- Whisk all together. Cut the tofu in from middle and then cut the two separate square pieces in half again giving you with 4 rectangular pieces. Lay the pieces in the marinade and let it soak for 10-15 mins. Flip and let them rest for another 15 minutes. Heat a skillet over med-high heat and cook tofu until golden brown.
- Keep it aside. Meanwhile chop the carrots in matchstick size and let them sit in the marinade as well. Once tofu is done on both the sides, saute the carrots in the already used skillet. You don't want to soften them a lot. So cook them for 2-5 minutes and keep them aside.
- Add peanut butter and hot water in a bowl and whisk it until smooth. Add hoisin sauce, lime juice, garlic, chili-garlic sauce and salt. Mix it all and taste. Adjust salt and lime juice if needed. Keep it aside.
- For arranging, first take water at room temperature in a flat pie dish. To it add one rice paper and let it soak for 30-45 seconds. While it is soaking, get a clean damp cloth and lay it smooth on the counter. Slowly, take out the rice paper and lay it on the cloth. Try to smooth it out as mush as possible. To it, add little dipping sauce, rice noodles, tofu, carrots, moong sprouts, basil. Wrap it tightly and enjoy it with lots of dipping sauce.
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