Thai- and Vietnamese-style spring rolls (the fresh ones that are wrapped in rice paper and not fried) are healthy treats that are fun to eat. Bursting with crunchy, juicy raw vegetables, leafy herbs, and rice noodles and served with sweet and spicy sauces for dipping and swiping, these two-fisted rolls are delicious and moreish.
As wholesome and satisfying as spring rolls are to consume, they are a bit of a project to make. If you have the time, it’s worth the effort. The key to making fresh rolls is to prepare and assemble all the ingredients in advance. This may include a trip to an Asian market or the international section of your supermarket for certain ingredients, such as the rice noodles and paper wraps and special condiments for the dips. Once you assemble the ingredients, you are ready to roll.
Perhaps you are exasperated simply by reading this preface and glancing at the lengthy ingredients list and instructions below. No worries—there is an easy alternative to rolling. For a quick fix, you can simply layer all the filling ingredients listed below in a large bowl and serve them as a salad. Loosen the peanut sauce with a little warm water or extra lime juice and use it as a dressing. It will be a messy jumble that you can call a spring roll salad, and it should hit all the flavor notes; no one will judge.
Whichever way you decide to roll, every bite will be umami-rich and delicious.
Tips
The assembled rolls will be sticky and will begin to dry out when exposed to air. To prevent sticking and slow the drying, loosely wrap or cocoon the rolls in lettuce or cabbage leaves.Vietnamese-Style Spring Rolls
Active time: 40 minutes Total time: 40 minutes, plus prep time
Makes 8 to 10 rolls
- 3/4 cup unsalted creamy peanut butter
- 1/3 cup warm water
- 3 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons honey
- 2 tablespoons Sriracha
- 1 tablespoon finely grated peeled fresh ginger
- 1/4 cup Sriracha
- 2 tablespoons sweet chile sauce
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Warm water
- 8 to 10 (12-inch) rice paper sheets
- 8 to 10 butter lettuce leaves
- 3 ounces rice vermicelli noodles, cooked according to package instructions
- 2 to 3 scallions, white and green parts julienned
- 2 medium carrots, cut into matchsticks
- 1 medium red bell pepper, seeded, thinly sliced
- 1 English cucumber, seeded, cut into matchsticks
- 1 jicama, peeled, cut into matchsticks
- 2 cups (loosely packed) shredded red cabbage
- 8 to 10 strips pan-fried tofu (optional; recipe follows)
- Cilantro leaves
- Fresh mint leaves
- Thai basil leaves (optional)
Pour warm water into a shallow, wide bowl or pan. Immerse one rice paper sheet in the water to just soften, about 5 seconds. Remove and spread on a plastic cutting board.
Lay half of a lettuce leaf on the bottom third of the rice paper. Top the lettuce with some of the vermicelli. Arrange 2 to 3 pieces each of the scallions, carrots, red pepper, cucumber, and jicama over the vermicelli. Spread some of the red cabbage over the vegetables.
Place a tofu strip (if using) in the middle third of the rice paper above the vegetables, then place a few leaves of the cilantro, mint, and basil on the top third of the rice paper.
Beginning at the bottom, carefully roll up the rice paper tightly around the vegetable filling, then fold in the side edges. Continue to roll up the rice paper to enclose the tofu and herbs.
Repeat with the remaining ingredients.
Pan-Fried Tofu
Active time: 10 minutes Total time: 10 minutes, plus pressing time- 1 (14-ounce) package extra-firm tofu, each block halved, then pressed
- Kosher salt
- Toasted sesame oil
Cut each block lengthwise into strips, about 1/4 inch thick. Lightly season with salt.
Heat 1 tablespoon sesame oil in a skillet over medium heat. Fry the tofu in the oil until light golden, turning once, about 6 minutes. Transfer to a plate and lightly brush with some of the peanut sauce.
