Vietnamese · Lunch
Vegetarian Fresh Spring Rolls
Vietnamese fresh spring rolls wrap rice paper around pan-fried tofu, cooled rice vermicelli, shredded carrot, cucumber and fresh herbs, rolled tightly and served cold with a peanut-hoisin dipping sauce. Light, vegetable-forward and assembled rather than cooked, the rolls balance soft noodle, crisp vegetable and herbal lift.
$4
25 minsPrep
6 minsCook
31 minsTotal
EasyLevel
Nutrition per serving
392Calories
16.8gProtein
16.4gFat
47.3gCarbs
9.8gSugar
5.6gFiber
610mgSodium
0mgChol
2.9gSat Fat
520mgPotassium
180mgCalcium
3.4mgIron
0mcgVitamin B12
14mgVitamin C
vegetarian
low-calorie
high-fiber
herb-salt
all-time-classics
vegan
low-calorie
Instructions
1
Prep
Press tofu between paper towels for 10 minutes to remove excess moisture. Cook rice vermicelli in boiling water for 3 minutes until soft, drain and cool. Julienne carrot and cucumber into thin matchsticks.
2
Sear
Heat vegetable oil in a small nonstick skillet over medium-high heat and fry tofu for 4 to 5 minutes, turning once, until golden and firm at the edges. Toss with soy sauce and cool slightly.
3
Assemble
Dip one rice paper wrapper in warm water for 10 seconds until pliable. Layer lettuce, tofu, vermicelli, carrot, cucumber, mint and cilantro across the lower third, fold the bottom edge over filling, tuck in both sides, and roll firmly upward into a tight cylinder.
4
Whisk
Combine peanut butter, hoisin sauce, water, lime juice and rice vinegar in a small bowl, whisking until smooth and pourable, loosening with extra water if needed. Repeat rolling with remaining two wrappers. Serve rolls halved on the diagonal with dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g firm tofu
- 66 rice paper wrappers (17-inch)
- 2 oz56g rice vermicelli noodles, dry
- 11 carrot
- 11 cucumber
- 1212 fresh mint leaves
- 1212 fresh cilantro sprigs
- 66 small lettuce leaves
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp soy sauce
- 4 tbsp4 tbsp peanut butter
- 2 tbsp2 tbsp hoisin sauce
- 4 tbsp4 tbsp water
- 1 tsp1 tsp lime juice
- 2 tsp2 tsp rice vinegar
