Spring. Rolls. Are. The. Bomb.
I love spring rolls because they are easy to make and there are an endless amount of combinations of ingredients you can use. Not to mention the dipping sauce opportunities.
Depending on your ingredients and how much you already have prepped, spring rolls can take anywhere from 15-30 minutes to make. Mine took about 20 today.
- Rice papers or spring roll wrappers. I bought mine at Whole Foods in the asian cuisine section.
- Thin rice noodles
- Extra firm tofu
- Low sodium soy sauce. (I used the soy sauce to sauté my tofu.)
- Small head of red cabbage
- 1 cucumber
- 1-2 long carrots
- 1 yellow pepper
- 1 cup of diced scallions
- 1/4 cup of unsalted peanuts
- 2 tablespoons of sesame seeds
- Your favorite dipping sauce. I used a sweet chili sauce from Trader Joe’s. Thai peanut, spicy chili, soy, teriyaki or sriracha sauces would also pair well with the spring rolls.
- Grab a saucepan and a sauté pan and heat your stove. You’ll be needing these to cook your tofu, vegetables and rice noodles. To save time, cook the tofu and vegetables in the sauté pan together and your rice noodles in the other.
- Use oil (or soy sauce like I did) to begin sautéing the tofu. I used 1/2 of a block and chopped into long, thin strips. While it’s sautéing, bring water to a boil in your saucepan. Throw the rice noodles in once it’s boiling.
- Rice noodles cook very quickly (usually less than 5 minutes) so be sure to keep an eye on them. Drain them and set aside once they’re done.
- While you are waiting for your tofu to crispen, begin chopping and dicing your vegetables. Combine the vegetables and peanuts with tofu and sauté until the tofu is at your desired texture and all the vegetables are cooked.
- Once everything is cooked, grab an extra large bowl and fill 1-2 inches with room temperature water. It’s now time to use the rice papers. This can seem daunting if you’ve never used these before, but it’s actually pretty easy and just takes a little practice. Dip a rice paper in the water and submerge it completely. It will immediately begin to soften. It will take 30-40 seconds for the rice paper to soften completely.
- You’ll know the paper is done once it’s stretchy, soft and feels like it could easily rip. Pull it out of the water and put it onto a dry surface. Use a paper towel to blot the excess water away.
- Work quickly and begin adding your ingredients onto the center of the paper. Wrap the rice paper like a burrito and use water to seal the sides. It can be slimy and difficult but don’t worry about it looking perfect. If you’re not sure how to wrap it, I suggest watching a YouTube video beforehand. There are tons of quick tutorials online! (I may have watched a video beforehand too….. no shame!)
- Set wrapped spring roll aside and repeat process until you have desired amount of rolls. Be aware to make sure the separate spring rolls don’t touch each other- they will stick together and that can cause the rice papers to rip and fall apart.
- Sprinkle sesame seeds on top of spring rolls and serve with dipping sauce. Enjoy!