During the summer time I’m always looking for any excuse to make a meal that doesn’t require me turning on my oven or standing over a hot stove. As a result I made spring rolls, but since I’m not a huge shrimp fan, I decided to instead pack as many colorful vegetables as I could into the rolls along with some tofu and rice noodles.
I’ve also recently fallen in love with this Peanut Sauce so figured it would be the perfect companion as a dip.
This was my first stab at making springs rolls, and I will be honest with you – there is a bit of a learning curve. I think I went through about seven or so wrappers before I successfully packed one.
I also went with an approach that resulted in a rolls that are a bit shorter and fatter than standard, but it was easier for me to pack things in that way.
Serves – 4
- 1 red bell pepper, cut into strips
- 1 carrot, cut into bite size pieces
- 1/2 cup cilantro, chopped
- 2 green onions, thinly sliced
- 1/2 a package of extra firm tofu, cut into squares
- 1 package rice noodles
- 1 package of rice paper wrappers (you’ll need about 16 individual)
- Chop and prepare all the veggies and tofu so that you have a working line.
- Prepare rice noodles by pouring boiling water over noodles and let sit for 2 minutes. Drain and rinse with cold water.
- To assemble rolls, take a rice wrapper and dip in a bowl of warm water for a few seconds, and then lay out on a clean dry surface or clean dish towel.
- Begin stacking fillings towards the middle top of the rice wrapper. Fold the sides over the fillings, and then fold the top over and continue rolling towards the bottom.
- Refrigerate until ready to eat and serve with peanut sauce.