Do you go through recipe phases? I totally do!
I’ll make a recipe for years and then stop. I’m always trying new recipes, so that probably has something to do with it. In any case, it’s fun to rediscover an old favorite.
These Veggie Spring Rolls are one of those recipes.
I made these rolls a lot when I lived in Chicago, but didn’t make them nearly as much once we moved to San Francisco. Maybe it was the cooler weather … who knows. Well, that’s all changing. Now that I’m in New York, I’m on a Veggie Spring Roll kick again!
These rolls are perfect for summer. They’re light, healthy, and really pretty, too. Plus, they’re way easier to make than you’d think. Once you get the hang of working with the wrappers (feel free to eat any mistakes), there will be no stopping you!
You are going to love these rolls! They’re filled with crunchy veggies and fresh herbs, plus I created two dipping sauces for you to choose from. My advice: make both!
- 4 oz. brown rice noodles
- 1 (6-ounce) package baked tofu, thinly sliced
- 2 small red peppers, julienned
- 2 medium carrots, julienned
- 1 cup basil, julienned
- 3/4 cup mint, leaves only
- 1/2 cup cilantro, leaves only
- 1 small head butter lettuce, sliced
- 1 package rice paper wrappers
- 1/4 cup almond butter
- 2 tbsp. soy sauce
- 2 tbsp. water
- 1 tbsp. seasoned rice vinegar
- 1 tsp. sesame oil
- 1 tsp. honey
- 1/2 tsp. crushed red pepper flakes
- 1/4 cup rice vinegar
- 2 tbsp. honey
- 1 tsp. sriracha
- Prepare Almond Butter Sauce by combining all ingredients in a small bowl. Whisk together and set aside.
- Combine Spicy Sweet and Sour Sauce ingredients in a small bowl. Whisk together and set aside.
- Bring a kettle of water to a boil.
- Place the brown rice noodles in a large bowl. Cover them with boiling water and let sit for 2 minutes.
- Test the noodles to make sure they're tender. If they are, drain them in a colander, rinse with cold water, and then drain again. (If they're still stiff, let them sit for another minute or two before draining.)
- Using a knife, give the noodles a couple chops and set aside.
- Set out the other ingredients on a platter for easier assembly.
- Fill a large, flat pan with warm water; I used a skillet.
- Submerge one rice paper wrapper completely in warm water. Pull the wrapper out (it will not be soft) and set it on a flat surface.
- Let the wrapper sit for a minute or two, or until softened.
- When the wrapper is soft, place a few cilantro or mint leaves across the center of the wrapper.
- Top the herbs with a couple slices of tofu.
- Cover the tofu with a little red pepper.
- Add a few carrots on top of the red pepper.
- Top the carrots with a little basil, cilantro, and mint.
- Grab a small handful of rice noodles and place over herbs.
- Cover the noodles with a little lettuce.
- Roll up the rice paper wrapper - being careful not to tear it - like you would a burrito. Fold the lower half of the wrapper over the ingredients, then fold one end over the middle, then fold the other end over the middle. Finish by rolling it up as tightly as possible. See below:
- Repeat with remaining ingredients and serve.
- - About the rice noodles: look for the thin, round kind. I used brown rice noodles, but regular white rice noodles are perfectly fine, too.
- - Substitute your favorite protein, like cooked chicken or shrimp, for the tofu.
- - Peanut butter can be swapped for the almond butter. Crunchy-style would be especially delicious.
You could even set up a DIY station and let your friends make their own rolls. Just set out the ingredients (cut up extra veggies; eyes = bigger than mouth), a few bowls of warm water for the wrappers, and give everyone a quick tutorial.
All of the ingredients needed for this recipe can be found in a well-stocked grocery store, but I strongly encourage you to visit your local Chinese or Vietnamese grocery. You’ll find a much bigger selection, and the prices will be way cheaper. Get your veggies and herbs while you’re there, too!
What are your all-time favorite recipes?
P.S. I’m skipping my Motivation Monday series for August. Last month was a little crazy. I was sick, spent lots of time glued to my couch, and got totally off track. So I plan to continue working on July’s goal during August and will pick the series back up in September.
I’m linking up with these link parties, as well as Tips & Tutorials, Much Ado About Monday, Lou Lou Girls, Inspire Me Tuesday, The Scoop, Tweak It Tuesday, Tickle My Tastebuds, Wine’d Down Wednesday, Create & Share, Your Whims Wednesday, Make Bake Create, Work It Wednesday, Eat. Create. Party!, Creative Inspirations, Create It Thursday, Pin It Thursday, I Heart Naptime, Craft Frenzy Friday, Best of the Weekend, The Creative Collection, Be.You.Tiful, Inspire Me Please, Fridays Unfolded, Frugal Friday, Say G’Day Saturday, Saturday Sparks, Show-licious, Saturday Night Fever, and Your Designs This Time.