Vegetarian Spring Rolls Recipe

Soak rice vermicelli

Place rice vermicelli in a heatproof bowl and pour just-boiled water to cover. Let soak 5–7 minutes until tender but not mushy. Drain, rinse under cold water, and cut into 6–8 inch lengths with kitchen scissors. Set aside.

Prepare tofu

Press the tofu between clean towels with a weight for 10 minutes to remove excess water. Crumble or cut into thin strips. Heat a nonstick skillet over medium heat, add 1 tsp sesame oil. Add tofu and cook 4–6 minutes, stirring occasionally, until edges begin to brown. Add 1 tbsp soy sauce, 1/4 tsp salt and 1/8 tsp black pepper; cook another 1–2 minutes until flavored. Remove from heat and let cool slightly.

Julienne carrot, red bell pepper, and red cabbage into thin matchsticks (about 1 cup each). Peel and cut cucumber into thin sticks, removing seeds if watery. Separate and wash mint and cilantro leaves; pat dry. Tear or trim lettuce into wrappers-size pieces. Keep vegetables crisp by storing briefly in cold water up to 10 minutes, then drain and pat dry.

In a small saucepan combine 1/2 cup rice vinegar, 1/2 cup granulated sugar, 3 tbsp ketchup, 1 tbsp soy sauce and 1/2 cup water. Stir in 1 tsp grated ginger and 1 minced garlic clove. Bring mixture to a gentle simmer over medium heat, stirring to dissolve sugar. In a small bowl whisk 1 tbsp cornstarch with 1 tbsp cold water until smooth, then whisk into simmering sauce. Cook 1–2 minutes until slightly thickened. Taste and add 1/4 tsp red pepper flakes if desired for heat. Remove from heat and cool slightly; sauce will thicken more as it cools.

Prepare an assembly station: a large shallow dish or pie plate of warm water, a clean damp towel, and a work surface. Fill the shallow dish with warm (not boiling) water.

Dip one rice paper wrapper into the warm water for 6–10 seconds until edges just begin to soften but the center remains slightly firm — do not over-soak. Lay the softened wrapper flat on the damp towel or work surface.

Near the bottom third of the wrapper place 1 piece of lettuce, a small handful (about 1/4 cup) of soaked rice vermicelli, 2–3 tbsp of cooked tofu strips, a small pinch (about 2 tbsp total) each of carrot, cucumber, bell pepper and cabbage, and 2–3 mint leaves plus 2–3 cilantro leaves. Leave about 1–1.5 inches clear at each side and the top edge.

Fold the bottom edge up over the filling, fold in both sides snugly, then roll away from you to seal. The rice paper will stick to itself and seal the roll. Place finished roll seam-side down on a plate and cover with a damp towel while assembling remaining rolls. Repeat to make 10–12 rolls.

Arrange spring rolls on a platter. Transfer sweet and sour sauce to a small bowl for dipping. Sprinkle optional toasted sesame seeds and sliced scallions over sauce or rolls if using. Serve immediately, or refrigerate up to 2 hours covered; if refrigerating, the rice paper may firm slightly — bring to room temperature 10–15 minutes before serving.