Thai Fresh Rolls Recipe

Prepare tofu

Press the tofu for at least 15 minutes to remove excess water. Slice into 8 strips about 1 cm thick. Season both sides with kosher salt and black pepper. Heat neutral oil in a nonstick skillet over medium-high heat. Pan-fry tofu strips 2–3 minutes per side until golden and slightly crisp. Remove and let cool; cut each strip in half lengthwise if needed to fit the rolls.

Prepare vermicelli (optional)

If using rice vermicelli, bring a small pot of water to a boil, remove from heat, add noodles and soak 3–4 minutes until tender. Drain and rinse with cold water; drain well and toss lightly with a few drops of oil to prevent sticking.

Prep produce

Peel and slice the mango into 8 long thin strips (about 1/4" x 2–3" each). Slice the avocado into 8 similar strips. Cut the cucumber into julienne matchsticks about 3–4 inches long. Pick and rinse cilantro leaves; remove large stems. Tear or chop large mixed greens leaves into roll-length pieces.

Soften rice papers

Fill a large shallow dish or pie plate with warm (not scalding) water. Working one at a time, submerge a rice paper for 8–12 seconds until pliable but still slightly firm (it will continue to soften). Lay the softened sheet flat on a damp clean kitchen towel or cutting board.

Assemble each roll

On the lower third of the rice paper, place: a small handful (about 1/4 cup) mixed greens, a small pinch of vermicelli (if using, about 1 tbsp), 1 strip of tofu, 1–2 strips of mango, 1 strip of avocado, 6–8 cucumber matchsticks and 6–8 cilantro leaves. Do not overfill; leave space at the edges.

Roll tightly

Fold the bottom edge of the rice paper over the filling, tuck in sides, then roll up firmly to form a sealed cylinder. Place seam-side down on a platter. Repeat with remaining rice papers and fillings to make 8 rolls.

Slice and serve

If desired, trim the ends and slice each roll in half on the bias with a sharp knife. Arrange on a serving plate with lime wedges and the tamarind dipping sauce.

Dissolve the tamarind paste in 2 tablespoons hot water, stirring until smooth. In a small bowl combine the dissolved tamarind, light soy sauce (or fish sauce), brown sugar, lime juice, minced garlic and chopped chile. Stir until sugar dissolves. Add 2 tablespoons water to thin to a dipping consistency. Taste and adjust: add more sugar for sweetness, more lime for brightness, or more water to dilute. Serve at room temperature alongside the rolls.