Spring Rolls Recipe

Prepare noodles

Place rice vermicelli in a heatproof bowl and cover with boiling water. Let soak 4–6 minutes until tender but not mushy. Drain well and rinse under cold water to stop cooking. Trim with scissors if needed and toss lightly with 1/4 tsp sesame oil to prevent sticking.

Prepare tofu

Press tofu briefly between paper towels to remove excess moisture. Slice into 1/4-inch strips. Heat neutral oil in a nonstick skillet over medium heat. Add tofu strips, sprinkle with 1 tbs soy sauce, and cook 3–4 minutes per side until lightly browned and glazed. Remove from heat and set aside to cool slightly; cut into shorter pieces to match wrapper length if needed.

Prep vegetables and herbs

Julienne the carrot and cucumber into thin matchsticks, and shred the red cabbage finely. Separate and rinse lettuce leaves; pat dry. Pick mint and cilantro leaves from stems and set aside.

Soften wrappers

Fill a large shallow dish or pie plate with warm (not boiling) water. Working one at a time, fully submerge a rice paper wrapper for 6–10 seconds until it softens but is still slightly firm (it will continue to soften). Place the softened wrapper on a clean, damp cutting board or kitchen towel.

Assemble rolls

On the lower third of the wrapper, place one lettuce leaf (trim to fit), a small handful (about 15 g) of softened vermicelli, 3–4 strips of tofu, a small pinch each of carrot, cucumber, and cabbage, and 3 mint leaves plus 3 cilantro leaves. Leave about 1 inch of wrapper clear on each side.

Roll tightly

Fold the bottom edge of the wrapper up over the filling, tuck the sides in toward the center, then continue rolling firmly to the top to form a sealed cylinder. Repeat to make a second roll. If the wrappers are sticky or tearing, work more quickly and ensure they are not over-soaked.

Finish and season

Lightly brush or sprinkle each roll with a very small pinch of salt and a crack of black pepper; if desired, drizzle 1/4 tsp sesame oil across the exterior for aroma. Cut rolls in half on the diagonal for plating (optional).

Combine 4 tbs sweet chili sauce with 1 tsp fresh lime juice in a small bowl. Stir in minced cilantro if using. Taste and adjust: add more lime for brightness or additional sweet chili for heat/sweetness. Serve in a small ramekin alongside the spring rolls.