Spring Rolls Recipe

Inspired by Hot Spring PHO - Vietnamese Cuisine

Time30m

Serves4

Make Spring Rolls Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables

1 cup Carrots

1 cup Cucumber

1 cup Bell Pepper

1 cup Red Cabbage

1 cup Fresh Mint Leaves

1 cup Fresh Cilantro

Proteins

1 cup Shrimp (cooked and peeled)

1 cup Tofu (cubed)

Wraps

8 pieces Rice Paper Wrappers

Dipping Sauce

2 tbsp Aged soy sauce

2 tbsp Peanut Butter

1 tbsp Honey

1 tbsp Rice vinegar

1 tsp Toasted sesame oil

1 tsp Chili Flakes

Method

Preparation of Ingredients

Prepare Vegetables

Julienne the carrots, cucumber, and bell pepper into thin strips. Shred the red cabbage into fine pieces.

Prepare Proteins

If using shrimp, ensure they are cooked and peeled. If using tofu, cube it into small pieces.

Prepare Herbs

Wash and dry the fresh mint and cilantro leaves.

Assembly of Spring Rolls

Soak Rice Paper Wrappers

Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes pliable.

Layer Ingredients

Place the soaked rice paper on a clean surface. In the center, layer a small amount of each vegetable, protein, and herbs.

Roll Spring Roll

Fold the sides of the rice paper over the filling, then roll it tightly from the bottom up to enclose the filling.

Repeat

Continue the process with the remaining rice paper wrappers and filling ingredients.

Dipping Sauce Preparation

Mix Sauce Ingredients

In a small bowl, mix together soy sauce, peanut butter, honey, rice vinegar, sesame oil, and chili flakes until smooth.

Serving

Plate the Spring Rolls

Arrange the spring rolls on a serving platter and serve with the dipping sauce on the side.