素菜春捲 Vegetable Spring Rolls Recipe

Wash and dry all produce. Thinly slice napa cabbage into fine ribbons to make 2 cups. Julienne the carrot and cucumber into matchstick-size pieces, and cut the red pepper into thin strips. Trim bean sprouts and slice green onions lengthwise into thin strips. Pick mint, cilantro, and basil leaves; set herbs aside. Keep all vegetables refrigerated until assembly to maintain crispness.

Press tofu for at least 15–20 minutes to remove excess water (can be done earlier). Cut pressed tofu into 1/2-inch cubes.

Heat a nonstick or stainless skillet over medium-high heat. Add neutral oil and swirl to coat. When hot, add tofu cubes in a single layer. Let them sear without moving 2–3 minutes until bottoms are golden.

Toss or flip tofu to brown other sides, about 4–5 minutes total, reducing heat slightly if browning too fast. Add minced garlic during the last minute and stir.

Add 1 tablespoon soy sauce, 1 teaspoon hoisin, 1 teaspoon sesame oil, and 1/4 teaspoon pepper. Stir to glaze tofu and cook 30–60 seconds until liquid is mostly absorbed. Taste and adjust seasoning. Remove from pan and let cool to room temperature.

In a small bowl, combine 1/2 cup smooth peanut butter and 1 cup hoisin sauce. Whisk until smooth.

Add 2 tablespoons water and 1 teaspoon rice vinegar to thin the sauce, whisking to desired consistency. If you want a spicier sauce, stir in 1 teaspoon chili garlic sauce. Taste and add up to 2 tablespoons soy sauce if you prefer saltier or thinner consistency, then adjust water accordingly. Transfer to serving bowls and sprinkle with toasted sesame seeds if using.

Prepare an assembly station: a large shallow dish or pie plate filled with warm water (not boiling), a clean damp kitchen towel or cutting board, and all prepared fillings arranged in small bowls near the wrapper stack.

Working one at a time, dip one rice paper wrapper into the warm water for 6–10 seconds until the paper is pliable but not fully limp (it will continue to soften). Remove and lay it flat on the damp towel or cutting board.

Place a small handful (about 2 tablespoons) of napa cabbage across the lower third of the wrapper. Layer 1–2 tablespoons of julienned carrot, 1–2 tablespoons cucumber, a few strips of red pepper, a small pinch of bean sprouts, and 2–3 strips of green onion on top of the cabbage. Add 2–3 small tofu cubes (about 30–40 g) and 2–3 herb leaves (mint, cilantro, or basil). Do not overfill—leave margins to fold.

Fold the bottom edge of the wrapper up over the filling, then fold the left and right sides toward the center, and roll away from you into a tight cylinder, sealing the edge with a light press. Place seam-side down on a plate. Repeat with remaining wrappers and fillings. Keep finished rolls covered with a damp towel to prevent drying.

Arrange spring rolls on a platter with dipping sauce on the side. Garnish sauce with toasted sesame seeds and scatter optional chili flakes on the platter. Serve immediately with lime wedges for squeezing over rolls.

Storage: Store assembled rolls for up to 4 hours covered with a damp towel at room temperature or in the fridge (best within 2–3 hours). Sauce can be refrigerated up to 5 days. For longer storage, keep filling ingredients separately and assemble just before serving to preserve wrapper texture.