Spring Roll - Veggie Recipe

Make the dipping sauce

In a small bowl combine 3/4 cup soy sauce, 2 tsp rice vinegar, 1 tsp sesame oil and 1 tsp honey or agave. Whisk until combined. Taste and adjust sweetness or acidity. If you want heat, stir in chili flakes or sriracha to taste. Transfer to a serving bowl and set aside.

Prepare wrappers

Fill a large shallow dish or pie plate with warm water (not boiling). Have a clean damp kitchen towel or nonstick cutting board nearby for assembly. When ready to assemble each roll, fully submerge one rice paper wrapper in the warm water for 8–12 seconds until pliable but still slightly firm (it will continue to soften). Remove and lay flat on the damp towel or board.

Prepare and cook tofu (optional)

If using tofu, press for at least 15–30 minutes to remove excess water. Slice into 1/4" (6 mm) strips. Marinate briefly in 1 tbsp soy sauce for 5–10 minutes. Heat 1 tsp 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 slightly before adding to rolls.

Cook rice vermicelli

Place 100 g rice vermicelli in a heatproof bowl. Pour just-boiled water over the noodles to cover, stir gently, and let sit 3–4 minutes until tender. Drain well and run under cold water to stop cooking. Toss with a pinch (about 1/8 tsp) of salt and 1/2 tsp sesame oil to prevent sticking. Drain again and set aside in a shallow dish for easy portioning.

Prepare vegetables

Julienne the carrot, cucumber, and bell pepper into thin matchsticks. Thinly slice red cabbage and cut green onion into 3" batons. Lightly mash avocado slices with a pinch of salt and pepper or keep them whole if preferred. Rinse and pat dry mint and cilantro leaves. Combine carrot, cucumber, bell pepper and cabbage in a bowl and season with 1/2 tsp kosher salt and 1/4 tsp black pepper; toss lightly.

Assemble rolls

Working with one softened rice paper wrapper at a time on the damp towel or board, place a small handful (about 1/8 of the prepared vermicelli, roughly 2 tbsp) of noodles in the lower third of the wrapper, leaving 2" (5 cm) clear at the edges. Layer atop the noodles: a small amount (about 2–3 tbsp) of the mixed vegetables, 2 mint leaves, 2 cilantro sprigs, 2 batons of green onion, 2–3 slices of avocado (if using), and a couple of tofu strips if using. Sprinkle a pinch of toasted sesame seeds over the filling.

Fold and roll

Fold the bottom edge of the wrapper up over the filling, then fold in the left and right sides snugly toward the center. Continue rolling tightly from the bottom to form a compact cylinder. The rice paper will seal itself; press gently along the seam. Place finished rolls seam-side down on a plate lined with a damp towel to keep them from drying. Repeat with remaining wrappers and filling. Yield: 8 rolls.

Serve

Cut each roll in half on the diagonal if desired, arrange on a serving platter, and serve immediately with the prepared dipping sauce. If not serving immediately, cover loosely with plastic wrap and a damp towel and refrigerate up to 4 hours; avoid stacking to prevent sticking.