Thai Vegetable Spring Rolls Recipe

Prepare dipping sauce (if making homemade peanut sauce)

If using store-bought peanut sauce, set it out. To make a quick peanut sauce: whisk together 1/2 cup creamy peanut butter, 2 tbs warm water, 1 tbs soy sauce, 1 tbs lime juice, 1 tsp rice vinegar, 1 tsp honey or sugar, and a pinch of chili flakes until smooth; thin with additional warm water to desired consistency.

Pour warm water into a shallow wide bowl or pie plate (just enough to submerge one rice paper). Have a clean damp tea towel or cutting board ready to place rehydrated wrappers on.

Julienne the carrot, cucumber, and red bell pepper into thin matchsticks (about 2–3 inches long). Thinly slice the red cabbage into fine strips. Trim the green onions and slice them into long thin strips.

Pick the basil, cilantro, and mint leaves from stems and rinse gently; pat dry. Reserve whole small leaves or tear larger leaves in half so they’re easy to roll.

Prepare rice vermicelli: place noodles in a bowl, cover with boiling water and let sit 3–5 minutes until tender, drain, then rinse under cold water and drain well. Trim any long strands to a manageable length (6–8 inches).

Prepare tofu: press tofu to remove excess water (at least 10 minutes), slice into thin 1/4-inch strips. Heat 1 tsp vegetable oil in a nonstick skillet over medium-high heat. Add tofu and cook 2–3 minutes per side until lightly golden. Add 1 tbs soy sauce and 1 tsp sesame oil in the last minute, toss to coat, then remove from heat and cool slightly.

Fill a shallow bowl with warm water. Dip one rice paper wrapper fully into the water for about 5–8 seconds until it just becomes soft and pliable (don’t over-soak). Lift, letting excess water drip, then place it flat on the damp towel or cutting board.

Near the bottom third of the wrapper (closest to you), layer: 2–3 basil leaves, a small handful (about 1/4 cup) of vermicelli (if using), 2–3 strips of tofu (if using), a small pinch of each shredded carrot, cucumber, red pepper, and cabbage, and 2–3 cilantro leaves. Keep fillings centered and leave about 1–1.5 inches clear on each side.

Fold the bottom edge of the wrapper up and over the fillings. Then fold the left and right sides inward snugly. Continue to roll away from you until sealed with the top edge. The wrapper will stick to itself and hold the roll. Place seam-side down on a tray. Repeat with remaining wrappers and filling.

If not serving immediately, cover finished rolls with a damp towel or plastic wrap to keep them moist. Use parchment between layers to prevent sticking.

Cut the lime into wedges. If desired, slice each roll in half diagonally for presentation. Arrange spring rolls on a platter.

Serve with peanut dipping sauce and optional hoisin-chili sauce. Garnish sauces with a squeeze of lime and sprinkle with crushed peanuts. Season rolls lightly with a tiny pinch of salt and pepper if desired.

Store leftover components separately (refrigerate sauces and cooked tofu/noodles). Assembled rolls are best eaten within 6–8 hours; keep covered and refrigerated for short storage.