Fresh Vegetarian Spring Roll Recipe

Prepare dipping sauce

If using store-bought peanut sauce, transfer 3 tablespoons to a small bowl and thin to desired consistency with 1–2 teaspoons of warm water. For a simple homemade peanut sauce: mix 3 tbs creamy peanut butter, 1 tbs soy sauce, 1 tsp rice vinegar, 1 tsp honey or sugar, 1 tsp sesame oil, and 1–2 tbs warm water until smooth; adjust salt and sweetness to taste. Stir in 1 tsp hoisin-chili sauce if you like a spicier dip.

Soften rice wrappers

Fill a shallow wide bowl or pie dish with warm (not boiling) water. Submerge one rice wrapper for 8–12 seconds until pliable but not mushy; it should still be slightly firm because it will continue to soften on the work surface. Remove and lay flat on a clean damp kitchen towel or non-stick surface.

Prepare vegetables and herbs while keeping sizes slim for rolling: julienne carrots (matchstick, about 2–3 inches long) to make 1/2 cup; cut cucumber into thin matchsticks to make 1/2 cup (seeded if watery); core and thinly slice red bell pepper into 1/4 cup of thin strips; slice avocado into thin strips to yield 1/2 cup. Wash and pat-dry lettuce leaves, mint, basil and cilantro. Remove large stems from herbs so only tender leaves remain.

Prepare tofu and noodles: press and drain tofu, then slice into thin matchsticks or small strips to equal about 1/2 cup. If you prefer warm tofu, quickly pan-fry the strips in 1 tsp oil over medium-high heat 2–3 minutes per side until lightly golden, then cool slightly. Cook rice vermicelli according to package instructions (usually soak in hot water 3–5 minutes), drain, rinse with cold water, and drain well so 1/2 cup is ready. Toss toasted sesame seeds or chopped roasted peanuts into a small bowl for sprinkling.

Assemble each roll: place one softened rice wrapper on the work surface. Near the bottom third of the wrapper (closest to you) lay one lettuce leaf across horizontally. On top of the lettuce arrange a small handful in this order: about 2 tablespoons rice vermicelli, ~1–2 tablespoons shredded carrot, ~1–2 tablespoons cucumber sticks, a few red pepper strips (about 1 tablespoon), 2–3 strips of avocado, a couple strips of tofu (about 2 tablespoons), and scatter a few herb leaves (2–3 mint, 2 basil, and 2 cilantro sprigs). Sprinkle about 1/3 tsp toasted sesame seeds or chopped peanuts over the filling for crunch.

Roll tightly: fold the bottom edge of the wrapper up and over the filling, tuck once, fold the sides in toward the center, then continue rolling away from you to form a neat cylinder. Keep the roll snug but not overly tight so the wrapper doesn't tear. Place the finished roll seam-side down on a plate and cover lightly with a damp towel to keep moist. Repeat the softening and assembly steps for the remaining two wrappers and fillings.

Cut and serve: if desired, trim the ends and cut each roll in half on the bias for a nicer presentation (this will yield 6 pieces). Serve 3 whole rolls or 6 halves per portion with the peanut dipping sauce and optional hoisin-chili on the side.