Fresh Spring Rolls Recipe

Prepare tofu

Press tofu for 15–30 minutes to remove excess moisture (wrap in paper towels and place a weight on top). Slice pressed tofu into 12 long strips about 1/2" thick. Toss strips with sesame oil, 1 tablespoon soy sauce, salt and pepper. Heat neutral oil in a nonstick skillet over medium-high. Pan-fry tofu strips 3–4 minutes per side until golden and slightly crisp. Remove and let cool; slice each strip in half lengthwise if needed to fit wrappers.

Cook rice noodles

Bring a pot of water to a boil, remove from heat, add rice vermicelli and soak 3–4 minutes until tender but not mushy. Drain and rinse under cold water, then toss with a tiny drizzle of oil to prevent sticking. Trim noodles to manageable 4–5" lengths with kitchen scissors if desired.

Prep vegetables and herbs

Peel carrots and cut into julienne matchsticks (about 3–4" long). Cut cucumber into long thin matchsticks (use a peeler for thin ribbons if preferred). Separate and rinse lettuce leaves; pat dry. Thinly slice green onions on the bias. Pick cilantro and basil leaves and dry.

Assemble rolls

Fill a large shallow bowl with warm water (room-temp warm, not hot). Submerge one rice paper wrapper for about 8–12 seconds until pliable but still slightly firm (it will continue to soften). Lay wrapper flat on a damp clean work surface. Near the bottom third of the wrapper place: 1 small lettuce leaf, a small handful (about 0.5 oz) of rice noodles, 1–2 strips of tofu, 6–8 carrot sticks, 6–8 cucumber sticks, 3–4 cilantro sprigs, 2 basil leaves, and a few slices of green onion. Fold the bottom edge over the filling, fold in the left and right sides snugly, then roll tightly away from you to seal. Place seam side down on a platter and cover with a damp towel to keep moist. Repeat with remaining wrappers and fillings to make 12 rolls. Optional: brush completed rolls lightly with lime juice for brightness.

Whisk peanut butter, soy sauce, rice vinegar, maple syrup, lime juice, grated ginger and minced garlic in a bowl. Gradually whisk in warm water until sauce reaches a pourable/dipping consistency (about 2–4 tablespoons additional water may be needed). Taste and adjust: add more soy for salt, lime for acidity, or sriracha for heat. Transfer to a serving bowl and sprinkle crushed peanuts on top.

In a small blender or using an immersion blender, combine basil leaves, cilantro (if using), lime juice, minced shallot, honey, salt and pepper. With the motor running, stream in olive oil until emulsified. Taste and adjust seasoning. Transfer to a small pitcher for serving alongside the rolls as a lighter dipping/drizzling option.

Arrange rolls on a platter with peanut sauce and basil-lime vinaigrette in small bowls. Garnish peanut sauce with extra crushed peanuts and a lime wedge if desired. Serve immediately (or cover tightly and refrigerate up to 4 hours; rice wrappers are best within the first few hours).