Veggie Spring Roll 素春卷 Recipe

Make the peanut-hoisin dipping sauce

In a small bowl combine hoisin sauce (1/2 cup), peanut butter (3 tbs), soy sauce (1 tbs), rice vinegar (1 tsp), sesame oil (1 tsp) and 1–2 teaspoons of water. Whisk until smooth. Taste and add more water to reach a dipping-consistency. Transfer to serving bowl and sprinkle crushed roasted peanuts (2 tbs) on top if using.

Prepare vegetables

Very thinly slice the red cabbage, julienne the carrot and cucumber, thinly slice the red bell pepper into matchsticks, trim and rinse bean sprouts, chiffonade cilantro and mint, and slice green onions into long thin strips. Place each prepared vegetable into separate bowls or one large bowl so they are ready for assembly.

Prepare tofu

Press tofu to remove excess moisture, then slice into thin matchsticks. Toss tofu with 1 tablespoon light soy sauce, 1 teaspoon sesame oil and 1/4 teaspoon black pepper. Option A (fresh/cold): use as-is for a fresh filling. Option B (optional quick sear): heat 1 tsp oil in a nonstick skillet over medium-high, sear tofu sticks 2–3 minutes per side until lightly browned for more texture, then cool slightly before assembling.

Make quick pickled vegetables

In a small bowl whisk 2 tbs rice vinegar with 1 tsp sugar and 1/2 tsp kosher salt until dissolved. Toss about half the shredded carrots and 1/4 cup of thinly sliced red cabbage in the mixture and let sit 5–10 minutes. This adds bright tang; reserve remaining vegetables for fresh crunch.

Finish filling seasoning

Squeeze the juice of 1 lime over the remaining vegetables and tofu, toss gently to combine. Taste one component and adjust salt or lime as desired.

Soak wrappers

Fill a wide shallow bowl or pie dish with warm (not boiling) water. Working one at a time, submerge one rice paper wrapper for about 8–12 seconds until just pliable but still slightly firm (it will continue to soften). Lay wrapper flat on a clean damp kitchen towel or cutting board.

Assemble spring rolls

Place one lettuce leaf across the lower third of the softened wrapper (short edge toward you). On top of the lettuce place a small handful (about 1/4–1/3 cup) of mixed fillings: a few pickled carrot/cabbage pieces, fresh cabbage, carrot, cucumber, red pepper, a small handful of bean sprouts, 1 oz (about 2 tablespoons) tofu matchsticks, a few cilantro and mint leaves, and 2–3 strips of green onion. Keep filling centered and don't overfill.

Roll tightly

Fold the bottom edge of the wrapper over the filling, then fold the sides in toward the center. Continue rolling away from you tightly until sealed. Place finished roll seam-side down on a tray covered with a damp towel to prevent drying. Repeat with remaining wrappers and fillings to make 8 spring rolls.

Serve

Cut each roll in half on the diagonal if desired and serve immediately with the peanut-hoisin dipping sauce. If making ahead up to 1 hour, cover assembled rolls with plastic wrap and a damp towel and refrigerate; dip sauce is best at room temperature.