Since I came back from Thailand and Cambodia I have been obsessed with fresh spring rolls, they are so easy to make, packed with veggies, light but delicious at the same time. You can really go crazy with the veggies you want to use, I went for carrot, lettuce and Thai basil but peppers, purple cabbage or avocado will work too. The tofu and the rice vermicelli makes them more filing and they also add different textures. The peanut sauce is seriously to die for and takes this dish to the next level!
Makes about 4-5 spring rolls (enough as a main for 1 person or as a starter for 2)
4-5 rice paper sheet
Around 100gr of cooked rice vermicelli noodles
1 carrot – peeled and finely cut into thin strips
An handful of lettuce leaves
An handful of fresh Thai basil leaves
For the tofu:
1 block of firm or extra firm tofu
3-4 tbs of soy sauce
1 tsp of coconut oil for frying
For the peanut dipping sauce:
3 tbsp of soy sauce
1 tbsp of smooth peanut butter
2 tbsp of maple syrup
1 tsp of chilli sauce of your choice (I have used Siracha)
A dash of water if needed to thin out the sauce
Start by cooking the tofu. Wrap the tofu in a tea towel and place something heavy on top, like a pan and some books on top. Let it sit like that for 10 minutes until you can see quite a bit of water coming out. Once pressed cut the tofu into small batons. Add the coconut oil to a pan and once hot fry the tofu sticks. Add in the soy sauce ad cook for 5-10 minutes until the tofu is slightly browned. Leave it onto one side.
Make the sauce by simply mixing all the ingredients together until you have a creamy and silky consistency.
To assemble the roll: dip the rice paper into some cold water for literally 30 seconds (if you leave it for too long it will be too sticky and impossible to handle) Lay it down on a chopping board or large plate. Place a bit of carrot, lettuce, basil leaves, rice noodles and tofu on the part of the rice paper close to you. Roll the roll by folding as tight as you can and also fold inwards the ends. Repeat the process until you have finished all the fillings. Make sure not to overstuff the rolls as otherwise the rice paper might break and the spring rolls will end up too big. With a very sharp knife cut the spring rolls in half and serve them with the peanut sauce.