Ingredients with Measurements:
- 8 rice paper wrappers
- 1 block of firm tofu, drained and sliced into thin strips
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 red bell pepper, sliced into thin strips
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1/4 cup chopped roasted peanuts
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- Water for soaking rice paper wrappers
Special equipment needed:
- Large bowl for soaking rice paper wrappers
- Cutting board
- Sharp knife
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and red pepper flakes. Set aside.
2. In a large bowl, combine tofu, shredded carrots, shredded cabbage, sliced bell pepper, cilantro, mint, and chopped peanuts.
3. Pour the sauce over the tofu and vegetable mixture and toss to coat.
4. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for a few seconds until it softens.
5. Place the softened rice paper wrapper on a cutting board. Add a few tablespoons of the tofu and vegetable mixture in the center of the wrapper.
6. Fold the sides of the wrapper over the filling, then roll the wrapper tightly from the bottom to the top.
7. Repeat with the remaining rice paper wrappers and filling.
8. Serve the spring rolls immediately or refrigerate until ready to serve.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Temperature:
Not applicable
Serving size:
Makes 8 spring rolls
Nutritional information:
Per serving:
Calories: 120
Total Fat: 4g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 370mg
Total Carbohydrates: 18g
Dietary Fiber: 2g
Sugar: 7g
Protein: 5g
Substitutions for ingredients:
- Instead of tofu, you can use cooked shrimp, chicken, or beef.
- Instead of rice paper wrappers, you can use lettuce leaves or tortillas.
Variations:
- Add sliced avocado or cucumber to the filling.
- Use different herbs such as basil or parsley.
- Add a spicy dipping sauce on the side.
Tips and tricks:
- Make sure to not overfill the rice paper wrappers to prevent tearing.
- If the rice paper wrappers are too sticky, place them on a damp towel to prevent sticking.
Storage instructions:
Store the spring rolls in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Not applicable
Presentation ideas:
Arrange the spring rolls on a platter and garnish with additional chopped peanuts and herbs.
Garnishes:
Chopped peanuts, cilantro, mint
Pairings:
Serve with a sweet chili dipping sauce or peanut sauce.
Suggested side dishes:
Serve with a side of steamed rice or a side salad.
Troubleshooting advice:
- If the rice paper wrappers tear, use a second wrapper to reinforce it.
- If the filling is too wet, drain excess liquid before filling the wrappers.
Food safety advice:
Make sure to use clean hands and surfaces when preparing the spring rolls. Store in the refrigerator and discard any leftovers after 2 days.
Food history:
Spring rolls originated in China and were traditionally eaten during the Spring Festival. They have since become popular in many Asian countries and around the world.
Flavor profiles:
Savory, sweet, tangy, and fresh.
Serving suggestions:
Serve as an appetizer or light lunch.
Related Categories
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Region: Chinese