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Vegetable Spring Rolls

These vegetable spring rolls are a crispy, chewy, and vibrant appetizer made by wrapping thinly sliced fresh vegetables and herbs in delicate rice paper. The key to their appealing texture lies in balancing the crunchy fillings with the chewy rice paper, resulting in a refreshing and satisfying bite with each roll. Served with a tangy dipping sauce, they showcase a beautiful contrast of textures and flavors.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Vietnamese
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 8 pieces rice paper sheets delicate and slightly sticky; soak briefly to soften
  • 2 carrots large carrots julienned for crunch and sweetness
  • 1 medium cucumber seedless, thinly sliced for cooling freshness
  • 1/4 cup fresh basil leaves fragrant and bright
  • 1/4 cup fresh mint leaves adds fresh aroma
  • 1/2 cup bean sprouts rinsed and kept crisp
  • 1/2 block firm tofu pressed, cubed, and pan-fried until golden
  • for dipping hoisin peanut sauce rich, slightly sweet, and tangy

Equipment

  • Large shallow dish
  • Sharp knife
  • Damp towel
  • Plate
  • Small bowl of water

Method
 

  1. Gather all your fillings: julienne the carrots, thinly slice the cucumber, chop the herbs, and prepare the tofu by pressing out moisture and frying until golden brown. Keep everything chilled for crispness.
  2. Fill a large shallow dish with warm water and dip one rice paper sheet for about 10-15 seconds until it becomes just pliable and slightly sticky. Carefully lay it flat on a damp towel to prevent sticking.
  3. Place a small handful of julienned carrots, cucumber slices, herbs, bean sprouts, and a few pieces of tofu near the bottom third of the rice paper sheet. Keep fillings evenly distributed for balanced bites.
  4. Fold the sides of the rice paper inward over the fillings, then gently roll from the bottom, pressing firmly but gently to keep everything tight. Seal the edge with a dab of water to prevent unrolling.
  5. Continue soaking, filling, and rolling each sheet until all the ingredients are used. Cover finished rolls with a damp towel to keep them from drying out while you prepare the rest.
  6. Arrange the finished spring rolls on a serving platter. Serve immediately with hoisin peanut dipping sauce for a burst of flavor and texture contrast.