My sister and I are both craving for Vietnamese spring rolls and so we decided to do our own and share with you our homemade recipe.
You will definitely love these rolls. They are customizable by season and it is also love by vegans.
- 24 shrimp, peeled, deveined and cut in half (if not vegan)
- 8 oz. extra firm tofu, drained and thoroughly dried (if vegan)
- 10-12 pcs. rice spring roll wrappers
- 1/2 cup cucumber, thinly cut into strips
- 1/2 cup carrot, thinly cut into strips
- 12 pcs. lettuce leaves
- 24 pcs. fresh mint leaves
- 4 oz. rice noodles or vermicelli
- 3 tbsp. Hoision sauce
- 1/2 tsp. finely chop peanuts or 1 tbsp. peanut butter
- 1/2 tsp. chili sauce
- 1/4 cup water
- 4 tsp. fish sauce
- 2 tbsp. fresh lime or lemon juice or rice vinegar
- 1 clove garlic, minced
- 2 tbsp. white sugar
- 1/2 tsp. chili sauce
- Bring a medium saucepan of water to boil. Boil rice or vermicelli according to package, drain and set aside.
- Cook your shrimp for 3-5 mins, let it cool. Peel the skin and cut into half.
- Prep veggies and assemble your spring rolls.
- Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2-3 shrimp halves, a handful of noodles, mint, carrots, cucumber and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients. (You can also use 2 wrappers)
- In a small pot, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce and let it simmer for 3-5 min.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures. Leftovers store well individually wrapped in plastic wrap, though best when fresh.
If using Tofu:
- Preheat oven to 400F and begin drying your tofu. Drain, remove it from the package and place between 2 thick towels folded into shape of tofu. Place a plate on top and top it with something heavy. Let it dry for 15 min, changing towels if they get too wet. Once dry, chop into 1 inch cube or rectangles.
- Arrange tofu on a lightly greased baking sheet and bake for 25-35 min, flipping once halfway through.
- Once it’s golden brown, remove from the oven set it out to dry a bit more.
- In a small mixing bowl, mix 1/4 cup low sodium soy sauce, 2 tbsp. brown sugar or agave nectar and 1 tbsp. constarch and set aside.
- In a large skillet, heat 2-4 tbsp. sesame oil and then add tofu and the mixture, stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently.