Seeeee, I told you I was on an Asian kick! First: noodle soup, now spring rolls. Oh me oh my! Spring rolls are incredibly easy and fun to make— especially for the ocd types 🙂 You can use any amount of combinations of fresh veggies, tofu, noodles, whatever.
Filling (for this batch): marinaded fried tofu cut into small slices (not pictured), sliced mushrooms, shredded carrots, shredded brussels sprouts, sliced green onion, chopped cilantro, and a bit of chopped thai basil (not pictured). Other filling options: rice vermicelli, peas, edamame, cabbage, lots and lots of fresh herbs (mint, cilantro) and whatever else your heart desires.
Prepare your rice paper as directed (usually just soak in warm water for about two to three minutes). &layer your ingredients.
Tightly roll and tuck the rice paper, much like you would to a burrito. It’s a bit hard to see the rice paper on the board, but its there, there’s quite a bit extra to work with– in case in rips or the roll isn’t perfect enough 🙂
repeat repeat repeat!
Eat raw and freshly rolled. OR fry. Either on a very hot and oiled skillet, or deep fry, in a few inches of frying oil. Be careful not to get too antsy here— you need to have a nice fried layer going before you can flip your spring rolls or they will stick and rip and you will be sad. very sad.
Well, kind of. You need to dip them in something…. buy a sauce, use soy sauce, or make a sauce. For the dipping sauce pictured: combine water, soy sauce, agave, fine grated or pressed ginger, fine grated or pressed garlic, chopped chili or serrano pepper, chopped green onions, and chopped herbs (cilantro, thai basil). Okay, now: THATS IT. 🙂