Prepare to fall in love with fresh spring rolls. Spring rolls are easy to make, but there is a certain amount of prep work involved – you’ll need time. Don’t worry, it won’t change your feelings for them. A variation of traditional Thai salad rolls, this recipe utilizes ingredients in my pantry and garden. You can vary the ingredients and amounts according to taste.
Fresh Spring Rolls
1/2 cucumber julienned
1/2 cake tofu (baked and sliced into strips)
1 cup spinach leaves
10 or more basil leaves
2-3 cups cooked rice sticks (Bihon)
1/2 sliced avocado
chopped sautéed garlic (optional)
10 rice paper rounds (Banh Trang 22cm)
Place hot water in a bowl large enough to accommodate the rice paper. Quickly dip the rice paper, for about 10 seconds, and place it on a large cutting board. It should be throughly wet but stiff. Don’t worry it will soften as you proceed.
Take about 1/8 of cup noodles (or more to taste), a few pieces of cucumber, 1 slice of tofu, a few spinach leaves, 1 or 2 basil leaves, a sliver of avocado, and a sprinkling of garlic, if using. Place ingredients on the rice paper. Roll.
Here is a helpful video showing you how to roll the fresh spring rolls.
The spring rolls can be eaten with any type of sauce from Thai peanut sauce to plain soy sauce. It’s especially delicious with coconut aminos.