Spring rolls are my favourite restaurant food but now that I have made them, they are definitely my favourite food to make as well. That and the marinated tofu…
I have always called these spring rolls but apparently they are actually called summer rolls, they are fresh Vietnamese rolls in rice paper and they are great. The first time I had these was during my travelling in Vietnam last summer, I usually prefer the fried version which is slightly less pretty and a lot less healthy, but these rolls with veggies and tofu are just as awesome.
Originally I have tried a version with just vegetable and no tofu, but I felt that the roll was missing something. And then I came across this recipe from White On Rice Couple website. The marinated tofu was exactly what I was missing from my spring rolls, I am assuming that the same thing would apply to some grilled meat but I am not a big fan of meat. The tofu was marinated in a mix of oil, soy sauce, curry powder and cumin and left in the fridge for a bit.
Then I just fried it on the pan without adding anything else until golden. It was so good I had to hold myself from eating it straight from the pan.
Then I cut
all most of the tofu into thin strips to go into the rolls and used the julienne peeler for the carrot and cucumber.
I used quite a small rice paper (16 cm diameter) which resulted in smaller, two-bites-sized rolls. Put them on a plate and try not eating them before the sauce is done.
Now the sauce, it was adapted from a recipe I have learned during my travel to Vietnam and Cambodia at a cooking class. I think this is a sweet chilli sauce but not in the Thai gelatinous sense, it is more liquidy and I love it with these fresh rolls.
The first time I made this it was a bit too spicy for me so I have only put half a chilli pepper in the second time but feel free to add more for that extra kick.
And dig in!
Adapted from White On Rice Couple and Tigre de Papier
|Prep time: 45 mins
Marinating: 1 hour
|Makes about 10 small rolls.