I’ve been wanting to make spring rolls for a while until I finally tried to some weeks ago. It’s easier than most people might think and it’s a great way to enjoy food at home you would usually order in a restaurant or eat as crappy take-out. Don’t get me wrong! I love crappy asian take-out as much as everyone else does. It’s great just taking a ton of those little boxes home and not having to worry about cooking or doing the dishes.
Still it’s so much fun recreating those kinds of food (like the Peanut Noodles I posted some days ago) at home. And, to be honest, it just tastes a huge lot better!
Ingredients:
rice paper, dry
marinated tofu (click for recipe)
cellophane noodles (chinese vermicelli)
julienned carrots
a cucumber, peeled, halved and scraped out
lime juice
fresh cilantro
1/2 cup water
3 tbsp. rice vinegar
6 tbsp. sugar
2 tsp. salt
one lime
Start with making the pickled vegetables. Slice cucumber pieces and mix with 3 tbsp. of sugar and 1 tsp. of salt. In a small pot, bring water, vingegar, the remaining 3 tbsp. of sugar and 1 tsp. of salt to a boil and pour over julienned carrots. The pickles are good as soon as the carrots have cooled down to room temperature. Prepare cellophane noodles according to package instructions.
Heat sesame oil in a frying pan and fry tofu for some minutes until browned on all sides.
Soak rice paper in warm water, put on a plate, top with noodles, tofu and vegetables. Drizzle with some drops of lime juice. Form tight rolls and serve with several dipping sauces, like peanut or nuoc cham (fish sauce vinaigrette).
I found this youtube video very helpful on how to roll them.
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