Vietnamese Spring rolls 🌯

Adapted from Lazy Cat Kitchen

A refreshing, nutritious, and allergy-friendly recipe. It is perfect for lunch or a light dinner. This version makes 2 rolls and includes a soy-lime dipping sauce. This recipe was made and enjoyed by many at our July 16 cooking session on West Campus!

Retrieved from Lazy Cat Kitchen

Ingredients (Makes 2 Rolls)

• 2 rice paper wrappers (22 cm)

• 100g firm tofu (about ¼ of a standard block)

• ¼ red bell pepper, julienned

• ¼ small cucumber, julienned

• ¼ carrot, julienned

• A small handful of thinly sliced red cabbage (about ⅛ of a small cabbage)

• 10g dry vermicelli rice noodles (yields ~40g cooked)

• A few fresh cilantro leaves

• ½ green onion, thinly sliced

Preparing the Tofu

• Slice: Cut tofu into thin, even strips.

• Marinate: Pat strips dry and drizzle with a splash of soy sauce. Let sit for 5–10 minutes.

• Pan-fry: Heat 1–2 tsp oil in a non-stick pan over medium heat. Place tofu in a single layer and cook for 3–4 minutes per side until golden and crisp. Flip carefully.

• Cool: Transfer to a plate or paper towel to cool before assembling rolls.

Cook the Vermicelli

• Bring a small pot of water to a boil.

• Add 10g dry vermicelli noodles (roughly a small handful).

• Boil for 4-8 minutes, or until soft and translucent. Stir occasionally to prevent sticking.

• Drain and rinse immediately under cold water to stop the cooking process.

• Let the noodles drain well and set aside.

  
  

Dipping Sauce (1 Serving)

Soy-Lime Dipping Sauce

• 1 tbsp soy sauce

• 1½ tsp lime juice

• 1 tsp sugar or maple syrup

• ½ garlic clove, minced

• Pinch of chili flakes (optional)

• 1–2 tbsp water (to thin)

Instructions:

Mix all ingredients in a small bowl. Add water to reach your preferred dipping consistency.

Enjoy your fresh, crunchy, and satisfying homemade rolls! 🌿