Description
These Vietnamese-inspired spring rolls are filled with fresh and crisp veggies, tender noodles. Paired with a tahini sauce, they’re the perfect side with any Vietnamese dish or alone too!
Ingredients
Units
Scale
Rolls:
- 8 rice paper wrappers
- 1 1/2 cups thin rice noodles, cooked
- 1 cup fresh mint, cilantro, or Thai basil
- 1 cup each julienned cucumber, carrot, and avocado
- 1 cup sprouts
Tahini dip:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce
- 1 garlic clove, minced
- 2 tablespoons water
Instructions
Prep:
- Prep vegetables, herbs and set aside.
Make the dip:
- Add all ingredients to a bowl in order listed and mix with a fork until smooth or add all ingredients to a blender and blend until smooth. Add more water to achieve a thinner consistency.
To assemble spring rolls:
- Pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
- Transfer to a damp surface and gently spread out into a circle. It may take some practice!
- To the bottom third of the wrapper add layer carrots, cabbage, cucumber, sprouts, tofu and generous amount of noodles (see video). Gently fold over once, tuck in edges, and continue rolling until is sealed
- Serve with tahini dip and sriracha or your favorite hot sauce!