I never used to be a fan of Vietnamese spring rolls. I think deep down I kind of thought they wouldn’t be filling or have any flavour.
In fact, I bought a pack of the wrappers and kept them in my pantry for about a year, willing myself to use them, but I never did and the pack got wasted (arrgghhh so wasteful).
But then I had one at a party and I was like ‘hells yes’. They’re actually delicious.
I can’t say they are easy to photograph. They just look butt ugly no matter what you do, but they ARE filling and they ARE delicious.
What’s more, they’re a little bit fun to make and are quick.
- 1 pack Vietnamese rice paper roll wrappers (you won't make it all)
- 1 avocado
- 1 carrot
- A few leaves of lettuce
- 1 pack pre-marinated tofu (I used Thai flavour, but I can see the Malaysian peanut working here too)
- 1 lime
- 3 tablespoons sweet chilli sauce
- Boil your kettle and get out a wide and flat bowl (I use a salad bowl)
- Combine the lime and sweet chilli sauce together in a dipping bowl and set aside.
- Chop all of your vegetables (slice your lettuce, put your avocado into slices and chop your carrot into matchstick pieces)
- Pop your tofu on the frypan and cook on each side for a few minutes.
- Now you're ready to roll!
- Pour your hot water from the kettle into your bowl, and fill with a little cold water (enough so you don't burn and swear when you put your fingers in).
- Then, place a rice paper roll wrapper in the water, and watch it transform into a clear and almost jelly like consistency. Try to keep it flat, as you take it out of the water and put it on your chopping board or a plate. Then put your fillings in the middle, fold the sides up and then fold up the top and bottom into a roll (try to fold it quite tight if you can). The rice paper rolls stick to themselves so it all stays in place.
There are heaps of things you can put in these - mix it up
This makes about six big rolls which is quite filling for two people