This is a simple and delicious vegan recipe for Vietnamese spring rolls, accompanied by a tangy peanut dipping sauce.
Vietnamese Spring Rolls
In Vietnamese culture, preparing and eating spring rolls is often a communal activity. The preparation process, which involves laying out all the ingredients and rolling the spring rolls at the table, provides a chance for family and friends to gather and enjoy time together.
The concept of wrapping food in leaves or edible wrappers dates back centuries in Southeast Asian cuisine. Vietnamese spring rolls are a modern interpretation of these ancient traditions, combining local ingredients with French influences from the colonial period.
This is a simple and delicious vegan recipe for Vietnamese spring rolls, accompanied by a tangy peanut dipping sauce. It’s light, healthy, and perfect for a fresh snack or starter.
Ingredients for Vietnamese Spring Rolls:
For Spring Rolls:
12 rice paper wrappers
1 cup thinly sliced cucumber
1 cup thinly sliced carrot
1 cup thinly sliced bell pepper (any color)
1 cup shredded purple cabbage
1 cup fresh basil leaves
1 cup fresh mint leaves
1 cup fresh cilantro
1 block of firm tofu (200g), pressed and cut into strips
1 tablespoon soy sauce
1 tablespoon sesame oil
1 clove garlic, minced
For Peanut Dipping Sauce:
1/4 cup natural peanut butter
2 tablespoons soy sauce
1 tablespoon maple syrup or agave syrup
1 tablespoon lime juice
1 teaspoon sriracha or any chili sauce (adjust based on your spice preference)
1/4 cup water, to thin
Instructions for Vietnamese Spring Rolls:
Tofu Preparation:
Marinate the Tofu: In a bowl, mix soy sauce, sesame oil, and minced garlic. Add the tofu strips and let them marinate for about 15-30 minutes.
Cook the Tofu: Heat a non-stick pan over medium heat. Add the marinated tofu strips and cook until golden brown on all sides. Set aside to cool.
Peanut Dipping Sauce:
Mix Ingredients: In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sriracha.
Adjust Consistency: Slowly add water to reach the desired consistency for dipping. Set aside.
Assembling the Vietnamese Spring Rolls:
Prepare Rice Paper: Fill a large dish with warm water. Dip one rice paper wrapper into the water for a few seconds until it is just soft. Lay the wrapper flat on a clean surface.
Add Fillings: On the lower third of the wrapper, lay a few pieces of cucumber, carrot, bell pepper, and cabbage. Add a few herbs (basil, mint, cilantro) and a couple of tofu strips.
Roll Tightly: Fold the bottom of the wrapper over the filling, fold in the sides, and then roll tightly. The rice paper is sticky so that it will seal itself.
Repeat: Continue with the remaining ingredients until all spring rolls are prepared.
Serving:
Serve the spring rolls with the peanut dipping sauce on the side.
Tips:
Keep Ingredients Fresh: Make sure your vegetables are fresh and crisp for the best texture.
Don’t Over-Soak: Rice papers should be dipped in water just long enough to become malleable but not too soft, as they will tear easily.
Customize: Feel free to add or substitute ingredients based on your preference or availability. Avocado, lettuce, or cooked vermicelli noodles are also great additions.
As Vietnamese cuisine has spread internationally, various adaptations have appeared. In some countries, ingredients like avocado, bell pepper, or even tempeh have been added to cater to local tastes or dietary preferences.
Enjoy your homemade Vietnamese spring rolls, a refreshing and wholesome vegan dish!
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