wanderingsinmykitchen.com
Fresh Vietnamese Spring Rolls
These fresh spring rolls are bright, herbaceous and refreshing - dipped in a ginger peanut dipping sauce, these are perfect for parties!
Prep
30 min
Cook
—
Total
30 min
Serves
10
Instructions
- 01
Dip one sheet of rice paper in a warm bowl of water, just enough to coat the entire sheet then blot on a dry paper towel
- 02
Place the moistened rice paper on a clean work surface and add half a leaf of lettuce to the bottom half of the rice paper
- 03
Layer bean sprouts, tofu, carrots, cucumber, and green onion on top of the lettuce
- 04
Add basil leaves and mint leaves across the middle of the rice paper, and sprinkle sliced red cabbage over top
- 05
Start from the bottom and roll the spring rolls halfway, fold in the sides to create a pouch and roll the rest of the way
- 06
Repeat steps 1-5 with the remaining rice paper to make 10 fresh spring rolls in total
- 07
Make the peanut ginger dipping sauce by mixing peanut butter, rice wine vinegar, hoisin sauce, soy sauce, fresh ginger, and water in a bowl. Whisk to incorporate and top with crushed peanuts
- 08
Serve the spring rolls with the peanut ginger sauce immediately
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