Why? A secret, crunchy ingredient: crispy sautéed shallot! Inspired by the spring rolls at Elizabeth Street Cafe in Austin, these are the perfect rolls to serve alongside your favorite Vietnamese-inspired dishes (Banh Mi anyone?) or — with the addition of some tofu — they are definitely entrée worthy. Shall we?
Origins of Fresh Spring Rolls
Fresh spring rolls (also known as gỏi cuốn or summer rolls) are a common Vietnamese dish, but the concept is believed to have originated in China. It’s thought that they may be a modification from Chinese egg rolls, but with Vietnamese flavors. They are typically made with fresh vegetables, herbs, and protein (such as tofu) that are wrapped in rehydrated rice paper and served with a dipping sauce.
How to Make Crispy Shallot Spring Rolls
These spring rolls require just 10 ingredients to make! They are a little more time intensive than my other spring rolls. But trust me — all the layers of flavor and texture at the end make it totally worth it! Start by marinating pressed tofu in coconut aminos. Chili garlic sauce is optional and adds a nice amount of heat! While that’s happening, you can coat your shallot in brown rice flour and salt and begin sautéing until crispy and brown. These are the piece de resistance in the rolls, so be sure to get them nice and golden brown! And to cook the tofu, simply sear on both sides then transfer to the oven to continue cooking. This will ensure it firms up and browns to perfection. Swoon! Now it’s time to assemble! Simply: I recommend stacking all of the filling ingredients on top of each other — veggies on bottom, herbs on top — on the bottom third of the rice paper. Then fold the bottom of the rice paper over the fillings, tuck in the left side, tuck in the right side, and finally, roll away from you until the seams meet. Voila! This process can take a little practice, but hopefully by roll 2 or 3 you’ll perfect the method! We hope you LOVE these rolls! They’re: TenderFreshCrispy from the shallotFlavorfulCustomizable& Totally delicious! These would make the perfect side to Vietnamese-inspired dishes like pho (still working on a recipe!), or our Cauliflower Banh Mi Sandwiches! Pair with peanut sauce*, leftover coconut aminos marinade, or a vinegar-based dip like this one! *Note: you can learn more about the origin of peanut sauce here. Into spring rolls? Be sure to check out our Collard Green Spring Rolls with Sunbutter Dipping Sauce, Thai Spring Rolls with Cashew Dipping Sauce, Rainbow Spring Rolls with Ginger Peanut Sauce, and Vietnamese Spring Rolls with Crispy Tofu. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
