The kind that’s fresh, filling, and loaded with flavor. And that doesn’t make you feel like crap afterwards. Now that’s (healthy) livin’. I’ve made spring rolls before but never with such an abundance of flavorful components and herbs.
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 that are wrapped in rehydrated rice paper and served with a dipping sauce.
How to Make These Spring Rolls
Typically I leave my tofu raw, but not this time. I gave it a crispy edge by dredging it in cornstarch and sautéing it sesame oil. Then, I tossed it in my savory almond butter dipping sauce and gave it another flash “fry” in the pan. The result was a tender, slightly crispy, perfectly seasoned tofu that’s way batter than raw without being too complicated. Another new component is the dipping sauce. I love a good peanut sauce for spring rolls, but because peanuts can be a little difficult to digest I went with almond butter as the base. Still so good and perfectly savory and sweet. What’s not to love? These rolls are simple, fresh and filling. Inside you’ll find: Super thin rice noodlesMintCilantroRed pepperCarrotCucumber& Crispy almond butter tofu And to take them from tasty to awesome, serve them with a fat serving of almond butter sauce. Who can resist? You’re going to love these rolls. They’re Perfect for warmer weatherFreshFillingCustomizable by seasonSatisfyingFlavorfulHealthyVegan / GFSavory-sweetMintyHerby& Wonderful Make these rolls, OK? And share them with friends. If you don’t have friends, go make some by sharing these treats with them. They pack up nicely and store in the fridge super well for several days so pack them in your lunch and make all your coworkers jelly. Huzzah! En-joy.
