Fresh Spring rolls also known as “Gỏi Cuốn” in Vietnamese, are rice paper rolls filled with rice vermicelli, colorful vegetables, leafy greens, fresh herbs and protein. The best part of these rolls is that they leaves you full without filling heavy.
In a deep bowl or food processor add peanut butter, sesame oil, soy sauce/tamari, rice vinegar, maple syrup, sriracha/chili garlic sauce, and whisk well to combine.
Add warm water as required, add 1 Tbsp at a time and blend until smooth and creamy. Add lime juice and season with salt, as per your taste. Add more water if required until pouring consistency.
Adjust the seasoning and transfer to serving bowl. Keep aside and let it sit until we prepare rolls. You can make this dipping sauce in advance and keep refrigerated until further use.
Garnish with crushed peanut and red chili flakes before serving.
In a mixing bowl add sugar and hot water, stir until sugar dissolves.
Add the soy sauce, chopped garlic and Thai chili, and lemon juice and mix well. Add chilies as per your taste as Thai red chili are spicy.
Taste and adjust the sauce as per your liking.
First, drain the tofu from the package, wrap the tofu in cheese cloth or kitchen town and place on a plate. Press with heavy plate and let sit for 15-20 minutes to remove excess water. You can also use tofu press.
While tofu is being pressed, lets cook rice noodles. Prepare the noodles as per the package instructions or bring a pot of water to a boil and add in rice noodles. Cook for 3-5 minutes until al dente.
Strain, rinse under cold water and transfer noodles back to pot. Toss the noodles with oil and season with salt. Keep aside.
Coming back to tofu, remove the pressed tofu and slit into half and then cut again into halves. You will have 4 slices of tofu now.
Next in a bowl add corn starch, black pepper, soy sauce, chili garlic sauce, brown sugar, and 1 Tbsp sesame oil. Mix everything well, adjust the seasoning and add salt if required.
Lay the tofu slices in wide tray and coat with marinate mix. Gently flip to coat from all sides. Keep aside for 5-10 minutes to marinate well.
Heat remaining 2 Tbsp. sesame oil in a wide pan over medium heat. Once oil is hot, add marinade tofu slices. Fry on each side for 4-5 minutes on medium flame till golden brown. Don’t flip or toss too much, tofu might break.
For oil free, you can bake tofu in single layer for 20 minutes at 350 degrees F (180C).
Once tofu is cooked, let it cool down. Once Cool cut it into 1 cm strips and set aside until further use.
Tear the lettuce into half. Chop carrots, red cabbage, cucumbers, pepper lengthwise, shred or make juliennes.
Prep the herbs and slice avocado into ½ inch strips.
Before you start rolling the spring roll make sure to have your working space organized. Get a damp lint free towel/kitchen towel or wooden board, ingredients for filling, seasoning and peanut sauce next to your working station or within reach.
Soften the rice sheets
Fill the rolls
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