We have been having some good weather in Seattle for the past couple of days. I even stepped out without a coat yesterday. This kind of rare good weather day in Seattle calls for something laid-back, easy and at the same time healthy because i want to enjoy the weather and cook something elaborate. These vegan raw spring rolls are right up my alley because they are easy, healthy and guilt-free.
The first time i made these, i took them to a friend’s house for super bowl along with this no so healthy potato chip spirals. Since then i have been making these for lunch regularly. These are good by themselves, but when you pair it with a peanut dipping sauce or even Sriracha, they are even better.
The best thing about these rolls is you can add any veggies of your choice and tofu or any other protein. If you want to go the non-vegan route, shrimps are a good choice along with veggies in these rolls. I got my rice papers from Cost Plus World Market, you can find them in most grocery stores in the Asian food aisle. Working with rice papers may seem difficult initially, but within couple of rolls, you will totally get the hang of it.
These rolls taste best when eaten immediately. If you plan to serve for a party or take it to a picnic, cover them with a damp paper towel, they will be as good as fresh.
Ingredients for spring rolls
10 rice paper sheets
1 cup shredded cabbage
1 cup shredded carrots
10 cilantro leaves, whole
10 mint leaves, whole
1 block extra firm organic tofu, drained and cut into thin strips
1 medium head lettuce
Other optional ingredients
cooked vermicelli rice noodles
Ingredients for dipping sauce
1/2 cup peanut butter
1/4 cup hot water
2 tablespoons minced ginger
2 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 teaspoon or more red pepper flakes
1. Combine all the vegetables and noodles (if using) in a large bowl. Place tofu, cilantro and mint in separate bowls.
2. To soften the rice papers, fill a pie plate or cake pan with warm water. Place a rice paper in water for 30 seconds. Remove and place on a work surface for 30 seconds.
3. On the bottom third of the sheet, place 1/4 cup of vegetable/noodle mixture. Place few strips of tofu and top with cilantro and mint.
4. Fold the bottom of the paper up and over the vegetable mixture, then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolled.
5. Place the roll on a plate and repeat steps 2-4 till all the ingredients are used up.
6. To make the dipping sauce, combine all the ingredients listed under dipping sauce in a bowl. Season with red pepper flakes.