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Spring Rolls

Spring Rolls

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4 servings or 8 appetizers

INGREDIENTS

Fillings (all, or a mix of the ones you like):

  • 1 Persian cucumber, or if you cannot find that, then any cucumber is fine
  • 1 bell pepper, any color and/or 1 cup sliced red cabbage
  • 1-2 medium carrots
  • 1 c mixed greens, any that you like
  • Basil leaves
  • Cilantro and/or mint
  • 1 Avocado, sliced into long thing slices

Protein option:

  • 4 oz shrimp (about 4-6 shrimp)
  • OR ½ package tofu, firm or extra firm,
  • 1-2 tbsp oil, salt, and/or pepper

Roll:

  • 8 total rice paper sheets
  • 1 small bundle rice vermicelli noodles (optional)

DIRECTIONS

  1. Cut the vegetables lengthwise (julienne)
  2. Prepare the protein. If using tofu, drain from the package and cut into plank sized rectangles about 1 inch thick. Press the tofu by putting the planks between paper towels and put a plate on top to release the excess fluid. This can be done in about 10-30 minutes. If you don’t have 30 minutes, you can dry the tofu out similarly by microwaving the tofu between the towels for 2 minutes. (be careful when you handle it from the microwave that it’s not too hot)
  3. Season the pressed tofu planks or shrimp with salt and pepper. Heat a skillet over medium heat. Once hot, add the oil and then the shrimp or tofu. Allow to cook until browned on one side then flip to the other side (about 4 min total for shrimp, or 10 minutes total for tofu).
  4. If using the optional vermicelli noodles, place in a medium bowl. Pour boiling water over the noodles and soak 1-2 minutes until tender. Drain and rinse with cold water.
  5. Prepare the rice paper: add warm water to a shallow dish. Soak each sheet one at a time for 5 seconds, just until pliable. Place it on a plate or plastic cutting board.
  6. Assemble the spring rolls by layering on each of the filling ingredients and the tofu or shrimp and the noodles if using. Tuck in the ends and tightly roll up the rice paper like a burrito.
  7. Allow the rolls to sit for about a minute until the wrapper is no longer sticky,but remains soft. Serve with dipping sauce.

 

*modified from the Goldring Center for Culinary Medicine – Tulane University