This healthy spring rolls is part of the Vietnamese cuisine. It is stuffed with rice noodles, tofu, cucumber, red cabbage, carrots, red bell pepper and avocados. You can save time by chopping and slicing the ingredients ahead of time. It is so delicious when served after making the same day and dip in with peanut sauce.
Tip on rolling up the wrappers: Use a damp paper towel or kitchen towel for lining the prepared wrappers, so they won't dry out or tear apart.
FRESH SPRING ROLLS with tofu (Vietnamese Style)
Ingredients
Spring Rolls Skins or Paper Spring Rolls
Extra Firm Tofu, strips, fried or baked
Rice Stick Noodles, cooked
Carrots, raw, julienne
Cucumbers, raw, julienne
Red Bell Peppers, raw, julienne
Red cabbage, raw, shredded
Salt to taste
Black Sesame Seeds
Instructions
In a large or wide frying pan, add about 1 cup of water. Turn the heat to medium high. When it starts bubbling, start dipping the wrapper half way on one side then do the other side.
Place on a big chopping board and lay flat with a damp towel.
Start layering the fillings, sprinkle with salt and sesame seeds at the end, then roll and wrap it up, fold each ends to close.
Place on a plate or platter and serve with peanut dipping sauce.
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