Kitchen Stories' Vietnamese Spring Rolls Recipe

This article is in collaboration with Kitchen Stories.

Difficulty: Easy
Preparation: 30 min.

Ingredients
Servings: 5

1 carrot
½ oz Thai basil
½ oz cilantro
½ oz mint
7 oz tofu
1 bell pepper
3 green onions
½ lettuce (e.g., iceberg, romaine)
½ cup peanuts
10 rice wrappers
½ cup sesame seeds
¾ cup peanut sauce (satay sauce)
vegetable oil for frying
salt
pepper

Utensils: spiral slicer, cutting board, knife, tongs, 2 frying pans, bowl

spiral slicer

Using a spiral slicer, cut carrot into thin strips.

cutting board | knife

Roughly chop Thai basil, cilantro, and mint. Cut tofu into thin rectangles. Cut pepper, onions, and lettuce into strips.

tongs | 2 frying pans

Using a grease-free pan, toast nuts over medium-low heat for approx. 3 – 5 min. until fragrant. In a frying pan, sauté tofu in some vegetable oil over medium-high heat for approx. 2 – 3 min. per side or until golden brown. Season with salt and pepper.

bowl

Dip rice wrappers evenly into water and allow to soak for approx. 1 min. Gently shake to remove excess water. Set aside on a plate or cutting board.

cutting board

In the middle of the rice wrapper, layer tofu, carrot, pepper, peanuts, sesame seeds, green onions, and chopped herbs. Finish off with a dollop of peanut sauce.

In the same way you wrap a tortilla, fold the edges of the rice wrapper towards the center, bring forward the bottom, and roll forward with your thumbs until the roll is tight. Garnish the roll with sesame seeds and serve with a dipping sauce of your choice. Enjoy!