Spring Rolls
These light, uncooked rolls are the perfect start to any Asian meal.
They're very easy to make, and you can vary the filling ingredients to suit your
taste--and your creativity! Serve them with Peanut
Sauce, as shown, or
with Soy Orange Sauce or any of the other
Asian sauces in our Dressings category.
-
10 rice paper or spring roll wrappers (these are dried sheets made from
rice, found in the noodle section of Asian markets)
-
lettuce (softer lettuces, such as baby greens, work best)
-
baked tofu, sliced into
long strips about 1/4 inch wide, the length of the block of tofu
-
shredded carrots
-
mung bean sprouts
-
fresh basil and/or mint leaves
-
pickled ginger slices (optional)
-
lime (optional)
Prepare a bowl of warm water large enough to dip the spring roll
wrappers.
Place 2 wrappers into the water. Wait a minute or two
until they are soft, and then remove them to a clean towel, being careful not to
tear the wrapper. Place one wrapper on a plate or other work surface.
Put a little of each filling in a horizontal line just below the center of the
wrapper (about 1/4 cup total). Squeeze a little lime juice over filling, if
desired. Fold the bottom of the wrapper up over the
filling, then fold each side toward the center.
Roll from the bottom to the top of each roll, as tightly as you
can without ripping the wrapper. If you do rip it, wrap another wrapper around
the whole thing when you roll the next batch. (Small rips should not cause
any problems; just keep rolling.)
Start soaking two more wrappers as you begin work on the second
roll. Repeat until completed, covering the finished rolls with a moist
towel to prevent drying out. Serve at once with dipping sauce of choice.
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