Recipe: Perfect Fresh Spring Roll #summerchallenge1

Recipe: Perfect Fresh Spring Roll #summerchallenge1 Delicious, fresh and tasty.

Fresh Spring Roll #summerchallenge1. With fresh vegetables wrapped in rice paper, these Vietnamese spring rolls are a refreshing appetizer for an Asian-inspired meal. These Fresh Spring Rolls are even better than you'd find at a restaurant, and they're incredibly easy and healthy! Served with a delicious homemade peanut sauce.

Make your own fresh spring rolls at home!

Easy, healthy, and you can eat as many as you want!

These are made with my homemade Vietnamese ham, tofu.

You can cook Fresh Spring Roll #summerchallenge1 using 3 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Fresh Spring Roll #summerchallenge1

1. You need of Vermicilli noodles, rice papers roll, mushroom, carrot, cucumber, peanut butter, hard tofu, coriander leaves, mint leaves, agave, lettuce, lime, Sriracha sauce/chili sauce, sesame oil, vinegar.

2. You need of You can add more fresh veggie of your choice like red, yellow, green capsicum. You can substitute tofu with chicken.

3. It’s of You can substitute agave with brown sugar or honey.

These fresh spring rolls are a healthy, delicious appetizer!

Vegetables and noodles are wrapped in Fresh veggies, herbs, and peanut noodles pack these spring rolls with tangy, bright & refreshing.

Eating fresh Vietnamese spring rolls (fresh summer rolls) is a favorite dish that I grew up with and one dish that I absolutely love sharing with my friends.

In Vietnamese, fresh spring rolls made with rice paper are called gỏi cuốn, translating to "salad rolls" (gỏi is means "salad" and cuốn means "to coil" or "to roll").

Fresh Spring Roll #summerchallenge1 instructions

1. For Peanut Butter dipping Sauce: 1/3 cup crunchy peanut butter, 1 Tbsp reduced sodium soy sauce, 1-2 Tbsp agave (depends on preferred sweetness), 1 Tbsp fresh lime juice, 1/2 tsp Sriracha sauce (for slight kick), Hot water (to thin the sauce)..

2. Now prepare peanut butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved..

3. For Marinated Tofu: 200-250gm extra-firm tofu (drained and thoroughly dried/pressed) 4 Tbsp sesame oil 2 1/2 Tbsp peanut butter dipping sauce 1 Tbsp reduced sodium soy sauce 1 Tbsp Agave nectar 1 tsp white wine vinegar..

4. Cut tofu into long strips. I cut each 200 g into 8 strips and then cut each strip in half. Marinate the tofu in fridge for 2-4 hrs or overnight..

5. Heat up the oven to 175º C. Line a baking tray with a piece of baking parchment. Place marinated tofu on the baking tray. Bake in the middle of the oven for 20 mins. Let it cool..

6. Prepare the veggies: julienne vegetables, slice mushroom, pick leaves of mint and coriander. Set it aside..

7. Add rice noodles in boiling hot water for about 5 minutes (read instructions on package), then drain and set aside. Cut the softened noodle with a scissor..

8. To assemble spring rolls, pour very hot water into a shallow dish and immerse rice paper to soften for about 5-10 seconds. (read instruction on package)

Transfer it to a damp cutting board and gently spread out edges into a circle.

To the bottom third of the wrapper layer the lettuce, a small handful of vermicelli noodles, sliced vegetables and fresh herbs and 1-2 pieces of tofu on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed..

1. Place seam-side down on a serving platter and cover with damp towel to keep fresh. Repeat until all fillings are used up all spring rolls.

Serve with peanut butter dipping sauce..

If you are interested in learning how to.

Learn how to make vegan spring rolls from scratch using rice paper and fresh healthy veggies and tofu along with the tastiest peanut sauce!

Fresh shrimp spring rolls with a delicious peanut dipping sauce.

Each roll is filled with healthy crisp vegetables, rice noodles, seafood, and herbs.

Impress family and friends with this easy appetizer!