Vietnamese Fresh Spring Rolls with Peanut Dipping Sauce
Rice paper rolls filled with tofu, matchstick vegetables, mint, and coriander, served with a smooth peanut-lime dipping sauce.
- 9 pieces rice paper sheets
- 150 g rice vermicelli noodles
- 200 g firm tofu
- 2 medium carrots
- 1 large cucumber
- 200 g red cabbage
- 30 g fresh mint leaves
- 30 g fresh coriander
- 60 g smooth peanut butter
- 2 tbsp soy sauce
- 2 pieces lime
- 1 tbsp sesame oil
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Add to a shopping listHow the shopping list works →- Step 1
Cook rice vermicelli according to package instructions, drain and rinse with cold water, set aside
- Step 2
Cut tofu into thin strips and pan-fry in sesame oil for 8-10 minutes until golden, season with soy sauce
- Step 3
Julienne carrots and cucumber into thin matchsticks
- Step 4
Finely shred red cabbage
- Step 5
Pick mint and coriander leaves from stems
- Step 6
For peanut sauce: whisk peanut butter with remaining soy sauce, lime juice, and 2-3 tbsp warm water until smooth
- Step 7
Soften rice paper sheets one at a time in warm water for 30 seconds
- Step 8
Place softened rice paper on clean surface, add noodles, tofu, vegetables and herbs in lower third
- Step 9
Fold bottom edge over filling, fold in sides, then roll tightly
- Step 10
Repeat with remaining ingredients to make 9 rolls total
- Step 11
Serve immediately with peanut dipping sauce
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