The traditional ingredients for these rolls would be bean sprouts, mei fun rice noodles, julienned pickled carrot and daikon, pork, and an herb, such as mint.
I would be making my own vegan version, with homemade veggie ham made from tofu, mint, shredded lettuce, pickled carrot, cucumber, sweet potato, and avocado. That was a whole lot of veggies going on. But how would it taste?
Veggie “Ham” Ingredients
1 block of Tofu
Hoisin
Peanut Butter
Sriracha or sambal olek (hot chili sauce)
Large bowl of warm water
Directions
First preheat your oven to 400 degrees. Then take a block of Tofu, drain, and thinly slice it into rectangles, about a 1/4 inch thick. Next, in a deep baking dish stir up the marinade of soy sauce, hoisin, smoked paprika, and liquid smoke. Proceed to dipto each rectangle in the marinade, and onto a large sheet of parchment on a baking tray. Bake them 20 minutes on each side, before cooling.
Spring Roll Ingredients
1 carrot julienned
1 cucumber, seeded, and julienned
4 Romaine Leaves Shredded
2 small sweet potatoes, peeled, cut in 1/2 inch batons, steamed
1 avocado in 1/2 slices
1 block of Tofu, made into veggie ham
10 sheets of Rice Paper rounds for spring rolls
Hoisin
Peanut Butter
Sriracha or sambal olek (hot chili sauce)
Large bowl of warm water
Optional: (which I have tried)
Fresh Mint
Fresh Basil
Fresh Cilantro
Mei Fun rice noodles, chilled/drained
Spiraled or Julienned Pickled Daikon
Mango 1/2″ batons
Fresh Bean Sprouts
Fresh Sprouts
Spring Greens
Crispy Onion
Pickled Ginger
Directions:
Place dry spring roll wrapper in water, for 15 seconds, then onto a wood cutting board (which absorbs water). Put in the desired combo of ingredients. Wait under it is soft and stretchy, after 30 seconds, and then roll up like a burrito. Mix the peanut butter, and hoisin, with a few tbsp of water to desired consistency in a small dish, for use as a dipping sauce. You may have leftovers, which you can use in other dishes. Serve with dipping sauces, peanut/hoisin, and sriracha, a spicy asian hot chili sauce.
Makes 10 pieces
Rolling the Perfect Roll
If you roll it up, it’s still too wet, and not holding, just hold in place a few moments until the rice paper sticks. If its too wet it will sometimes disintegrate. There is a learning curve to this. Leaving the roll on the corner of your wood cutting board a minute or two, will absorb excess water. If storing, wrap individually in plastic, or they will stick together.
Best eaten immediately, as they don’t store well in the fridge.
Hope you enjoy this simple, lite, and healthy meal, perfect for a hot summer day.
About me
I’m Serafina! I’m a writer and California girl who loves to go exploring. Hope you will get outside today, breathe some fresh air, and be happy!
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