Fresh Spring Rolls

Adapted from: https://whiteonricecouple.com/how-make-spring-rolls/

Yield: 12 servings

Ingredients

• Mint (½ bunch)

• Vermicelli noodles (½ pack or 225g)

• 1 tsp (5mL) Sesame oil

• 12 Rice wrappers (about ½ pack)

• 1 Small head of red or green lettuce

• Optional:

  • Smoked tofu

  • Cilantro

  • Thai basil

  • Other raw vegetables like carrots or peppers

Sauce Ingredients

• 2 Tbsp (30g) Soy butter, or your seed butter of choice

• 2 Tbsp (30g) Hoisin sauce

• ⅓ Cup (80 mL) Water

• 1 clove of garlic, minced

• 1 Tbsp (15 mL) Lime juice

• 1-inch Fresh ginger, grated

• 1 tsp (3g) Sesame seeds

• 2 tsp (10 mL) Sesame oil

• ½ tsp (2.5 mL) Chili garlic sauce

• 1 tsp (4g) Sugar (optional)

Directions

1. Whisk all dipping sauce ingredients together. Set aside.

2. Cook noodles according to package. Rinse in cool water, drizzle with sesame oil to prevent sticking, cover with a damp cloth and set aside.

3. Remove herbs from stems and set aside in a small bowl.

4. Core the head of lettuce and remove 12 leaves. Wash them to remove any dirt and pat dry. Set aside.

5. If using, julienne raw vegetables and tofu and set aside.

6. Place warm water into a large bowl. Dunk one rice wrapper into the warm water for about 3 seconds. Lay gently onto a plastic cutting board.

7. Lay a piece of lettuce into the top third of the rice paper. Add a small handful of noodles and, if using, raw vegetables or tofu. Roll one turn by gently pulling the rice wrapper around the lettuce and flipping it over. Add in herbs. Fold in each side and finish rolling. Dip into the sauce and enjoy!

8. If not eating right away, each roll needs to be individually wrapped in plastic and stored in the fridge.

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