Fresh spring rolls, or summer rolls are something I love but rarely think about making. Now that I reminded myself how delicious they are I think I will do it more often. Rolling them up can be difficult at first but keep going and you will get the hang of it!
I made my own peanut sauce which can seem intimidating by the long list of ingredients, but it is really easy. This is the great thing about Asian cuisine, once you have all the ingredients putting them together could not be easier.
Fresh Tofu Summer Rolls
makes 12 rolls
12 spring roll skins
3 to 4 c. dried cellophane noodles
1/2 seedless cucumber julienne d into matchstick size pieces
1 large carrot julienne d into matchstick size pieces
1 c. thin sliced Napa cabbage
3/4 c. fresh bean sprouts
fresh mint and cilantro
Peanut Satay Sauce and Sweet Asian Chili Sauce for serving** you can make your own or purchase it
Peanut Satay Sauce
1/2 c. peanut butter * with natural peanut butter you may need to add a little brown sugar
2 Tbsp. soy sauce
1 tsp. sesame oil
1 clove garlic, minced
1 tsp. fresh ginger, fine grated
1/2 lime, juiced
1/2 Tbsp. fish sauce
2 Tbsp. coconut milk
2 Tbsp. chili garlic paste
1 to 2 tsp. Siracha, depending on heat desired
Place cellophane noodle in large bowl and cover with boiling water. Let sit until tender then drain and rinse with cold water to stop cooking.
Place all you ingredients for the rolls out on your work space and fill a large bowl with warm water. Dampen a cutting board to roll on.
Dip spring roll skins in water just to soften. Place on cutting board and fill with noodles, cucumber, carrot, cabbage, sprouts, a couple mint leaves and a sprig of cilantro.
Fold sides of skin in and continue to roll tightly but carefully not to rip the spring roll wrapper. Place on wax paper. Do not stack or place them touching because the spring rolls will stick to each other and tear.
Serve with peanut satay or sweet Asian chili sauce.
For sauce: combine all ingredients in bowl. Store in refrigerator.