Our trip to Vietnam was inspiring and it was quite an unanimous decision from the team to bring a bit of its culinary culture back with us. We decided to venture and make fresh Spring Rolls ourselves. Before you close this tab, please just give it a try because it is quite an easy recipe to master. From a warm and friendly dinner to a healthy communal work lunch, we recommend that you give it a try!
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Yield: makes about 14 rolls
- 14 round rice paper wrappers (the thinner the better)
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves
- 1 cup fresh dill leaves
- 2 carrots sliced horizontally
- 3 large cucumbers sliced horizontally
- 3 cups of cut pineapple
- 7 oz – 200 g raw tofu
- 14 lettuce leaves
- 2 cups cooked bean thread noodles, cooled down
For the sauce:
- 4 tbsp rice vinegar
- 4 tbsp lime juice
- 4 tbsp fish sauce
- 1 cup water
- 1 tbsp sugar
- 1 garlic clove, crushed
- 1 red hot pepper sliced (optional)
Start by prepping and cutting all your vegetables, herbs and tofu. (shrimp or fried fish works great).
Then put bean noodles in room temperature water (for about 5 minutes, depending on the kind you buy), then in boiled water for 2 min then drain and set aside.
In the meantime, prepare your sauce: first by mixing warm water with sugar, then adding all remaining ingredients.
To assemble spring rolls, pour hot water into skillet and dip rice paper for about 10 seconds to soften. Transfer to a cutting board and carefully spread out your rice paper.
First, add a salad leaf, then a handful of vermicelli noodles and then layer carrots, cucumber, pineapple, basil, mint, dill and 2-3 pieces of tofu on top.
Gently fold over once, tuck in edges, and continue rolling until sealed.
Serve with your authentic Vietnamese fish sauce and be prepared to wow your guests, friends, or co-workers. Enjoy and don’t forget to tag #MogogoRecipe when you try our easy DIY spring roll recipe!