Vietnamese Style Vegetarian Spring Rolls Recipe With Peanut Dipping Sauce

Name: Vietnamese Style Vegetarian Spring Rolls Recipe With Peanut Dipping Sauce
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 8 pieces Rice Paper Roll (8 Rice paper rolls); 0 pieces Cilantro (Coriander (Dhania) Leaves small bunch); 0 pieces Mint (Mint Leaves (Pudina)); 1 piece Cucumber (1 Cucumber julienned); 1 piece Carrot (1 Carrot (Gajjar) julienned); ½ piece Red Bell Pepper (1/2 Red Bell pepper (Capsicum) julienned); ½ cup Tofu (1/2 cup Tofu or paneer (Indian cottage cheese), cut into long thick strips); 2 tsp Soy Sauce (1 teaspoon Soy sauce + 1 teaspoon Soy sauce); ¾ tsp Red Pepper Flakes (1/2 teaspoon Red Chilli flakes + 1/4 teaspoon Red Chilli flakes (adjust, only optional)) — optional; 0 pieces Table Salt (Salt and Pepper to taste (optional)) — optional; 1 tsp Vegetable Oil (1 teaspoon Oil); ¼ cup Smooth Peanut Butter (1/4 cup Peanut Butter); 2 tsp Red Chili Sauce (2 teaspoons Red Chilli sauce or Sriracha sauce); ½ tsp Lemon Juice (1/2 teaspoon Lemon juice); 0 pieces Peanut (Roasted Peanuts (Moongphali) crushed)

Vietnamese Style Vegetarian Spring Rolls Recipe With Peanut Dipping Sauce - Continental Party Appetizer & Starter Recipes (Vietnamese)

30 minAsian

Servings2

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Vegetarian
Vegan
Pescatarian
Egg Free

Ingredients

For 2 servings

Rice Paper Roll8 pieces · 8 Rice paper rolls
Cilantro0 pieces · Coriander (Dhania) Leaves small bunch
Mint0 pieces · Mint Leaves (Pudina)
Cucumber1 piece · 1 Cucumber julienned
Carrot1 piece · 1 Carrot (Gajjar) julienned
Red Bell Pepper½ piece · 1/2 Red Bell pepper (Capsicum) julienned
Tofu½ cup · 1/2 cup Tofu or paneer (Indian cottage cheese), cut into long thick strips
Soy Sauce2 tsp · 1 teaspoon Soy sauce + 1 teaspoon Soy sauce
Red Pepper Flakes¾ tsp · 1/2 teaspoon Red Chilli flakes + 1/4 teaspoon Red Chilli flakes (adjust, only optional) · optional
Table Salt0 pieces · Salt and Pepper to taste (optional) · optional
Vegetable Oil1 tsp · 1 teaspoon Oil
Smooth Peanut Butter¼ cup · 1/4 cup Peanut Butter
Red Chili Sauce2 tsp · 2 teaspoons Red Chilli sauce or Sriracha sauce
Lemon Juice½ tsp · 1/2 teaspoon Lemon juice
Peanut0 pieces · Roasted Peanuts (Moongphali) crushed

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Steps

1To begin making Vietnamese Style Vegetarian Spring Rolls Recipe With Peanut Dipping Sauce, wash and clean cilantro and mint leaves well. Pick the mint leaves off the stems; discard the stems. Roughly chop the cilantro. Julienne all the veggies and tofu/paneer.
2If you like, you can sprinkle some salt and pepper on the carrots, cucumbers and bell peppers and mix gently; I avoided them as I love the freshness and taste of these raw vegetables.
3Now, to prepare the tofu/paneer stuffing, in a mixing bowl, mix tofu/paneer strips with soy sauce, chilli flakes and salt to taste (only if adding). Marinate for about 10 to 15 minutes. Meanwhile when the tofu/paneer is marinating, you can proceed with making the peanut dipping sauce and keep it ready to serve with the spring rolls.
4Once the tofu/paneer is marinated, in a small nonstick saucepan, heat a teaspoon of oil.
5Add marinated tofu/paneer. Stir fry on high heat for 1 to 2 minutes. Take care not to break the tofu/paneer strips. Remove from heat and let it cool. This high heat stir fry/ searing helps in bringing in a smoky flavour to the absorbed spices.
6Work with one rice paper at a time. Soften the rice paper sheet according to the instructions on the packet. (The rice paper I used just needed to be dipped in water for about 20 to 25 seconds, and then placed on a towel to drain excess water). You will want them soft but still firm and pliable.
7Place the wet sheet on a flat plate or chopping board.
8Gently place few strips of carrots, bell pepper, cucumbers, a small tablespoon of cilantro and some mint leaves in the center of the wet rice paper sheet.
9Place a few strips of stir fried marinated tofu/paneer along with the veggies. (Do not over fill since it will be difficult to make rolls)
10Now, the bring sides over to the center over the filling. Next, starting from the bottom, bring up and start rolling to bring them to rolls.
11Roll up the filled rice paper to form a cylindrical roll; like a burrito. Seal the edges; the rice paper will instantly stick as it is moist. You want a fairly tight roll so that the vegetable fillings do not fall out.
12Continue doing the same with rest of the rice paper sheets. (While you are working with each roll, cover the prepared rolls with a wet cloth).
13In a small bowl, mix peanut butter, soy sauce, chilli sauce/sriracha sauce along with the lemon juice.
14Adjust the chilli sauce and lime juice to suit your taste.
15Whisk in 2 to 3 tablespoons of warm water until you get the desired consistency of dipping. Garnish with crushed peanuts and keep it aside till the spring rolls are ready.
16Serve Vietnamese Style Vegetarian Spring Rolls Recipe With Peanut Dipping Sauce for a light dinner along with a hearty soup like Fennel Turmeric Walnut Soup With Apple And Raw Mango Recipe or Cream of Mushroom & Spring Onion Soup Recipe. It can be served along with tomato sauce and other party appetizersas well.