How to make spring rolls- ​Pin it!
​Spring roll recipe
Our go-to restaurant in our town in Germany is, oddly, a Vietnamese restaurant. They serve fresh, delicious food, and I always choose their spring rolls as an appetizer. When I stumbled upon Vietnamese rice wrappers in the store the other day I was psyched to try to recreate the restaurant's version. The end result was exactly what I love about spring rolls- healthy, light, and satisfying without being filling. I ate mine plain, and my husband dipped his in fish sauce. Hope you enjoy!
Ingredients​
Rice paper (instructions for those below)​
Sliced veggies of choice (I used carrots, zucchini, mung beans)
Romaine leaves
​Fresh mint, diced
Tofu (optional)​
Fish sauce (optional, for dipping)​
Directions​
Lightly sauté your veggies and tofu. When they're ready, begin assembling.​
For the rice paper: soak them in warm water, individually, for two to four seconds. They'll still be a bit stiff when you remove them from the water, but don't worry, they'll soften as the water soaks in. Then transfer to a plate and layer your romaine, mint, tofu and veggies.​ Roll tightly from the bottom, and tuck the ends. The quicker you start rolling, the better, as the rice paper tends to harden and get sticky quickly.
Serve and enjoy!​
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