Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Fresh Spring Rolls with Tofu
Light and refreshing Vietnamese spring rolls filled with crispy tofu, fresh vegetables, and aromatic herbs, served with a savory dipping sauce. This dish combines the delicate flavors of traditional Vietnamese cuisine with a satisfying protein-rich tofu filling, perfect as an appetizer or light meal.
40 min
Easy
4 servings
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Taste Profile
Sweet4/10
Salty4/10
Sour3/10
Umami4/10
Spicy1/10
🥄 Texture
Crisp, fresh vegetables and herbs provide a crunchy, bright contrast to soft, slippery rice noodles and tender cubes of pressed tofu. The rice paper wrapper is slightly chewy and pliable, giving the rolls a light, refreshing mouthfeel.
👃 Aroma
Bright, aromatic herbal notes of mint, cilantro, and Thai basil dominate, with cooling cucumber and green lettuce adding fresh vegetal scents. The dipping sauce contributes a savory, slightly sweet-and-tangy aroma that rounds out the overall scent profile.
🍷 Pairs Well With
A light, crisp white wine (dry Riesling or Sauvignon Blanc), jasmine iced tea, or a cold lager pairs well to complement the fresh herbs and savory dipping sauce.
🥗 Side Dishes
Vietnamese pickled carrot and daikon (do chua), cold sesame cucumber salad, or lemongrass grilled tofu skewers
Ingredients(9 items)
- 18 ounces rice noodles (cooked and cooled)
- 214 ounces firm tofu (pressed and cubed)
- 32 cups lettuce (torn into bite-sized pieces)
- 41 large cucumber (julienned)
- 51/2 cup fresh mint leaves (whole)
- 61/2 cup fresh cilantro leaves (whole)
- 71/4 cup fresh basil leaves (whole)
- 88 pieces rice paper wrappers (22cm diameter)
- 93/4 cup dipping sauce (divided for serving)
Nutrition Information(per serving)
245
Calories
12.8g
Protein
38.2g
Carbs
6.5g
Fat
Instructions
- 1
Press the tofu between paper towels with a heavy weight for 15 minutes to remove excess moisture.
- 2
Cut the pressed tofu into small cubes approximately 1/2 inch in size.
- 3
Cook the rice noodles according to package directions, then drain and rinse with cold water until completely cooled.
- 4
Prepare all vegetables and herbs by washing and cutting them into appropriate sizes: julienne the cucumber into thin matchsticks, tear lettuce into bite-sized pieces, and keep herbs whole or roughly chopped.
- 5
Fill a shallow bowl with warm water. Working with one rice paper wrapper at a time, submerge it in the warm water for 3-4 seconds until it becomes pliable and soft.
- 6
Lay the softened rice paper on a clean, damp work surface.
- 7
In the center of the wrapper, arrange a small handful of cooked rice noodles in a horizontal line, leaving about 2 inches of space on each side.
- 8
Layer the tofu cubes on top of the noodles, followed by cucumber julienne, lettuce pieces, and a few leaves each of mint, cilantro, and basil.
- 9
Fold the bottom edge of the rice paper over the filling, then fold in both side edges, and roll tightly away from you until the spring roll is completely sealed.
- 10
Repeat steps 5-9 with remaining rice paper wrappers and ingredients until all filling is used.
- 11
Arrange the finished spring rolls on a serving plate, seam-side down.
- 12
Divide the dipping sauce into small serving bowls and place alongside the spring rolls.
- 13
Serve immediately while the spring rolls are still fresh and pliable.
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