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Cover: The Gourmet Garden

04Apr 12

Vietnamese Spring Rolls

Vietnamese Spring RollsDelicious and healthy vegetarian Vietnamese spring rolls!  Goes great with peanut hoi sin dipping sauce, which I also posted on my blog. If you like Asian cooking, you should also try these Indian vegetable samosas.

What you’re going to need:

  • Vegetable oil for frying
  • 400g firm tofu, cut into 1cm thick slices, brushed with 2 tablespoons soy sauce
  • 1/2tsp salt
  • 1/2tsp pepper
  • 1 large shallot, peeled and sliced (about 70ml)
  • 1tsp vegetable oil
  • 1 medium carrot, peeled and cut into matchsticks (about 350ml)
  • ½ small jicama, peeled and cut into matchsticks (about 350ml)
  • 1 medium red pepper, cut into matchsticks (about 350ml)
  • 2 or 3 jalapeño chillies, seeded and thinly sliced (about 85ml)
  • 2 scallions, both green and white parts, sliced diagonally and very thin
  • 1/2tbsp hoi sin sauce
  • 16 Vietnamese rice spring roll wrappers
  • 2 heads Chinese leaf lettuce, separated and washed
  • 1 bunch of fresh mint, leaves only
  • 1 bunch of coriander, small sprigs only

What you have to do:

  1. Heat vegetable oil about 1.5cm deep in a frying pan over medium heat until hot but not smoking.
  2. Fry the tofu until crisp on the outside, about 3 minutes per side.
  3. Drain the tofu on paper towels and sprinkle with salt and pepper.
  4. Let cool and then slice thinly.  Set aside.
  5. Put the frying pan over the heat again and fry the shallots until crisp and golden.
  6. Drain on a paper towel and sprinkle with salt and pepper.  Slice thinly and set aside.
  7. Heat 1tsp vegetable oil in a sauté pan and add the carrots, jicama, peppers and 1/4tsp of salt and cook over high heat for 1 minute, stirring continuously.
  8. Add the chillies and a tablespoon of water to keep the veggies from sticking.
  9. Cook until the vegetables start to get tender, about 2 minutes.
  10. Spoon the mixture into a bowl and mix in the scallions, shallots and hoi sin sauce.
  11. Soak one rice wrapper in cold water until it starts to turn soft, no more than 8-10 seconds.
  12. Place the damp wrapper on a clean working surface and lay a lettuce leaf or two on top.
  13. Spread 3 or 4 tablespoons of the vegetable mixture across the centre, top with a few slices of tofu, a few mint leaves and a few coriander sprigs.
  14. Roll the wrapper gently but snugly over the filling, tucking in the ends as you go.
  15. Repeat for the rest of the wrappers.

Preparation Time:  30-40 minutes

Cooking Time: 20-30 minutes

Serves:  4-6

Difficulty: Hard

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3 comments

  1. […] Continuing my love affair with Asian cuisine, the time has come to try a dish with tofu. Tofu is made by coagulating soy milk and then pressing the resulting curds into soft white blocks that is then used in cooking, often as a meat substitute. (Another example of an Asian recipe using tofu is this recipe for Vietnamese spring rolls.) […]

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  2. […] The shiitake mushrooms in these crispy vegetable spring rolls help to give them a Chinese-style flavour.  You will find spring roll wrappers in Asian supermarkets, or you can order them over the internet. (You can also try these Vietnamese spring rolls.) […]

    Reply
  3. […] and mint make this chutney extremely zesty. It goes very well with all kinds of samosas or even Viatnemese spring rolls. Samosas and Bondas are finger foods, which is why this Green Chutney makes the perfect dip. Since […]

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