Easy peesy recipe below.
Alex learned to make spring rolls at his Asian cooking class last year.
I wanted to try the sweet chili dipping sauce recipe over at herbivoracious, but just as I was about to put it together, the website went down. Its back up now, pft.
We just used regular old sweet chili sauce instead.
This recipe yields 10 Spring Rolls, enough for 4 people.
The ingredients you need are
1 Block (14oz) of Tofu
1 pack of price paper (22cm)
3 50g packages of bean sprout vermicelli. I got a great deal for these at costco. You could use rice verm too
Cilantro
Hoisen sauce.
1) Pan fry your tofu. I cut up my tofu into 2x3" squares but you can cut them into 10 2x6" steaks so they the length of your final spring roll. I like to pan fry my tofu with a thin layer of olive oil and a tablespoon or so of soy sauce. A lot of people make a big deal of pressing or drying the tofu first, but I like the spongy flavor when you omit this step.
2) Make your vermicelli according to the instructions on your package. My package required boiling for 5 minutes and came out perfectly. In my experience, rice vermicelli is much more finicky.
3) set up your assembly station. You need your hoisin sauce, your vermicelli, your cilantro, and your tofu steaks. Put a plate with water in it next to your rice paper. I took a picture of my assembly station in the photo below.
Optional step 5) I like to put it in the refrigerator for a few minutes. I don't know why, but it helps dry out the rice paper and firm up the roll a bit. Just make sure not to stack them, they stick together very very easily.
