**Of course Tofu may be substituted for any of the meats, or just use no protein at all.
shrimp and pork
2 dips: fish sauce with garlic, chili and lime and hoison sauce with peanuts crushed, chili, pickled carrots and radish
herbs- mint, basil, cilantro
red pepper and yellow pepper
crab or shrimp
green curry dipping sauce
1/2 cup hoisin sauce
3 tablespoons water
3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 1/2 teaspoons dark sesame oil
1/8 teaspoon crushed red pepper
Thai/Vietnamese Mix Style:
Add to the Dipping Sauce:
- 2 tablespoons pickled (finely grated) carrots and radishes
- crushed peanuts for on top of finished sauce
For the Peanut Sauce:
- 2 cloves garlic, peeled and crushed
- 2 baby purple onions, “killed” and chopped
- 1 tablespoon sambal oelek (garlic chili paste)
- 2 tablespoons low sodium soy sauce (sub a gluten free tamari or liquid aminos if you need to make the recipe GF)
- 2-3 tablespoons peanut butter (can make homemade)
- 1 tablespoon water
- 1 tablespoon apple cider vinegar (or rice vinegar)
- 1 tablespoon coconut palm sugar*
- 1 tablespoons honey*
- a big squeeze of lime juice
- dashes of fish sauce to taste (I’d start with about a tsp, but you could add up to two tablespoons depending on preference! This can be a strong, new smell/taste for some though, so I suggest to start small).
- optional: little sesame oil
*You can omit one of the sugars (coconut palm sugar or honey) if you don’t have one, or if you try one and think that the sauce is sweet enough. If you tend to like things sweeter, as I do, use both- it’s still not too high on the sugar content.
- 12 (8-inch) round sheets rice paper
- pieces of kale or any leafy green- also good: butter lettuce, rainbow chard
- 1 cup (about 1 big carrot) julienned carrots
- 1 cup julienned cucumber
- ½ yellow bell pepper and ½ red bell pepper
- 1 cup shredded radishes
- 1 avocado
- 1/2 cup basil and/or mint leaves, chopped Fresh herbs: a handful of fresh mint, cilantro and thai basil*
- pork or shrimp
- Vegetarian: 1 block of extra firm tofu, drained and pressed for 1 hour, cut into fat matchsticks
- Add oil to a wok or skillet and heat until very hot. Toss tofu into pan–you’ll need to keep an eye on it to avoid burning and toss with a spatula or spoon until browned. Turn off the heat and dash the soy sauce onto the pan. Toss tofu into sauce and let sit to cool for a bit before making the rolls.
- To prepare dipping sauce, combine all six ingredients. Stir until sugar dissolves. Let sit while making spring rolls.
- To make the spring rolls, put an inch or two of hot water in a wide, shallow dish with sides. I sometimes clean out the sink and fill it with water if I can’t find a bowl right away.
- Place one rice paper sheet at a time into the water. Let soften–it will take about 30 seconds. Don’t soften too much or the sheet will fall apart–you’ll get the hang of it after a couple of tries. Put rice paper sheet on clean counter or a large plate. Put one piece of lettuce in the center of the sheet and top with carrots, cucumber, radishes, tofu, and some chopped herbs. Fold one edge over the filling, then both sides, rolling as you go. The rice paper will stick and form a seal. Press the seam if it doesn’t automatically stick. Put the spring roll on a platter, covering with a wet paper towel to keep from sticking.
- Repeat with remaining ingredients until you are out of either filling or papers. Slice on a diagonal, arrange on a beautiful platter, and serve with dipping sauce.
- Place the ingredients for the peanut sauce in a food processor or blender. Pulse or blend until smooth.
- Slice the cucumber, pepper, and carrots into thin strips about 3 inches long. Slice the avocado into pieces.
- Soak one rice paper wrapper at a time into a bowl of warm-ish water for about 30 seconds. When you see or feel the wrapper getting loose and elastic-y, remove it from the water and set it on a damp towel. Pat it dry gently and dry your hands.
- Arrange a few of the vegetables and herbs in the center of the wrapper horizontally, starting with the leafy greens and ending with the avocado. Fold the left and right sides towards the middle; fold the top flap over the vegetables, tuck everything in, and tightly roll it all up. The wrapper will be very sticky and delicate so work carefully.
- Cut the rolls in half and place on a serving platter (because if you’re like me, they’ll look better when they’re cut in half and you’re looking at the pretty vegetables inside instead of the wrap job). Drizzle with the sauce or dip in the sauce or both! I topped mine with crushed peanuts.