Where better to learn to make spring rolls than San Antonio in March?  There are all kinds of fresh herbs and vegetables easily accessible at this time of year.  You can put almost anything in the spring roll but it’s the fresh herbs that make them special.

I asked my Filipina daughter-in-law, Queenie, to show me how to put them together.  I’ve created the main list of ingredients that we used but feel free to substitute with your own favorites, just don’t leave out the herbs.  Listed separately are the sauce ingredients for the tofu, and for the peanut dipping sauce.  It does take a while to prep everything.  One time saving suggestion would be to buy flavored prebaked tofu, but the recipe as is, is worth it.

Spring Roll Skins

Package of rice vermicelli, cooked as directed on package

1 14-16 oz pack of tofu

2 T. olive oil or oil of your choice

1 head buttercrunch lettuce, washed and torn into approximately 2” x 4“ pieces

¼ head of red cabbage, sliced in thin pieces

2-3 carrots, peeled and cut ¼” Julienne style into 3” pieces

4-6 baby cucumbers, cut in ¼” x 3” strips

1 bunch cilantro, large stems removed

1 bunch basil leaves, large stems removed

1 bunch mint leaves, large stems removed

Blot or press tofu.  Slice crosswise into 9 pieces.  Fry in 2 T. oil for 2-3 minutes per side until crispy, then stir in sauce and cook for another minute.  Remove to a plate and let cool.  Then cut each piece lengthwise into 3 strips.

Sauce for Tofu

1/3 c. tamari

¼ c. rice vinegar

1-2 T. grated ginger or to taste

2-3 T. chopped garlic

1-2 tsp. toasted sesame oil

1-2 tsp. fish sauce, optional

1 T. lemon grass turmeric paste, optional

Peanut Dipping Sauce

½ cup peanut butter

1 T. tamari

1 T rice vinegar

1 T. chopped garlic, or to taste

1 tsp. toasted sesame oil

2-4 T. or more water to thin sauce

Ready to Roll

Prepare vermicelli and set aside.  You’ll need about 1 ½ to 2 cups cooked.

Prepare tofu and set aside

Prepare all the veggies.

Place all ingredients on individual plates.

Soak spring roll skins in warm water for about 5-10 seconds, just until wet all over and place on your prep plate.  Don’t leave in water longer than that or the skins will stick to themselves.

Start by placing a piece of lettuce on the side of the spring roll closest to you.  Then add the tofu and a few pieces of each veggie, herbs and noodles on top.  When everything has been added, roll the rice skins around the filling like a burrito tucking in the ends.  The skins will stick to themselves.  Place on a platter and serve with peanut sauce.

The flavor of the mint leaves particularly stands out.  The rolls are very ‘spring-like’ and refreshing in taste and make a great appetizer.