Vietnamese veg spring roll with video

Preparation Time : 15 mins | Cooking Time : 5 mins | Serves: 3

Vietnamese Rice sheets 6 Carrot 1 Cucumber 1 small Capsicum | bell pepper 1/2 Tofu a small portion Garlic 1 pod Soy sauce 2 drops Olive oil 2 drops Mint leaves or basil leaves few Rice noodles little Hot water to dip the rice sheets Salt as needed Pepper powder 2 pinches For the sauce Peanut butter 2-3 tblsp Red chili flakes few Honey 2-3 drops

Soya sauce few drops

Vietnamese fresh spring rolls - 1

Method:

  • Cut the carrots, cucumber and capsicum into thin strips. As asked by the moms who attended the show, i have shown “how to cut the carrots into thins strips” in the video.
  • Add salt and sprinkle the pepper powder. Mix well.
  • You can add cabbage, lettuce and add few drops of lemon juice too.
vietnamese roll 1 - 2
  • Using tofu is optional. If using, cut the tofu into long and chop the garlic into fine pieces.
  • In a bowl add tofu, garlic and soya sauce, mix well and marinate this for 10 minutes.
vietnamese roll 2 - 3
  • In a pan add olive oil and saute this marinated tofu for 5 minutes.
vietnamese roll 5 - 4
  • Put the rice noodles in hot water for 2 minutes and drain the water.
vietnamese roll 3 - 5
  • The rice sheets will be stiff and once you put that into the hot water it will become soft.
vietnamese roll 4 - 6
  • Boil some water and keep it in a wide plate . I used the cake pan for that. Dip the rice sheets in the water and take it out immediately. Do not immerse it fully, else it will become too soft and tear while rolling.
  • Place it on a clean cutting board. No need to grease the board. Instead of using a cutting board, you can use the back of a steel plate.
vietnamese roll 6 - 7
  • Now let’s start making the stuffing and make the roll.
  • Place the noodles first, place it breadth wise. keep the veggies after that.
vietnamese roll 7 - 8
  • Place the tofu and mint or basil leaves on the top.
vietnamese roll 8 - 9
  • Let’s start folding the sheets.
  • Start folding from the sides . Bring the sides in the center as shown in the center.
vietnamese roll 9 - 10
  • Now roll it from the front side and roll tightly.
vietnamese rolls 9.1 - 11

  • Repeat the same for the rest of the ingredients.

  • Keep this covered with a damp cloth till you serve this. This will avoid the dryness and keep the rolls fresh.

  • Mix the peanut butter, honey and chili flakes. Add little water and beat well with a back of the spoon to bring it to a saucy consistency.

peanut butter sauce - 12
  • If you do not have peanut butter, grind roasted peanuts(de skinned) in a mixer with some water and add the honey and chili flakes to this.
Vietnamese spring roll - 13
  • Cut the rolls diagonally using a sharp knife and serve it with peanut sauce.

Notes:

  1. Do not dip the rice sheets in hot water for a long time, just dip and take it out immediately.
  2. Do not over stuff the filling, else it will tear while rolling.
  3. While rolling, roll it gently yet tightly.
  4. You can make the entire stuffing in an Indian version, as per your choice and serve it with green chutney too.
  5. After making 3-4 rolls, check the water, if it is cold, reheat the water again to dip the rice sheets.