Here’s an easy way to make Vietnamese spring rolls at home. Serve with your favorite dipping sauce, and you’ve got a healthy, delicious snack or meal.
What you need:
2 ounces dried bean thread noodles or rice thread noodles
1 cucumber, peeled and cut in half lengthwise
12 large rice paper wrappers (8-inch round or larger)
2 cups baby spinach leaves, cut into thin strips
1 medium carrot, cut into matchsticks
8 ounces seasoned tofu, cut into ¼-inch sticks
12 fresh basil or mint leaves
What you do:
- Place noodles in a bowl and cover with hot water. Soak 5 minutes, or until softened. Drain well in a mesh strainer and set aside.
- Cut each cucumber length in half crosswise. Remove and discard the seeds by scraping a spoon down the center of each piece. Cut each piece into thin strips.
- Fill a large bowl (at least several inches larger than the rice wrappers) with warm water. Soak 1 wrapper in the water until soft and pliable, about 20 to 30 seconds. Remove rice wrapper from the water and lay flat on a counter or cutting board.
- Place 1 to 2 tablespoons of spinach leaves along one edge of the wrapper. Place an equal amount of noodles over the spinach. Top noodles with 1 to 2 tablespoons of carrots and several pieces each of cucumber and tofu. Top ingredients with basil or mint leaves.
- Roll wrapper, starting with the filling side, folding ends over filling as you roll and form a tight cylinder. Serve with your favorite dipping sauce.