Baked tofu, sweet butter leaf lettuce, and a handful of refreshing herbs make these classic spring rolls simple to make and especially satisfying served with sweet and spicy chili and hoisin peanut sauces.
For the spring rolls:
- 1-pound baked tofu, sliced
- 1 large Japanese cucumber, peeled and cut into thin strips
- 1/2 cup chopped cilantro
- 1/2 cup chopped basil
- 1/2 cup chopped mint
- 2 cup chopped butter leaf lettuce
- 4 ounces vermicelli noodles, cooked and cooled
- 8 rice wrappers (8.5-inch diameter)
For the dipping sauce:
- 1/2 cup sugar
- 1/4 cup water
- 1/4 teaspoon salt
- 1 to 3 Hawaiian hot chili, thinly sliced
- 1 small clove garlic, minced
- 2 tablespoons lime juice
- 1 tablespoon fish sauce (optional)
- 1/4 cup hoisin sauce
- 2 tablespoons toasted peanuts, finely chopped (optional)
To assemble spring rolls dip rice wrapper in a bowl of cold water until pliable (15 to 30 seconds) then lay out on a damp tea towel. Layer tofu, cucumber, herbs, lettuce, and noodles neatly in the center of the wrapper. Bring the wrapper’s bottom edge up and over the filling and then carefully fold in the sides and roll tightly. If your wrapper tears, simply soak another wrapper until pliable and double wrap.
For the dipping sauce combine the sugar, water, salt, chili, and garlic in a small pot and bring to a boil then remove from the heat and let cool. Once cool, stir in the fresh lime juice and fish sauce (if using).
Prepare a ramekin of hoisin sauce and top with the chopped peanuts (if using). Serve spring rolls immediately and enjoy both sauces as desired.