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Homemade Fresh Spring Rolls

Posted: 03/14/16


Homemade Fresh Spring Rolls

Restaurant: none

dre: Our good friends came over and I was trying to think of something different to make for our vegetarian friends. We always end up eating pizza or tacos, so this time I decided to try making Vietnamese springs rolls with tofu. I found this recipe to follow. This process actually took days and I enlisted the help of Mike in the later parts.
I coated the tofu with corn starch and fried it with sesame oil.
Julienne-ing the carrots was the hardest part, but after a lunch at a Vietnamese restaurant, I tried one of their spring rolls and decided that mine had to have pickled carrots. I spent a good 1-2 hours cutting up the carrots, and put it in a pickle jar filled with a sugar and vinegar mixture overnight. I actually did this step the day before.
Cutting up the peppers and cucumbers were much easier compared to the carrots.
I cooked the vermicelli and washed the cilantro and mint leaves very well to make sure there was no sandiness.
I didn't take a picture of the set up, but Mike and I had an assembly line going to wet the wrap, put vermicelli, veggies, tofu, and herbs and roll up the wrap.
The rolling was definitely a learning curve which we got better as we went. We ended up with almost 40 spring rolls. Some were very nicely wrapped, some bursted open. What i didn't show was a homemade dip I made as well, using almond butter as the base. That sauce was delicious! The rolls were pretty good as well, but there were so many leftover that I had the same lunch for a week. This was definitely a lot of work, and unless I had more people helping, I'm not sure if I would do this again... I now really appreciate when people make them from scratch!

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Categories: Homemade,  Vegetarian,  Vietnamese,  

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