Wraps and rolls seem to exist on all continents and I think they’re pretty much all delicious, but the Vietnamese offer one of the most unique options with their rice paper spring roll. It’s light and crisp and perfect for a hot summer day. It was over a decade ago when I was first introduced to this enjoyable ethnic fare. It was my friend’s Vietnamese mother, Mrs. June Dao, who made me a special version due to my vegetarianism-one without the traditional shrimp. She even made me my own fish sauce-free dipping sauce. Needless to say, I was hooked. And now, I can’t wait to share this recipe. And, since it’s customizable you can easily make it your own by adding your own favorite ingredients -consider mushrooms, scrambled eggs, cucumbers, mint, or cabbage.
THINGS YOU’LL NEED FOR THE WRAP
Rice paper wraps, found in the Asian food section of your grocer, or at an ethnic specialty store
Rice noodles, cooked according to the package directions
Lettuce, I use Romaine
Tofu, drained and sliced into sticks (about 3″ long and 1/4″ square)
Matchstick cut sliced carrots
Jicama, peeled and sliced into sticks
THINGS YOU’LL NEED FOR THE SAUCE
Rice Vinegar
Vegetarian Hoisin Sauce
Sriracha Hot Chili Sauce
Corn Starch
Water and crushed/chopped peanuts
BEGIN THE ROLLS
(1) Heat water in a saucepan until it simmers
(2) Set out your prepped ingredients, lettuce leafs (cleaned & dried) carrots, jicama, tofu
(3)Fill a large shallow pan or serving dish with the hot water. Wait to move on to the next step until you can put your fingers in the water without burning them.
(4) Carefully dip the rice paper into the water, flipping it from side to side until it is malleable. Be very careful because it’s easy to tear the paper. Also, be careful not to leave it in the water too long. This will make it even more likely it will tear.
(5) Move the soft rice paper carefully and lay it out on a plate.
(6.) Lay down a half a leaf of lettuce, about an eight of a cup of noodles, some carrots, jicama, and 2 tofu sticks. Be careful not to over stuff your wrap.
(7.) Gather the fillings at one end of the rice paper. Fold the sides in and roll tightly, like you’re rolling up a tortilla into a burrito.
PREPARE THE SAUCE
(1) Prepare a simple cornstarch and cold water roux using a 1:1 ration of cornstarch to water, set aside
(2) Over medium heat, add 2 part water, 2 part rice wine vinegar, 1 part vegetarian hoisin sauce, and Sriracha Hot Chili Sauce to taste
(3) Whisk in cornstarch roux
(4) Simmer on low for about 5 minutes
(5) Add crushed peanuts and enjoy!
To make this dish more nutritious, you can take out the noodles and replace with brown rice. Also, you don’t have to eat this as a wrap –the ingredients are great just tossed together in a bowl!
Important – plan on eating what you make as these little gems don’t keep well. The wrap gets gummy and dries out. So, if you do want to store it for a day or so, put them in the refrigerator in a sealed container with a clean damp towel to help reduce moisture loss.
