Wiki

Differences

This shows you the differences between two versions of the page.

Link to this comparison view

Both sides previous revisionPrevious revision
recipes:spreads:fresh_spring_rolls [2026/02/22 12:35] – removed - external edit (Unknown date) 127.0.0.1recipes:spreads:fresh_spring_rolls [2026/02/22 12:35] (current) – ↷ Page moved from recipes:starters:fresh_spring_rolls to recipes:spreads:fresh_spring_rolls kuhout
Line 1: Line 1:
 +====== Fresh Spring Rolls ======
  
 +== Rolls ==
 +  * Rice paper
 +  * Rice vermicelli noodles
 +  * Iceberg lettuce (sub other crunchy lettuce)
 +  * Cilantro
 +  * Mint
 +  * Carrot, thinly julliened
 +  * Cucumber, cut into 5mm match sticks
 +  * Fried tofu
 +
 +== Dipping Sauce ==
 +  * 5 tbsp dried coconut milk (sub canned coconut cream or milk)
 +  * 1/2 cup water (omit if using canned coconut milk)
 +  * 2 tbsp red curry paste
 +  * 1/3 cup peanut butter or tahini
 +  * 2 tsp soy sauce
 +  * 1 tbsp apple cider vinegar
 +  * 1/4 cup brown sugar
 +
 +Rolls: Bring a pot half full of water to a boil, turn off the heat, then soak the noodles until done. Cool the water down by adding cold water. Fry the tofu and prep the vegetables and herbs. Soak a rice wrapper under running water or in a large bowl filled with water for 5 seconds, shake off excess water, and place the wrapper on a suitably non-stick surface (like a laminate counter). Arrange the filling on the top half of the wrapper, then fold over the top part, then the sides, then roll everything up.
 +
 +Sauce: Combine all ingredients in a small pot, then heat and stir until well combined. Adjust consistency with water if needed. Avoid overheating the dip, otherwise the coconut fat will separate out.
 +
 +Notes: Dried coconut milk works well because it lets you easily thicken the sauce if needed. For rice paper, prefer ones from an asian grocery store - Bamboo Tree brand (Bánh Tráng Mỹ Tho) works well.