Name: Vietnamese Spring Rolls recipe by Vanitha Bhat at BetterButter
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 3
Ingredients: 6 to 8 rice paper sheets; 1 small bunch coriander leaves/cilantro; 1 small bunch mint leaves; 1 cucumber; 1 to 2 carrots; ½ red bell pepper/capsicum; Salt and pepper powder (optional); For the tofu/paneer filling:; ½ cup tofu or paneer (Indian cottage cheese) cut into long thick strips; 1 teaspoon soy sauce; ½ teaspoon red chilli flakes; Salt to taste (optional as soy sauce has some salt); 1 to 2 teaspoons of oil; Red chilli sauce or ketchup for dipping; For peanut dipping sauce:; ¼ cup creamy peanut butter; 1 teaspoon soy sauce; 2 teaspoons chilli garlic sauce or Sriracha sauce; ½ teaspoon fresh lemon/lime juice; Crushed salted peanuts; Few chilli flakes (optional)

Ingredients Serving: 3

6 to 8 rice paper sheets
1 small bunch coriander leaves/cilantro
1 small bunch mint leaves
1 cucumber
1 to 2 carrots
½ red bell pepper/capsicum
Salt and pepper powder (optional)
For the tofu/paneer filling:
½ cup tofu or paneer (Indian cottage cheese) cut into long thick strips
1 teaspoon soy sauce
½ teaspoon red chilli flakes
Salt to taste (optional as soy sauce has some salt)
1 to 2 teaspoons of oil
Red chilli sauce or ketchup for dipping
For peanut dipping sauce:
¼ cup creamy peanut butter
1 teaspoon soy sauce
2 teaspoons chilli garlic sauce or Sriracha sauce
½ teaspoon fresh lemon/lime juice
Crushed salted peanuts
Few chilli flakes (optional)

Instructions

Prepare the vegetable filling: Wash and clean cilantro and mint leaves well. Pick the mint leaves off the stems; discard the stems. Roughly chop cilantro. Peel and cut carrots into fine juliennes or matchsticks.
Cut cucumbers into matchsticks (I did not peel them as the green color of the skin adds to the texture and color of the rolls). Cut red bell pepper into thin long strips.
If you like, you can sprinkle salt and pepper on the carrots, cucumbers and bell peppers and mix gently; I avoided them as I love the freshness and taste of these raw vegetables.
Now, to prepare the tofu/paneer stuffing: Mix tofu/paneer strips with soy sauce, chilli flakes and salt to taste(if adding). Marinate for about 10 to 15 minutes.
In a small nonstick saucepan, heat 1 to 2 teaspoons of oil. Add marinated tofu/paneer. Stir fry on high heat for 1 to 2 minutes. Take care not to break the tofu/paneer strips. Remove from heat and let cool.
To make the peanut dipping sauce: In a small bowl, mix peanut butter, soy sauce, chilli sauce/sriracha sauce along with the lemon/lime juice. Adjust the chilli sauce and lime juice to suit your taste.
Whisk in 2 to 3 tablespoons of warm water until you get the desired consistency of dipping. Garnish with crushed peanuts. Keep aside.
To assemble the rolls: Work with one rice paper at a time. Soften the rice paper sheet according to the instructions on the packet and then place on a towel; you want them soft but still firm and pliable.
Place the wet sheet on a flat plate or cutting board. Gently place few strips of carrots, bell pepper, cucumbers, a small tablespoon of cilantro and some mint leaves in the center of the wet rice paper sheet.
If you are adding tofu or paneer, you can place a few strips now. Do not over fill; it will be difficult to make rolls.
Now, the bring sides over to the center over the filling.
Next, starting from the bottom, bring up and start rolling.
Roll up the filled rice paper to form a cylindrical roll; like a burrito. Seal the edges; it will stick as it is moist. You want a fairly tight roll. Don’t worry if they do not look perfect; as you practice, it will be better.
Continue doing the same with rest of the rice paper sheets. (While you are working with each roll, cover the prepared rolls with a wet cloth or towel). Serve fresh Vietnamese summer rolls with spicy peanut dipping sauce/hot chilli sauce.

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