If you’ve only ever ordered fresh spring rolls from a restaurant, there has never been a better time to try making these for yourself. Adding fruits from Chile brings a bright freshness too.
Makes 12 rolls
- 125 g (4.4 oz) dried rice vermicelli noodles
- 12 rice papers (round)
- ½ cup (125 mL) English cucumbers, julienned
- 2 green onions, julienned
- 3 radishes, sliced paper thin
- 9 Grapes from Chile, sliced paper thin
- 1 Nectarine from Chile, cut into thin slices or lengths
- 1 Plum from Chile, cut into thin slices
- 12 thin slices of smoked tofu, pressed to remove excess liquid
- Selection of fresh mint, basil, cilantro
- 3 leaves lettuce, Boston or green leaf is ideal
- In a large pan, cook noodles in boiling water until just tender, about 2 minutes. Drain hot water, rinse under cold water, and drain well. Cut cooked noodles into short lengths, about 8 cm. Set aside.
- Add warm water to a pie plate or wide bowl. Working with one sheet of rice paper at a time, dip into the water until it becomes soft and pliable. Remove from water and place flat on clean working surface.
- To assemble, layer thin strips of the ingredients you have prepared. To allow the beautiful fruits to peek through the finished roll, arrange the sliced fruit down as a row in the centre. This allows their colours to show through. We recommend that you add the noodles on top of your fruit, vegetables, tofu and herbs, and finish with a piece of lettuce. As with a taco or burrito, do not add too many fillings or the wrapper will tear.
- To secure, fold the left edge toward the centre, just covering the filling. You can do the same with the right edge. Then carefully lift the bottom side over the centre and continue rolling up to seal the rice paper to itself. Repeat with remaining rice papers.
Serve with Peachy Sweet & Sour dipping sauce.
You may wish to trim one end or cut in half to clearly see what is featured inside when serving.