Spring Jade Rolls

A Refreshing Taste of Spring

Spring Jade Rolls are a delightful culinary masterpiece that combines the freshness of spring vegetables with the exquisite texture of rice paper wraps. This dish is often associated with Vietnamese cuisine but has variations across Southeast Asia. Known for their vibrant colors and crispiness, Spring Jade Rolls are a favorite among those who appreciate healthy and refreshing dishes.

History of Spring Jade Rolls

The origin of Spring Jade Rolls can be traced back to Vietnam, where they are known as 'gỏi cuốn'. Traditionally, these rolls were made with shrimp or pork, but over time, different versions have emerged. The inspiration for Spring Jade Rolls in particular leverages a variety of fresh greens and herbs, capturing the essence of spring. The word 'jade' suggests the lush green appearance provided by ingredients like mint and lettuce. This recipe brings a modern twist to the classic gỏi cuốn by focusing on plant-based ingredients, making it accessible to vegetarians and vegans.

Ingredients

• Rice paper - 12 sheets
• Rice vermicelli - 100 grams
• Carrot - 1 medium, julienned
• Cucumber - 1 medium, julienned
• Fresh mint leaves - a handful
• Lettuce - 5-6 large leaves
• Fresh cilantro - a handful
• Firm tofu - 200 grams, sliced into strips
• Soy sauce - 2 tablespoons
• Vegetable oil - 1 tablespoon
• Peanut butter - 3 tablespoons
• Hoisin sauce - 2 tablespoons
• Lime - 1, juiced
• Garlic - 2 cloves, minced
• Chili sauce - optional
• Water - as needed

Preparation

1. Prepare the Rice Vermicelli

   Bring a pot of water to boil. Once boiling, remove from heat, add the rice vermicelli, and let it soak for about 5-7 minutes or until soft. Drain well and set aside.

2. Sauté the Tofu

   Heat vegetable oil in a pan over medium heat. Add garlic and sauté until fragrant. Add the tofu strips and soy sauce, then cook until the tofu is golden brown on all sides. Set aside to cool.

3. Prepare the Herbs and Vegetables

   While the tofu cools down, wash and dry the mint leaves, lettuce, and cilantro. Julienne the carrot and cucumber.

4. Make the Dipping Sauce

   In a small bowl, mix peanut butter, hoisin sauce, lime juice, and a little water to reach your desired consistency. Add chili sauce to taste for a spicy kick.

Assembly and Rolling

1. Soften the Rice Paper

   Fill a shallow dish with warm water. Dip a sheet of rice paper into the water briefly to soften (about 5 seconds) and then place it on a clean, flat surface.

2. Layer the Ingredients

   Starting in the middle of the soaked rice paper, create a small bed of lettuce and layer on julienned carrot, cucumber, cooled tofu, mint leaves, and cilantro. Add a small bundle of rice vermicelli on top.

3. Roll the Spring Jade Rolls

   Fold the sides on the rice paper over the filling, then roll the paper tightly from bottom to top, like wrapping a burrito. Make sure to keep the roll tight to encase all the ingredients snugly.

4. Repeat

   Continue with the rest of the rice paper sheets and fillings to make 12 Spring Jade Rolls.

Enjoying Spring Jade Rolls

Spring Jade Rolls are best enjoyed fresh, with each roll dipped into the savory peanut hoisin sauce. The rolls can be served as an appetizer, snack, or main course depending on your preference. Their refreshing taste makes them perfect for warm weather, picnics, or a light lunch. Serve alongside other Vietnamese dishes for a culinary journey!

Pro Tip: Timing is Key!

If serving Spring Jade Rolls at a gathering, try not to make them too far in advance as they can dry out. Consider pairing them with a bowl of Vietnamese-Style Pho or a side of fresh, tangy pickled vegetables for added flavor.

Use our handy cooking timer to plan your preparation and ensure every component of your meal is perfectly timed and fresh!