Fresh Vietnamese Spring Rolls with Peanut Dipping sauce
Fresh Vietnamese Spring rolls
With a peanut, lime, and sesame dipping sauce
You can’t beat fresh spring rolls when you feel like a light, tasty and healthy dinner. The peanut, lime and sesame dipping sauce is from Nadia Lim’s Vegful book (which I love!) and it’s a go to staple in my household!
Ingredients
1 block of tofu or 2 chicken breast
2cm ginger chopped fine
1 garlic clove chopped fine
1/4 cup soy sauce
1 carrot cut into long, thin slices
1/2 cucumber cut into long, thin slices
2 spring onions cut small
Handful of thinly sliced purple cabbage
Handful of coriander
Rice paper rolls
Small packet of vermicelli noodles
Dipping sauce
2Tbsp peanut butter
2Tbsp lime juice
1tsp freshly grated ginger
1tsp soy sauce
1Tbsp sweet chilli sauce
2tsp rice vinegar (or white vinegar)
Method
Cut tofu* or chicken breast into long slices
To make the marinade, add ginger, garlic, and soy sauce to a bowl.
Add the tofu or chicken to the marinade and stir well to cover the protein with marinade. Leave in the fridge for at least 15min.
Boil the jug and add the vermicelli noodles to a bowl to cook
Lay all the salad ingredients on a chopping board
Mix the dipping ingredients
Heat a hot fry pan and fry the tofu or chicken until cooked
To serve: add salad ingredients, chicken/tofu, noodles, rice paper rolls and dressing on the table. Also put some hot water into a clean shallow fry pan to cook the rice paper rolls.
We like to get everyone to sit and make their own, dipping the rice paper roll into the hot water until they’re soft, and then transferring to your plate. Fill with all the yummy ingredients, roll, and enjoy!
Unsure how to prepare and cook tofu? Check out our previous blog post here.