How to make it

  • In a pan heat oil of choice ( canola, peanut oil etc ) and add the onions. mushrooms, ginger, cabbage and cook and stir over med high heat to wilt veges. Add the garlic and tofu and add splashes of soy sauce, sesame seed oil, honey and cook and stir to coat tofu well. Remove pan off heat and adjust seasonings to taste and let cool.
  • For filling number 2, cook rice noodles per package directions and cut veges and fruit and set aside.
  • Chop mint and cilantro
  • Now one can use fresh lettuce leaves to wrap but the fresh spring rolls are my favorite.
  • Now it may be a little tricky at first but simply have a bowl of warm water and place the rice wrapper in the water so it gets soft. This happens fairly soon and if left too long may fall apart.
  • Carefully remove the softened wrapper to the counter top.
  • Place a little of each cooled filling ( perhaps a Tbs ) in the center and roll up and place seam side down on a plate.
  • With the cooked vermicelli noodles place a tbs of them in the center with a wedge of fruit and a wedge of vege and roll up and place seam side down on platter. These may be covered and chilled till serving time
  • To serve, garnish with roasted peanuts and cilantro and have several dipping sauce present
  • Note: one may have left overs of the fillings
  • The recipes makes quite a few, figure 2 of each as appetizer and perhaps more as the main entre

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes