Fresh, crunchy spring rolls are easier to master than you think. This vegetarian take, inspired by Vietnamese home cooks, pairs tofu, vermicelli and crisp vegetables. Follow these clear steps to roll restaurant-quality spring rolls in your kitchen.
What to buy: ingredients for 8 vegetarian spring rolls
- 8 rice paper wrappers (galettes de riz)
- 70–80 g dry rice vermicelli (about 200 g cooked)
- 100 g firm tofu (brown or regular)
- 2 medium carrots, peeled
- 1/3 cucumber
- 100 g red cabbage
- 1 egg
- Fresh herbs: mint, coriander, shiso (2 sprigs each)
- 4 lettuce leaves
- 4 chives or long garlic chives
- ½ tablespoon nuoc-mam or fish sauce
- Fine salt, to taste
Step-by-step: prepare each element
- Bring a pot of water to a gentle boil. Add vermicelli and cook for about 8 minutes until tender.
- Drain and rinse under cold water to stop cooking and separate the strands.
- Beat the egg with the nuoc-mam. Cook a thin omelette in a nonstick pan. Roll and slice into thin ribbons.
- Grate the carrots, then cut into fine julienne strips for texture and color.
- Shred the red cabbage into thin slices. Rinse and drain well.
- Halve the cucumber lengthwise. Remove the seedy core and slice into long, thin strips with the skin on.
- Cut the chives into 10 cm lengths. Keep them whole to add a crunchy strand inside each roll.
- Wash herbs and pluck the leaves. Keep them whole or roughly chop for easier packing.
- If you have brown tofu, slice it thinly. If the tofu is pale, pan-fry briefly for color and firmness, then slice.
- Remove the central rib from lettuce leaves and halve them for easier rolling.
How to assemble the rolls like a pro
- Fill a shallow bowl with warm water. Dip a rice wrapper briefly, one fast pass only.
- Lay the softened wrapper on a clean plate or board. Position half a lettuce leaf across the lower third.
- Add a few tofu slices on the lettuce. Layer cucumber, carrot, cabbage and strips of omelette.
- Place a small bundle of vermicelli on top and a few herb leaves for aroma.
- Bring the bottom edge up and fold once over the filling. Fold the sides inward to seal the filling.
- Lay two chive stalks along the length of the roll so they protrude slightly. Finish rolling to close.
- Repeat until you have eight neat rolls. Keep them covered with a damp cloth to stay fresh.
Key tips for perfect texture
- Do not soak rice paper too long. One quick dip keeps it pliable without getting gummy.
- Tie chives along the roll. They add a subtle garlic note and a neat visual accent.
- Rinse vermicelli in cold water. This prevents clumping and keeps strands light.
Two simple Vietnamese dipping sauces to try
The rolls sing with the right dip. Try a southern-style sauce with caramelized sugar and fish sauce for sweetness. Or choose a northern, lighter sauce based on lemon, fish sauce and chili for brightness.
- Southern-style: mix fish sauce, palm sugar, water and a touch of lime. Add crushed peanut if desired.
- Northern-style: combine fish sauce, fresh lime juice, thinly sliced chili and a little water.
Storage, make-ahead and serving ideas
- Assemble up to 2 hours ahead and cover with a damp towel to prevent drying.
- Keep sauces separate until serving to preserve wrapper texture.
- Serve with extra herbs and lime wedges. The bright herbs make each bite lively.
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