There was a point in my life where I was seriously making spring rolls every other day. Spring Rolls is a Vietnamese appetizer that became an instant hit for the Hmong American community. It’s fairly healthy because in each roll it’s packed with fresh vegetables and lettuce! However It all depends on the individual on what they like to put into the spring roll. In my family we like a lot less noodles, a lot more Hmong cucumbers, lettuce and fresh mint. It’s so simple yet so tasty. Fried Tofu brings a great crunch into each springroll so definitely give it a try. And it only gets better when you make the dipping sauce for it!
Ingredients for 25~30 springrolls
- Springroll wrappers (preferably the thai one with an elephant)
- a batch of rinsed mint
- a pack of already fried tofu (preserved)
- a handful of minced pork with fatty skin or shredded chicken
- green onions (sliced in long diagonals)
- thin vermicelli noodle (or Bun noodle)
- salt and black pepper for pork or chicken
1. boil water. when water boils, add the vermicelli noodle for 6-8 minutes then rinse with cold water and drain it.
If with chicken:
2. broil chicken, then take it out and SHRED IT with a knife or a fork. add a pinch of salt and black pepper for taste.
If with pork:
2. Oven pork with fattyskin and then mince. or- with a skillet fry a handful of ground pork. Add salt and pepper.
3. slice tofu into thin slices. then fry the tofu on each side until crispy and golden.
4. get your veggies ready. use 1 full romanian lettuce leaf without stem. grab a small handful of noodle, use 1-2 strands of cilantro, 1 sliced green onion piece, 1-2 mint leaves,2 sliced tofu pieces, 1-2 TB of ground pork or chicken.
Dip wrapper in hot water for a minute and until semi-soft take it out and wrap all in
DIPPING SAUCE for springrolls
* 1/2 cup of Hoisin sauce
* 1 TB of Asian red hot sauce (Rooster brand: Sriracha sauce)
* 2 TB of peanut butter
* 1/4 cup of water
MIX the ingredients, microwave for 1-3 minutes stir again and you’ll get the dipping sauce.