Nothing beats a spring roll in the clean and bright flavor department. We've made these twice recently for two different celebrations and they got gobbled up quickly both times. Filled with raw vegetables, fragrant basil, and marinated tofu and they are delicious vegetarian-style, or throw in a bit of rotisserie chicken or shrimp for a meat version.
The most difficult part of the recipe is the prep time. Once you have all of your ingredients lined up, these little rolls come together in a snap. And, of course, the last roll you do will probably be your prettiest. Like me, you can eat the few mistakes you make along the way!
Basil Spring Rolls with Peanut Yuzu Dipping Sauce
Basil Spring Rolls
- 1 package, Rice Paper Wrappers
- 1 medium sized daikon radish, finely shredded
- 6 cups baby romaine lettuce leaves
- 3 large carrots, finely shredded
- 2 green onions, finely shredded
- 2 large bundles, Genovese Basil or Thai Basil, stemmed
- marinated tofu, recipe follows
- dipping sauce, recipe follows
Rehydrate the rice papers following package instructions. Add lettuce, basil, carrots, daikon, green onions, and tofu as pictured below. Wrap spring roll by folding in the right and left side, then roll from the bottom to the top, keep the package as tight as possible, without tearing the wrapper. My rice papers, came with helpful folding instructions, too. Continue to assemble until you have the desired quantity. Serve within the hour. Do not refrigerate! I found refrigerating dried them out and dulled their fresh flavors.
Spring roll ingredients, prior to "rolling"
- 1 package, extra firm tofu
- 1/4 cup soy sauce
- 4 Tablespoons sweet chili sauce
- 2 Tablespoons sesame oil
- 1 teaspoon sriracha
Preheat oven to 350 F. Mix soy sauce, chili sauce, sesame oil and sriracha in baking dish that will accommodate the marinade and tofu. Remove tofu from the package and blot the excess moisture. Cut tofu lengthwise into 1/2 inch slices. Coat thoroughly with marinade and bake for 25 minutes. Enjoy the tofu hot, warm or cold. I love it cold on salads! It's great served on rice or with noodles, too.
Yuzu-Peanut Dipping Sauce
- 1/4 cup creamy peanut butter
- 1/4 cup yuzu soy sauce
- 1 tablespoon sweet chili sauce
- toasted sesame seeds
In a small bowl add the peanut butter. Whisk in the yuzu soy sauce and sweet chili sauce until combined. If overly thick, add a touch of water to thin. Pour into serving bowl and garnish with toasted sesame seeds.