Quan Âm Spring Rolls
Prep Time
Difficulty
Cuisine
Quan Âm Spring Rolls are a delightful embodiment of Vietnamese cuisine, inspired by the Buddhist principles of compassion and respect for life. These vegan spring rolls are named after Quan Âm, the goddess of mercy, who symbolizes kindness and peace. Made with fresh and colorful ingredients, these rolls are both nutritious and delicious, perfect for a healthy and balanced diet.
These vegan spring rolls highlight the richness of raw vegetables and tofu, wrapped in translucent rice paper. Each roll is a burst of colors and textures, offering a light yet satisfying culinary experience. The combination of creamy avocado, crunchy beetroot, protein-rich tofu, and fresh herbs creates a perfect harmony that will delight your taste buds.
Preparing these spring rolls is simple and fun. Just soak the rice paper in warm water, add the prepared vegetables and tofu, then roll everything carefully. This recipe is ideal for a convivial meal where everyone can create their own rolls according to their tastes and preferences. Additionally, it is easily adaptable to seasonal vegetables and local ingredients.
Quan Âm Spring Rolls are not only delicious, but they are also extremely beneficial for health. Rich in vitamins, minerals, and fiber, they make a nutritious dish that nourishes both body and mind. Serve them with a peanut or soy-based sauce to add an extra touch of flavor. These spring rolls are perfect for a light lunch, dinner, or even as appetizers for your social gatherings.
Quan Âm Spring Rolls
Ingredients
- Rice paper sheets
- 200 g Rice noodles (cooked according to package instructions)
- Fresh cilantro (a handful, coarsely chopped)
- 100 g Tofu (cut into sticks)
- 1 Carrot (large, cut into sticks)
- Fresh mint (a handful, coarsely chopped)
- 1 Red beet (medium, cooked and cut into sticks)
- 2 avocados (sliced)
- Fresh parsley (a handful, coarsely chopped)
Instructions
Prepare the ingredients:
- Cook the rice noodles according to the package instructions. Drain and let them cool.
- Prepare all the vegetables: chop the cilantro, parsley, and mint, cut the tofu, carrot, and beet into sticks, and slice the avocado.
Prepare the rice paper sheets:
- Fill a large skillet or a deep plate with warm water.
- Dip a rice paper sheet in the water for about 10-15 seconds, until it becomes pliable but not too soft.
- Lightly moisten a cutting board so the rice paper doesn't stick. Place the rice paper gently on the board.
Assemble the spring rolls:
- Place a small amount of each ingredient (rice noodles, tofu, carrot, beet, avocado, cilantro, mint, parsley) in the center of the rice paper sheet.
- Fold the sides of the rice paper sheet towards the center, then roll firmly from the bottom to the top, keeping the ingredients tightly packed inside.
- Repeat with the remaining rice paper sheets and ingredients.
Serve:
- Arrange the spring rolls on a serving platter.
- Serve immediately with your choice of dipping sauce (hoisin sauce, peanut sauce, soy sauce, etc.).
Tips:
- If the rice paper sheets become too sticky, lightly moisten your hands to handle them more easily.
- Spring rolls can be made in advance and stored in the refrigerator, covered with a damp cloth to prevent them from drying out.
A recipe proposed by Maison Marmite
