Quan Âm Spring Rolls
These vegan spring rolls are named after Quan Âm, the goddess of mercy, who symbolizes kindness and peace.
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)
Prevent your screen from going dark
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.
Tried this recipe? Mention @MaisonMarmite or tag #MaisonMarmite
A recipe proposed by Maison Marmite