During my cooking class last weekend, I was introduced to these spring rolls by another instructor Ann who made them using pork and shrimps. When I asked her if I can make it vegetarian, I was met with a reply 'Yes but it won't be nice!' Well, obviously, she is quite ignorant of the culinary advances in vegetarian cuisine. But a participant in the audience quipped, 'But Ms Nilo, you are such an experienced cook. I am sure you can come up with a vegetarian version which would be equally or more delicious!'. What a wonderful accolade and appreciation of my cooking skills. Thank you Lucy, I really appreciate your compliment. It is a definite boost to my culinary confidence.
Grilled tofu strips will be good substitute for the meat. Remember, you hv to work quickly as the rice papers are very thin and will turn sticky quickly. It will be difficult to roll thereafter. These rice papers and hoisin sauce can be found in any Asian store.
Ingredients (for 6 spring rolls)
6 pieces of Vietnamese rice paper (see picture below)
6 pieces of lettuce leaves, medium sized
1/2 cucumber julienned
1/2 carrot julienned
50 gm rice vermicelli, boiled and strained
12 pieces of mint leaves
Ingredients for the Dipping sauce
1/2 cup lime juice
2 tsp sugar
2 tsp light soy sauce
1/2 red bird's eye chilli
Ingredients for the Hoisin sauce
2 tbsp hoisin sauce
1 tbsp crushed peanuts
1) Get all the ingredients ready. From top left in clockwise direction - julienned carrot, julienned cucumber, lettuce leaves, mint leaves and in the centre, boiled rice vermielli.