Ingredients
Roll Filling:
1 lb shrimp (fresh or frozen)
1 package medium firm tofu
½ white turnip, julienned
1 cucumber, julienned
1 bundle scallions (green onions), sliced
1 package rice noodles
½ head of lettuce, torn into pieces
Rice paper wrappers
Dipping Sauces:
Peanut Sauce:
½ can coconut milk
1–2 tbsp red curry paste (to taste)
1 jar natural (no-stir) peanut butter
1 tsp soy sauce
¼ tbsp apple cider vinegar
2 tbsp brown sugar
Sweet Chili Sauce:
2 tbsp rice vinegar
2 tbsp sugar
1 clove garlic, minced
½ tbsp red pepper flakes
1 tsp cornstarch (mixed with a little water)
Preparation
Step 1: Prepare the Fillings
Shrimp: Boil until pink and cooked through. Slice into 1”–2” pieces.
Tofu: Boil or lightly pan-fry, then cut into 1”–2” pieces.
Vegetables: Julienne white turnip and cucumber. Slice scallions into thin strips.
Lettuce: Tear into small pieces.
Noodles: Cook according to package instructions. Drain and cool.
Step 2: Set Up for Rolling
Fill a large shallow dish or pan with warm water.
Dip each rice paper wrapper in the water for 10–20 seconds until soft and pliable.
Step 3: Assemble the Rolls
Lay the softened rice paper on a flat surface.
In the center, layer a bit of lettuce and rice noodles as a base.
Add shrimp, tofu, and any desired veggies.
Fold the sides inward, then roll tightly like a burrito.
Step 4: Make the Dipping Sauces
Peanut Sauce:
Combine all ingredients in a small mixing bowl
Sweet Chili Sauce:
In a saucepan, combine all ingredients except cornstarch.
Bring to a simmer, then add the cornstarch slurry and stir until thickened.
Step 5: Serve
Serve fresh spring rolls immediately with your choice of dipping sauces.