These are super easy, exotic looking, no hassles rolls that can be filled with just about anything. Raw/ Steamed veggies along with a protein like tofu/paneer or chicken/ shrimps make it a wholesome snack. Some amount of thin rice/glass noodles will add on to the oriental touch (and they are better than maida noodles anyways!). A great party snack too sure to be a hit among friends! So let your imagination flow.

Recipe & pic courtesy: A great friend & Nutritionist Ms Supriya Nair (B.Sc Nutrition, Certified Personal Trainer from California, USA, Reebok certified Step Aerobic & Floor Aerobic instructor, Certified Yoga Instructor).

Ingredients (Serves 2-3)

  • White or brown rice spring roll papers (easily available in supermarkets).
  • Extra firm tofu/paneer/ shredded chicken/ 2-3 cooked prawns per roll.
  • Brown or white rice/ glass noodles (optional).
  • Thinly sliced carrots.
  • Fresh mango slices or avocado ( use seasonal fruits and veggies).
  • Colored bell peppers thinly sliced.
  • Few coriander leaves.
  • Salt and freshly ground black pepper powder to taste.

PS: there is not right or wrong quantity, depends on amount you want to fill in each roll.

 Peanut dip:

  • 1tbsp peanut butter (I like the crunchy version use homemade/ low sodium)
  • Dilute it with some water
  • 1 tsp lemon juice
  • 1 tsp Sriracha/ any hot chilly  sauce


Method

Preparing the fillings

  • Preheat oven to 200 degrees C and line a baking sheet with butter / parchment paper.
  • Tofu (optional): Wrap tofu in a clean towel. Set something heavy on top – such as a cast iron pan – to press out liquid for 15 minutes. Then cut into 1/2-inch wide rectangular strips. Arrange tofu on the baking sheet, giving each piece some space so it can firm up. Bake for 28-30 minutes to dry and firm the tofu. For softer tofu, bake for 20 minutes. For firmer, bake for 30-35 minutes. Set aside.
  •  In the meantime, prep carrots, peppers, avocado, coriander  and cook rice noodles according to package instructions, then drain and set aside ( you can add seasoning to the noodles and toss as well).

Dip: To make the dip add all dip ingredients in a bowl and mix well.

 

Assembling :

  • Assemble a station for preparing the spring rolls with a shallow bowl or plate (for dunking the rice paper), and a clean work surface (such as a large cutting board).
  • Gather all ingredients and add warm water( follow pack instructions) to the shallow bowl or pan; add 1 rice paper at a time and cook/soften for 45 seconds to 1 minute. You’ll know it’s ready when you touch it and it swirls around in the water.
  •  Lift and let excess water drip off, then transfer to your clean work surface. Top with noodles, tofu, carrots, mango, peppers and cilantro, then roll over once, tuck in sides, and continue rolling all the way up. Place seam-side down on a serving plate or baking sheet and cover with a damp, room temperature towel to keep fresh.
  • Another great addition is peanut, almond, or cashew butter sauce

 

 Tips:

1. The more colourful stuffings you use, prettier will be they to look!

2. Shread , slice veggies thinly.

3. Prepare just before serving.

4. May moisten & place in a steamer for 10-15 seconds just before serving.

5. You can totally skip the tofu step if short on time ( but make sure to add a protein source). Vary the filling as per your liking & availability of foods.