Asian food is one of my favorites. Exotic savory dishes rich in salty, sweet and sour flavors are just so finger-licking delicious! The combination of various sauces and spices with fresh vegetables, tofu and meat gives a real twist to a healthy, hearty meal.
Vietnamese Spring Rolls with chicken and tofu are incredibly easy to prepare and are a great idea for a light lunch on a hot summer day or a tasty cocktail party appetizer. My guests will confirm that this is my winning spring roll recipe! Rice paper wrapped around a bunch of crunchy veggies seals in the freshness and aroma so that once dipped in my piquant peanut sauce, every bite is absolutely mouth-watering.
Vietnamese Spring Rolls with Chicken
Vietnamese Spring Rolls
– 1.5 lb PARK EAST chicken cutlets, thinly sliced
– 1 tbsp. COLAVITA olive oil
– 2 cloves fresh garlic, crushed
– 1 pack rice paper
– 1 box extra firm tofu
– 2 avocados, cut into thin slices
– 2-3 Israeli cucumber, cut into sticks
– 1 bag julienned carrots
– 1 bunch scallions, chopped in thin rounds
– ¼ bunch cilantro, finely chopped
– ½ bunch mint, finely chopped
– Salt and pepper (to taste)
Peanut Dipping Sauce
– 1/3 cup smooth peanut butter
– 1 garlic clove
– 2 tbsp. fresh lime juice
– 2 tbsp. hoison or soy sauce
– 1/4 cup mirin
Marinate chicken with olive oil, fresh crushed garlic, salt and pepper. Heat large skillet over medium-high heat and coat pan with PAM. Once heated, place chicken cutlets in the pan and sauté 2-2.5 minutes per side, until slightly golden. Let cool, slice into 1/2” strips and set aside. In a small dish, combine all ingredients for peanut butter sauce. If sauce is thick, add a bit of water until desired consistency is achieved. Slice ½ pack of tofu into 1/3” thick sticks. Finely chop mint and cilantro separately and set aside. Slice scallions into thin rounds. Slice avocado into long slices.
Fill a medium sized, deep dish (larger than the rice paper) with warm water. Dampen a paper towel and wring out excess water. Lay out paper towel on counter. Spin rice paper in water 8-10 times and layer on wet paper towel.
Starting towards the bottom of the wrapper, arrange 1 slice chicken, 1 slice tofu, 1 slice avocado, 1-2 cucumber sticks, a bit of carrot sticks, and sprinkle equally with a pinch of cilantro, scallions, and mint. Fold bottom of paper upwards, fold left and right side of paper inwards, and then tightly roll the wrapper. Repeat until you have desired number of Vietnamese Spring Rolls.
Dip these tasty bites in the peanut butter sauce and enjoy an explosion of taste!
If you liked my Vietnamese Spring Rolls, be sure to check out my recipe for Asian Salad with Corn and Scallions, they make a great combo.
Did you enjoy this spring roll recipe? I have a few more I would love to share with you, so let me know in the comments bellow.