Begin by prepping and dicing your veggies. You’ll need about 1/2 cup julienned carrots, 5 green onions chopped, 1/3 head of cabbage chopped, 1/2 cup of bean sprouts, 1 tbsp of soy sauce, 1/2 inch piece of minced or grated ginger, 1/4 cup chopped basil and 1 Tbsp of fresh squeezed lime juice. Find the original recipe under Thai Style Spring Rolls on about.com
Heat 1 tbsp of oil over medium heat and cook thin strips of extra firm (already pressed) tofu until it reaches a light golden color on all sides. You can omit tofu completely and the recipe is still delicious.
Add cooked tofu to veggie mix and toss together. Place rice paper shells (one at a time) in warm water until shells are loose and flexible.
Remove rice paper from warm water. Begin to assemble rolls by placing extra basil leaves, rice noodles (pre cook 1 cup), and veggie mixture in the middle of the rice shell. Fold ends of shell towards the middle and roll into a long cylindrical shape.
Serve with your own homemade dipping sauce or Trader Joe’s amazing sweet chili sauce.
Basil spring rolls are a great appetizer for your favorite Thai curry with jasmine rice. I hope you also enjoy the hands-on fun and messiness these rolls can provide. Enjoy!