Spring Rolls

Spring Roll Wrappers (Vietnamese)
Glass noodles (thin clear or white vermicelli), soaked in hot water to cook

Tofu or Tempeh, fried

Fresh herbs (basil, mint, and/or cilantro)

Raw Vegetables: Shredded carrots, bean sprouts, cabbage, celery strips, just whatever you've got...

Prepare all ingredients in separate piles so they're ready to be added into the rolls. Setting up a station where everything is ready and within reach is key to being able to get in a good rhythm making the rolls.

Lay out a clean, non-terrycloth dish towel on a half of a cutting board. This will be used to dry out the spring roll wrappers.

Heat up a skillet or pan of water. It can be boiling (then turned off) or just below a boil. You want it pretty hot but it's easier if the water is cool enough to touch. Place the stack of wrappers in an accessible place near the pan.

To make a roll, submerge a wrapper in the water for a minute or so, and remove carefully with a spatula. Place on a plate to transport it from the stove to the work area with minimal dripping. Place the next wrapper in right away so it can soften while you assemble the roll.

Spread the wrapper out on the towel and flip over to remove excess water.
Move the wrapper off of the towel and fill with ingredients. Keeping the noodles on the top will improve the look of the finished spring roll (this way, carrots or herbs will appear on the outside).

Fold in the sides and roll the wrapper as you'd roll a burrito. Roll it as tightly as possible and seal the last flap with a little water if it doesn't stick tight.

Serve with lots of peanut sauce (see recipe on this site).

Eat within a day or two.