You may already be a fan of summer rolls (sometimes called salad rolls, or Vietnamese Spring Rolls), in which case you’ll understand my great enthusiasm for these. But if you aren’t familiar, you’re going to thank me once you try them.
Unlike fried spring rolls or egg rolls, summer rolls are generally made with fresh ingredients, and served at room temperature.
The easy assembly starts with rice spring roll wrappers, dipped briefly in water, then laid flat on a plate. The wrappers are covered with all of your wonderful fresh ingredients, neatly rolled, and served immediately.
You’ll notice that in this recipe I’m adding a very flavorful sautéed tofu. It’s fantastic this way, because the tofu really becomes a fabulous condiment. You can use more or less, to taste, or you might make a point of using only uncooked ingredients, if you prefer. Just let your imagination be your guide, but be forewarned that these are practically addictive.
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