I used to go this tiny Vietnamese place that had the most delicious spring rolls. They used fresh basil, shrimp, I think pork, bean sprouts, and noodles. The flavors were so fresh and crisp, the stuff dreams are made of. Ever since, I’ve been trying to replicate this goodness at home.

This whole process looks complex, but don’t run away, it’s not at all. The hardest part is mastering the heating of rice paper without tearing it. This is more a method than a recipe, because once you have the rice paper, noodles, and basil – you can add anything you like inside. My favorite way to make these are with crabstick, avocado, bean sprouts, cream cheese, noodles, and basil. Yum! I wanted to try tofu and wasabe mayo this time, and yes, it’s still seriously delicious. As a side note – you can put a piece of green leaf lettuce inside for an extra fresh crunch.

In a medium bowl, mix together, then into the fridge it goes:

Get your ingredients ready:

Boil about 3″ water in a large shallow pan then reduce to a simmer. Take a clean cloth napkin, run it under hot water, wring it out. Lay the damp cloth down onto your workspace. Submerge one rice paper at a time, resisting the urge to do multiple, in the simmering water for 15-30 seconds. I use a large chopstick to lift the softenned rice paper out of the water and then spread it out onto the damp cloth.

Towards the bottom center of the wrapping, add a handfull of noodles, carrots, tofu, avocado, drizzle with wasabe mayo, and a basil leaf. Fold the bottom up over the filling, fold the sides in over that, and roll it up the rest of the way. And not only are you done but you’ll be a rockstar! They don’t stand a chance in a crowd. One last note, while your making them and after, keep them cold, covered airtight in plastic wrap so they don’t dry out. Cold and damp. okay?

{tags tofu cellophane noodles spring roll recipe rice paper}