Fresh Spring Rolls Recipe - NYT Cooking

Fresh Spring Rolls Recipe - NYT Cooking

Vietnamese-style spring rolls (also known as gỏi cuốn, rice paper rolls, salad rolls and summer rolls) are refreshing, light and the ideal vehicle for crunchy vegetables, fragrant herbs and simple proteins Made by moistening, filling and rolling rice paper wrappers, they do take some time and finesse, but they’re also quite adaptable Switch out the shrimp for tofu, chicken, pork, fish or mushrooms, and use any soft, thin, bite-sized vegetables, such as bean sprouts, jicama and avocado, but keep the herbs for their freshness

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Fresh Spring Rolls Recipe - NYT Cooking

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Spring Rolls With Tofu, Vegetables, Rice Noodles and Herbs Recipe - NYT Cooking