Tonight’s dinner incorporated two ingredients I’ve never used before…and was quite nervous about using!

1. Rice Sticks:


Much thinner than rice NOODLES, they are similar to cellophane or glass noodles and take just 3 minutes to cook!


2. Rice Paper Wrappers: The egg roll wrapper’s chewier, rice cousin.


If you haven’t guessed – I made Fresh Spring Rolls for dinner!

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The good news is that fresh spring rolls are surprisingly fool-proof, thanks to a strong rice paper wrapper that seems rather impenetrable to anything besides a knife and my chompers, and that they are INSANELY, amazingly, delicious!

First we start with zee fillings:


  • Cucumber
  • Carrots
  • Green onion
  • Extra firm tofu (pressed, cut into strips and tossed with some dipping sauce)
  • Rice sticks
  • Avocado
  • Basil

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I laid them out next to a clean, dry plate and another plate which I flooded with warm water.


I was kind of freaking out because right out of the package the rice paper wrappers are pretty thick, sturdy and…textured? On the contrary – the fresh spring rolls you get at a restaurant are thin, delicate and chewy. At any rate, I pressed on.


After I dunked the wrapper in warm water for 10 seconds, I laid it out on my dry plate and added the toppings.


Magically, as the wrapper laid on the plate, it went from hard, to soft! Yes! I continued to wrap the roll similar to an eggroll – like this – except I rolled them as tight as I could. I thought the wrapper might rip, but it didn’t. Impenetrable, I’m telling you.


Just like that, I had a fresh spring roll! I was slightly shocked, as it was so much easier than I thought! It was loose, but TASTY!!!!


I put the petal to the metal on the next ones, wrapping them super snug.


And it was good!!


SO good! Seriously – I am in LOVE with these things!


Chewy wrapper, fun noodles, creamy avocado and hearty tofu.


Plus you’ve got a nice crunch from the cucumber, carrots & green onion. Amazing texture combos goin’ on!


I served my rolls (and tossed my tofu) with a quick & easy dipping sauce:

Peanut Dipping Sauce

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2 Tablespoons Rice Vinegar

2 teaspoons soy sauce

2 teaspoons sugar

2 teaspoons peanut butter

1 Tablespoon hot water

1 teaspoon chili garlic paste

2 Tablespoons chopped peanuts


It was, dare I say, perfect? This whole dish was! Who knew making fresh spring rolls at home was so easy. I can’t wait to make these again! :D


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Have a great night!


What are some foods you were scared to eat or cook with for the first time?

Do you usually order appetizers when you’re out at restaurants? How about dessert?

I was pretty petrified to cook tofu for the first time. Now I can’t live without it!!! And nah, I usually just go for the entree!