Longer ago than I care to admit, I picked up the dry goods ingredients for making fresh spring rolls at home. After several near-misses of having most of the ingredients at any given time, I finally buckled down and made them tonight! They were a relatively simple appetizer to tide me over after a long rehearsal, because after that, I made my own dumplings (after being forced into a sweatshop the first time).
The spring rolls took lots of prep, a little assembly, and were devoured.
Soak spring roll wrapper in warm water, rescue before it becomes too soggy to pick up. Layer sliced tofu, cooked cellophane noodles, matchstick carrots, scallions, shredded Napa cabbage, and a few sprigs of cilantro on top. Do your best Chipotle burrito-wrapper impression and roll that up!
We did not have peanuts for the dipping sauce, which would have been better. They were still good! In fact, I have enough leftover makings to have one as a snack tomorrow.
