Garden Rolls

Garden Rolls Recipe: A Delicious Vegetarian Vietnamese Dish

Region / culture: Vietnam | Preparation time: 30 minutes | Cooking time: 0 minutes | Servings: 6 |

Vegetarian diet

Introduction

Garden rolls are a fresh and healthy Vietnamese dish that is perfect for a light and flavorful meal. These rolls are filled with a variety of vegetables, tofu, and noodles, wrapped in rice paper, and served with a delicious dipping sauce.

History

Garden rolls, also known as summer rolls or fresh spring rolls, originated in Vietnam. They are a popular dish in Vietnamese cuisine and are often served as an appetizer or light meal. The rolls are traditionally made with fresh, raw ingredients and are a great way to enjoy the flavors of the season.

Ingredients

Garden Rolls

1.5 to 2 oz (57 g) of dried cellophane or bean thread noodles
6 rice paper wrappers
6 pieces of red-leaf lettuce, rinsed, dried, and with stem end trimmed
1 cup of shredded carrots
1 bunch of fresh coriander, rinsed
4 oz (113 g) of Asian-seasoned baked tofu
6 thin scallions, with green ends slivered

Dipping Sauce

0.5 cup of hoisin sauce
1 tbsp of crunchy peanut butter
1 tbsp of Asian chili paste, or to taste

How to prepare

Soak the noodles in boiling water to cover for about 7 minutes, or until softened.
Drain the noodles, rinse them in cold water, and drain again.
When the noodles are cool, divide them into 6 equal-sized portions.

Garden Rolls

Assemble the ingredients in separate piles on a work surface, cutting the tofu into thin slices for a total of 12 pieces.
Starting with the first roll, quickly wet the rice paper wrapper in warm water and place it flat on the work surface.
Place 1 piece of leaf lettuce on the wrapper and layer on top shredded carrots, leafy sprigs of fresh coriander, 2 strips of tofu, and 1 portion of noodles.
Wrap up the roll tightly, starting at the nearest rounded edge, taking one turn.
Fold in the left edge over the filling, leaving the right edge open.
Continue rolling the wrapper tightly into a neat packet.
Insert a scallion into the unwrapped edge of the roll so that the green end protrudes like a plume.
Repeat the process with the remaining ingredients.
Set aside the rolls on a serving platter and cover them with damp paper towels until ready to serve.

Dipping Sauce

To mix the dipping sauce, stir all the ingredients until well mixed.
Place the sauce in a serving dish and pass it with the garden rolls.

Variations

Swap out the tofu for cooked shrimp, chicken, or beef for a different protein option.
Add sliced avocado or mango for a creamy and sweet twist.
Experiment with different herbs such as mint, basil, or Thai basil for added flavor.

Cooking Tips & Tricks

Make sure to soak the rice paper wrappers in warm water for just a few seconds until they are pliable, but not too soft.

- Be sure to assemble the rolls quickly after wetting the rice paper, as they can become sticky and difficult to work with if left out for too long.

- Customize the filling to your liking by adding your favorite vegetables, herbs, or protein options.

- Serve the rolls with a variety of dipping sauces for added flavor.

Serving Suggestions

Serve garden rolls as an appetizer, light lunch, or alongside a main dish for a complete meal. Pair with a side of steamed rice or a fresh salad for a balanced meal.

Cooking Techniques

The key to making perfect garden rolls is to assemble them quickly after wetting the rice paper wrappers. Be sure to roll them tightly to keep the filling secure and prevent them from falling apart.

Ingredient Substitutions

If you can't find Asian-seasoned baked tofu, you can use plain tofu and season it with soy sauce, garlic, and ginger before adding it to the rolls. You can also use grilled chicken or shrimp as a protein option.

Make Ahead Tips

You can prepare the filling ingredients ahead of time and assemble the rolls just before serving. Store the assembled rolls in the refrigerator covered with damp paper towels to prevent them from drying out.

Presentation Ideas

Arrange the garden rolls on a platter and garnish with fresh herbs, sliced vegetables, or a sprinkle of sesame seeds for a beautiful presentation. Serve with the dipping sauce on the side for dipping.

Pairing Recommendations

Pair garden rolls with a light and refreshing beverage such as iced green tea, a crisp white wine, or a fruity cocktail for a perfect summer meal.

Storage and Reheating Instructions

Garden rolls are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 1-2 days. To reheat, gently steam the rolls or microwave them for a few seconds until warm.

Nutrition Information

Calories per serving

Calories: 180 per serving

Carbohydrates

Carbohydrates: 24g per serving

Fats

Total Fat: 6g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

Garden rolls are a good source of vitamin A, vitamin C, and iron.

Alergens

Contains peanuts and soy.

Summary

Garden rolls are a nutritious and low-calorie dish that is packed with fresh vegetables, tofu, and noodles. They are a great option for a light and healthy meal.

Summary

Garden rolls are a delicious and healthy dish that is perfect for a light and refreshing meal. Packed with fresh vegetables, tofu, and noodles, these rolls are a great option for a nutritious and satisfying meal. Serve them with a flavorful dipping sauce for a complete and satisfying dining experience.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Garden Rolls. It was a warm summer day, and I was visiting my friend Margaret’s house for our weekly cooking exchange. Margaret was known for her delicious and inventive recipes, and she always had something new and exciting to share with me.

As I walked into her kitchen, I could smell the fragrant herbs and spices that filled the room. Margaret greeted me with a warm smile and handed me a piece of paper with the recipe written in her elegant handwriting. She explained that she had learned this recipe from a French chef during her travels in Europe, and she was excited to pass it on to me.

The recipe for Garden Rolls was unlike anything I had ever seen before. It called for fresh vegetables, herbs, and a delicate rice paper wrapper that would be filled with a savory tofu mixture. The combination of flavors and textures was a symphony for the taste buds, and I knew I had to learn how to make it myself.

Margaret guided me through the steps of preparing the ingredients, showing me how to julienne the vegetables and chop the herbs with precision. She explained the importance of balancing the flavors and textures in each roll, ensuring that every bite would be a delight for the senses.

As we worked together in the kitchen, I listened intently to Margaret’s stories of her travels and culinary adventures. She spoke of the French chef who had taught her this recipe, a wise and talented man who had a deep respect for the ingredients he used and the traditions of his craft.

I was captivated by Margaret’s tales, and I realized that cooking was not just about following a recipe – it was about connecting with the people and cultures that had inspired those recipes. Each dish was a story waiting to be told, a journey to be shared with others.

After hours of preparation and cooking, we finally sat down to enjoy our Garden Rolls. The first bite was a revelation – the crisp vegetables, the fragrant herbs, the savory tofu, all wrapped in a delicate rice paper wrapper. It was a taste of pure bliss, a moment of culinary perfection.

As I savored each bite, I knew that this recipe would become a staple in my own kitchen. It was a reminder of the power of food to bring people together, to create memories and traditions that would be passed down through generations.

Since that day, I have made Garden Rolls countless times, sharing them with friends and family, and each time I do, I think of Margaret and the French chef who inspired this recipe. Cooking is not just a skill – it is a way of connecting with the world around us, of honoring the traditions and stories that have shaped us.

And as I continue to learn new recipes and techniques, I am grateful for the lessons I have learned from my friend Margaret and the countless others who have shared their knowledge and passion for cooking with me. For in the kitchen, as in life, we are all connected by the simple act of sharing a meal.