Vietnamese Spring Rolls: Better than Takeout and Cheaper!

Vietnamese spring rolls filled with tofu, vermicelli rice noodles, and fresh vegetables wrapped in rice paper.

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These are restaurant-quality yet budget-friendly and easy to make at home.

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Ingredients

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Instructions

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Add in the noodles, cover, and turn off heat, allowing the noodles to soak and cook for 7-8 minutes. Drain and reserve.

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PAN-FRY THE TOFU: In a large pan or a Dutch oven, heat at least a ½ inch of vegetable oil over medium-high heat for 5 minutes.

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Once the oil is hot, add the tofu and fry until golden, tossing now and then to fry all sides (about 5-8 minutes).

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SWIPE UP

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RECIPES

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