Just like sushi, spring rolls are easy to make and work with a variety of fillings. They can be quite healthy too. Please note the keywords “can be.” Deep-frying the delicious rice-paper-wrapped treats will most likely cancel out any health benefits of a vegetable-based filling. That’s why I like to eat my rolls uncooked.
Opting for a healthier uncooked, or steamed, spring roll is not only better for you, I think it also focuses more attention on the tasty filling you choose instead of a heavy wrapper. I like to steam a few vegetables, slice up some tofu, and then toss it all in a dash of rice wine vinegar and seasonings before adding to the roll.
Bok Choy-Tofu Spring Rolls
12 6-inch round rice wrappers
1 cup shredded baby bok choy
1 cup shiitake mushrooms, sliced
1 cup baked tofu, slivered
2 scallions, chopped
1 garlic clove, minced
1 tsp. rice wine vinegar
Salt and pepper, to taste
•Immerse the rice wrappers, one at a time, in a bowl filled with cold water and let stand until the wrappers soften. Spread a towel on a work surface and place each wrapper on the towel.
•In a medium pot or steamer, bring water to a boil, then place a steaming basket over the water. Add the bok choy and mushrooms and steam for about 3 minutes. Remove from the heat.
•In a medium bowl, add the bok choy, mushrooms, tofu, scallions, garlic, and vinegar and toss until coated. Season with salt and pepper.
•To assemble the rolls, arrange a small amount of the filling on each wrapper, about halfway between the edge nearest you and the center of the wrapper. Fold the edge nearest you over the vegetables, then fold in one side and roll up lengthwise into a tight roll. Repeat with the remaining wrappers.
Makes 6 servings