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These Vietnamese-style fresh spring rolls are a smart way to spend less time at the stove. Roll up tofu ribbons with colorful veggies, before dunking in a sweet peanut sauce.
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What You Get
Rice paper wrappers
What You'll Need
Bring a pot of water to a boil. Add the rice noodles and cook until tender, 2 minutes or according to the package instructions. Drain the noodles and rinse in cold water to stop the cooking. Drizzle with 1 tablespoon vegetable oil and toss to separate the strands and prevent sticking.
Rinse the yuba sheets under warm water to separate, cut them into wide strips about ½ inch thick, then separate the strips. Pick the mint leaves and toss the stems. Fill a bowl with cold water to soften the rice paper wrappers. Line up the wrappers, noodles, yuba, carrots, pea shoots, and mint on the counter.
Once ready to roll, working with one wrapper at a time, dip it briefly in the water to soak. Place it on a board and let the wrapper continue to soften. Line up pinches of the noodles, yuba, carrots, pea shoots, and mint on the wrapper. Fold in the sides, then roll it up snugly, like a burrito. Continue wrapping and rolling to build the remaining spring rolls.
Transfer the spring rolls to plates and serve, with the peanut sauce for dipping.