Spring Rolls with Pesto Rosso by Ricky Mandle

by Ricky Mandle
Spring Rolls with Pesto Rosso by Ricky Mandle




  1. Boil water in a saucepan, when it starts to boil, add the soy noodles and turn off the stove. Let sit for 3 minutes, drain the noodles and let cool in a bowl.
  2. Cut the tofu into long, thin and wide strips. Optionally sauté the tofu strips in a pan with a little oil.
  3. When you have all the ingredients ready, take a bowl whose diameter is larger than the sheets of rice paper and fill halfway with hot water.
  4. Working with a single sheet of paper at a time, soak the paper for10 seconds in the bowl with water, remove, remove excess water, and place it stretched out on a board.
  5. In the center of the rice paper and just below half, place a couple of strips of tofu, top with the grated carrot, then cucumber strips, followed by cooked soy noodles, and on top the radish slices and fresh cilantro leaves.
  6. To fold the roll, from the bottom closest to you, fold the paper over all the ingredients, using your fingers so that everything is inside and very compact.
  7. Next, fold both sides towards the center of the roll.
  8. Finally, continue rolling from below up to the top of the rice paper.
  9. Use your fingers to help the roll take shape and more compact.
  10. Repeat with the rest of the filling.
  11. Serve cold or room temperature and dip in the Sun-Dried Tomato Pesto Rosso.


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