Goi Cuon Chay (Vegan Fresh Spring Rolls)

Method

1. 1
   • tofu 250 g
   • fresh rice noodles 150 g

   Cook noodles and sear tofu — Cook the rice vermicelli according to package instructions, drain, and let cool. Pan-sear the tofu batons until golden on all sides, then set aside.

2. 2
   • rice paper 12

   Soften the rice paper — Dip one rice paper sheet in warm water for about 15 seconds until just pliable, then lay it flat on a damp work surface.

   ⏱15 sec
3. 3
   • tofu 250 g
   • cucumber 1
   • carrot 1
   • lettuce 60 g
   • fresh mint 4 tbsp
   • thai basil 4 tbsp

   Layer the fillings — Layer a lettuce leaf, a little vermicelli, cucumber, carrot, mint, thai basil, and two tofu batons in the lower third of the wrapper.

4. 4

   Roll and seal the wrapper — Fold the sides in, then roll tightly from the bottom up, pressing gently to seal. Repeat with the remaining sheets and fillings.

5. 5
   • peanut butter 3 tbsp
   • soy sauce 1 tbsp
   • lime juice 1 tbsp
   • brown sugar 1 tsp
   • peanuts 2 tbsp

   Make the peanut sauce — Whisk the peanut butter, soy sauce, lime juice, brown sugar, and a splash of water into a smooth dipping sauce, then top with crushed peanuts. Serve alongside the fresh rolls.