Cook and Scale
Goi Cuon Chay (Vegan Fresh Spring Rolls)
4 servings · 30 min total
Translucent rice paper rolls filled with seared tofu, herbs, vermicelli, and crisp vegetables, served with a nutty vegan dipping sauce.
Ingredients
- 12 rice paper
- 250 g tofu, firm, cut into batons and pan-seared
- 150 g rice noodles, cooked
- 1 cucumber, cut into thin strips
- 1 carrot, cut into thin strips
- 60 g lettuce
- 4 tbsp fresh mint
- 4 tbsp thai basil
- 3 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 2 tbsp peanuts, crushed
Contains: Gluten, Peanut, Soy
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
- 3.
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.
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.
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.