Found on: https://www.196flavors.com/vietnam-goi-cuon-chay-summer-rolls/
Inspired by one of our favorite local restaurants:
https://www.pholangthang.com
Gỏi Cuốn Chay (Summer Rolls)
Gỏi cuốn chay is the vegetarian version of Vietnamese spring roll or summer roll, which consists of herbs, vegetables and tofu wrapped in rice paper.
Servings: 4 rolls
Ingredients
- 4 rice paper wrappers (bánh tráng)
- 0.67 oz. lettuce (optional)
- 0.33 oz. dried shiitake (or wood ear mushrooms), rehydrated, and thinly cut in strips
- 0.17 bunch basil (leaves only)
- 0.17 bunch mint (leaves only)
- 0.17 bunch cilantro (leaves and stems)
- 0.33 carrot , julienned into thin matchsticks
- 0.33 cucumber , thinly julienned
- 2.67 oz. very thin rice vermicelli
- 4 oz. firm tofu , thinly sliced
Instructions
- Bring a pot of water to a boil and cook the rice vermicelli for 2 minutes until tender.
- Drain and rinse in cold water. Set aside.
- Fill a large bowl with hot water to moisten the rice paper wrapper.
- Submerge one dry rice wrapper in the water.
- Place the moistened wrapper flat on a plate, cutting board or dampened cloth.
- Place a small portion of each ingredient, including salad, herbs (basil, cilantro, mint), tofu and vegetables (carrot, cucumber, mushroom) on the bottom side of the wrapper closest to you.
- Add rice vermicelli.
- Wrap the roll up by taking the edge closest to you and flipping it up over the filling.
- Gently roll the filling up until reaching the halfway point, then pull the sides in and roll it the rest of the way.
- Serve with hoisin sauce, peanut sauce or nước chấm.
