Banh Trang Cuon (Vegan Vietnamese Goi Cuon Spring Rolls)
User Reviews
5
6 reviews
Excellent
-
Prep Time
5 mins
-
Marinade Time
5 mins
-
Total Time
10 mins
-
Servings
12
-
Calories
124 kcal
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Course
Appetizer
-
Cuisine
Vietnamese
Banh Trang Cuon (Vegan Vietnamese Goi Cuon Spring Rolls)
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These Vietnamese Goi Cuon salad rolls are also known as Banh Trang Cuon. The main thing here is TONS of fresh herbs and just a little bit of chilies with marinated fried tofu. It’s a spring roll dream come true!
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Ingredients
Tofu and noodles:
- 1.4 oz rice vermicelli (40 g.)
- 7 oz tofu cut into strips, fried
- 1 clove garlic minced
- ½ teaspoon sugar
- 1 teaspoon tamari or soy sauce
Veggies and Rice Paper
- 1 ½ cup lettuce washed and dried (Boston Bibb or red leaf are best, shredded
- ½ cup mint chopped, fresh
- ½ cup basil leaves Thai variety
- ¼ cup chives thinly sliced
- 3 bird’s eye chili thinly sliced (optional)
- 1 cup bean sprout
- 6 Vietnamese coriander rough chopped (optional, leaves
- ¼ teaspoon salt
Dipping Sauce:
- 2 bird’s eye chilies thinly sliced
- ½ teaspoon ginger grated
- 1 clove garlic minced
- ¼ cup hoisin sauce
- 3 tablespoons peanut butter smooth
- ¼ cup water
To form and garnish
- 12 rice paper wrappers large size
- mint leaf fresh
- Thai basil
- chives thinly sliced
- bird’s eye chilies thinly sliced
- sesame seeds toasted
Instructions
- Soak the dried rice vermicelli noodles in warm water until they're soft. Drain and set aside.
- In a small bowl, mix the minced garlic, sugar, and tamari (or soy sauce) to create a marinade for the tofu. Coat the tofu strips evenly with the marinade and set aside.
- Prepare the vegetables: shred the lettuce, and chop the fresh mint, Thai basil, and chives. Thinly slice the bird's eye chilies. Rinse the bean sprouts under cold running water and let them dry in a colander. Chop up your Vietnamese coriander leaves if you are uisng them. Mix all the herbs and veggies together along with the salt.
- For the dipping sauce, combine the thinly sliced bird’s eye chilies, grated ginger, minced garlic, hoisin sauce, peanut butter, and water in a bowl. Using the tines of a fork, mix well until smooth.
- Fill a large bowl with warm water. Working with 2-3 pieces of rice paper, dip each rice paper wrapper in the water for a few seconds. Place the wet rice papers on a clean work surface spread out so each one doesn't stick to the others.
- Place a small amount of the soaked rice vermicelli noodles, marinated tofu, and mixed herbs on each softened rice paper.
- Carefully roll the rice paper over the filling, tucking in the sides to enclose the ingredients tightly. Repeat with the remaining ingredients and rice paper wrappers.
- Serve the goi cuon with the prepared dipping sauce and garnish with fresh mint leaves, Thai basil, sliced chives, bird’s eye chilies, and toasted sesame seeds.
Equipments used:
Notes
- 🍜 Noodle Soak Savvy: Soften rice vermicelli just right; avoid boiling. The ideal texture is key for perfect rolls.
- 🍜
- Noodle Soak Savvy:
- 🧲 Marinade Magic: Let tofu soak up the garlic, sugar, and tamari. Marinating overnight is a flavorful bonus.
- 🧲
- Marinade Magic:
- 📜 Wrapper Wisdom: Quick soak for rice paper – seconds matter. Soften, but don't make them fragile.
- 📜
- Wrapper Wisdom:
- 🌀Rolling Finesse: Fold, then roll tightly to keep ingredients secure. A slightly sticky surface helps for a snug wrap.
- 🌀
- Rolling Finesse:
- 🚫Anti-Stick Strategy: Keep rolls apart when serving to prevent sticking. If storing, lightly oil and ensure they don't touch while still tacky.
- 🚫
- Anti-Stick Strategy:
Nutrition Information
Show Details
Calories
124kcal
(6%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
303mg
(13%)
Potassium
75mg
(2%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
121IU
(2%)
Vitamin C
2mg
(2%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 303mg | 13% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 121IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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