Gỏi Cuốn Chay (Summer Rolls)
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
12 rolls
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Course
Appetizer
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Cuisine
Asian, Vietnamese, Vegan
Gỏi Cuốn Chay (Summer Rolls)
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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.
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Ingredients
- 12 rice paper wrappers (bánh tráng)
- 2 oz. lettuce (optional)
- 1 oz. dried shiitake mushrooms or wood ear mushrooms), rehydrated, and thinly cut in strips
- ½ bunch basil (leaves only)
- ½ bunch mint (leaves only)
- ½ bunch cilantro (leaves and stems)
- 1 carrot , julienned into thin matchsticks
- 1 cucumber , thinly julienned
- 8 oz. rice vermicelli very thin
- 12 oz. tofu thinly sliced, firm
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.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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