Goi Cuon Fresh Spring Rolls

Servings: 4 · Prep: 25 min · Cook: 10 min · Total: 35 min

Ingredients

• 12 each rice paper wrappers
• 4 oz rice vermicelli noodles
• 8 oz extra-firm tofu
• 3 oz butter lettuce
• 6 oz English cucumber
• 4 oz carrots
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro sprigs
• 1/3 cup vegetarian hoisin sauce
• 1/4 cup creamy peanut butter
• 2 tablespoons lime juice
• 3 tablespoons warm water

Equipment

Whisk; Cutting Board; Colander; Box grater; Chef’s knife; Medium saucepan; Small mixing bowl; Nonstick skillet; Shallow wide bowl; Clean damp kitchen towel; whisk; cutting board; colander; box grater; chef’s knife; medium saucepan; small mixing bowl; nonstick skillet; shallow wide bowl; clean damp kitchen towel

Steps

1. Prep tofu and vegetables. Rinse the produce, then pat the tofu dry and cut it into 1/2-inch strips; tear the butter lettuce, cut the cucumber into matchsticks, grate the carrots, and keep the herbs ready.
   • 8 ounces tofu — cut into strips
   • 3 ounces butter lettuce — torn
   • 6 ounces cucumber — cut into matchsticks
   • 4 ounces carrot — grated
   • 1/2 cup mint
   • 1/2 cup cilantro

   Keep fingers clear of the knife and box grater while cutting and grating.

2. Cook the noodles. Boil the rice vermicelli noodles until tender but not mushy, 3 to 5 minutes; drain, rinse under cold water, and drain well.
   • 4 ounces rice vermicelli noodles

   Use caution when draining boiling water to avoid steam burns.

3. Warm the tofu. Heat a dry nonstick skillet over medium heat, add the tofu strips, and cook until lightly golden in spots and warmed through, about 2 minutes per side; cool to room temperature.
   • 8 ounces tofu — cut into strips

   Use caution around the hot skillet when turning the tofu strips.

4. Make the dipping sauce. Whisk the vegetarian hoisin sauce, peanut butter, lime juice, and warm water until smooth and pourable.
   • 1/3 cup hoisin sauce
   • 1/4 cup peanut butter
   • 2 tablespoons lime juice
   • 3 tablespoons water

   Clearly label the dipping sauce as containing peanuts if serving to others.

5. Soften a wrapper. Fill a shallow bowl with warm water, dip 1 rice paper wrapper for 5 to 10 seconds, and place it on a clean damp towel.
   • 12 Each rice paper wrapper
6. Fill the wrapper. Arrange a small amount of lettuce, noodles, tofu, cucumber, carrot, mint, and cilantro across the lower third of the wrapper, leaving clear edges for rolling.
   • 12 Each rice paper wrapper
   • 3 ounces butter lettuce — torn
   • 4 ounces rice vermicelli noodles
   • 8 ounces tofu — cut into strips
   • 6 ounces cucumber — cut into matchsticks
   • 4 ounces carrot — grated
   • 1/2 cup mint
   • 1/2 cup cilantro
7. Roll the spring rolls. Fold the bottom over the filling, fold in the sides, and roll tightly but gently into a compact spring roll; repeat with the remaining wrappers and filling.
8. Serve. Serve the rolls cold or at room temperature with the peanut-hoisin dipping sauce.

https://plumtally.com/recipes/goi-cuon-fresh-spring-rolls-rk9q8x9pwe4w