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Goi Cuon Fresh Spring Rolls

Recipe combo

Goi Cuon Fresh Spring Rolls

Goi Cuon Fresh Spring Rolls are Vietnamese vegetarian rice-paper rolls filled with rice vermicelli, tofu, crisp vegetables, and fresh herbs. Serve them cold or at room temperature as a light lunch or appetizer with peanut-hoisin dipping sauce.

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Recipe details

Cuisine
Vietnamese
Servings
4
Total time
35 min
Prep
25 min
Cook
10 min
Difficulty
hard

Ingredients

  • 12 Each Rice paper wrappers - 12 (count)
  • 4 Ounce Rice vermicelli noodles - 4 (oz)
  • 8 Ounce Extra-firm tofu - 8 (oz), Patted dry and cut into 1/2-inch strips.
  • 3 Ounce Butter lettuce - 3 (oz), torn
  • 6 Ounce English cucumber - 6 (oz), Cut into matchsticks.
  • 4 Ounce Carrots - 4 (oz), grated
  • 0.5 Cup Fresh mint leaves - 1/2 (cup)
  • 0.5 Cup Fresh cilantro sprigs - 1/2 (cup)
  • 0.33 Cup Vegetarian hoisin sauce - 1/3 (cup)
  • 0.25 Cup Creamy peanut butter - 1/4 (cup)
  • 2 Tablespoon Lime juice - 2 (Tbsp)
  • 3 Tablespoon Warm water - 3 (Tbsp)

Instructions

  1. Prep tofu and vegetables

    1. 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.

  2. Cook the noodles

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

  3. Warm the tofu

    3. 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.

  4. Make the dipping sauce

    4. Whisk the *vegetarian hoisin sauce*, peanut butter, lime juice, and warm water until *smooth and pourable*.

  5. Soften a wrapper

    5. 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*.

  6. Fill the wrapper

    6. 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.

  7. Roll the spring rolls

    7. 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

    8. Serve the rolls *cold or at room temperature* with the *peanut-hoisin dipping sauce*.