35mGoi 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.
- Cuisine
- Vietnamese
- Energy
- 426 calories per serving
- Protein
- 13.7 g per serving
- Carbs
- 68.1 g per serving
- Fat
- 10.7 g per serving
- Sodium
- 593 mg per serving
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- rice paper wrappers-12 each
- extra-firm tofu-8 oz
- English cucumber-6 oz
- rice vermicelli noodles-4 oz
- carrots-4 oz
- butter lettuce-3 oz
- fresh mint leaves-0.5 cups
- fresh cilantro sprigs-0.5 cups
- vegetarian hoisin sauce-0.33 cups
- creamy peanut butter-0.25 cups
- warm water-3 Tbsp
- lime juice-2 Tbsp
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.
Keep fingers clear of the knife and box grater while cutting and grating.
Boil the rice vermicelli noodles until tender but not mushy, 3 to 5 minutes; drain, rinse under cold water, and drain well.
Use caution when draining boiling water to avoid steam burns.
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.
Use caution around the hot skillet when turning the tofu strips.
Whisk the vegetarian hoisin sauce, peanut butter, lime juice, and warm water until smooth and pourable.
Clearly label the dipping sauce as containing peanuts if serving to others.
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.
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.
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.
Serve the rolls cold or at room temperature with the peanut-hoisin dipping sauce.
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