Goi Cuon Chay (Vegan Spring Rolls)

Goi Cuon Chay offers a refreshing and healthy option, perfect as an appetizer or a light meal, and is a wonderful way to celebrate the simplicity and freshness of Vietnamese ingredients.

Unlike fried spring rolls, which can be heavy and greasy, Goi Cuon Chay is served fresh and cold or at room temperature, making it perfect for hot weather or as a refreshing appetizer. The lightness of the dish makes it a popular choice for those seeking a lighter and healthier option.

Goi Cuon Chay (Vegan Spring Rolls)

Fresh spring rolls filled with an abundance of greens, vermicelli noodles, and tofu, all wrapped in delicate rice paper. These rolls are all about freshness and crunch, served with a flavourful peanut dipping sauce that's sure to please. Goi Cuon Chay is not just a dish; it's a celebration of Vietnam's bounty, fresh, light, and perfect for sharing.

Servings 4

Prep Time 20 minutes mins

Cook Time 2 minutes mins

Ingredients

For the Spring Rolls:

• 8-10 rice paper wrappers
• 1 block of firm tofu pressed and cut into strips
• 1 cup cooked vermicelli noodles
• 1 cup lettuce shredded
• 1 cup fresh herbs mint, basil, cilantro
• 1 cucumber julienned
• 1 carrot julienned
• 1 bell pepper julienned

For the Peanut Dipping Sauce:

• 1/4 cup peanut butter
• 1 tablespoon hoisin sauce ensure it’s vegan
• 1 tablespoon soy sauce
• 1 clove garlic minced
• 1 teaspoon sugar or maple syrup
• 1-2 tablespoons warm water adjust for desired consistency
• 1 teaspoon lime juice
• Crushed peanuts for garnish

Instructions

Prepare the Fillings:

• Cook the vermicelli noodles according to package instructions, rinse under cold water, and set aside.
• Lightly pan-fry the tofu strips until golden brown and set aside.

Make the Peanut Dipping Sauce:

• In a bowl, mix together the peanut butter, hoisin sauce, soy sauce, minced garlic, sugar, and lime juice.
• Gradually add warm water until the sauce reaches your desired consistency.
• Sprinkle crushed peanuts on top for extra texture.

Assemble the Spring Rolls:

• Dip a rice paper wrapper in warm water for a few seconds until it’s just soft enough to work with.
• Lay the wrapper flat on a clean, damp cloth. Place a small amount of lettuce, herbs, vermicelli noodles, cucumber, carrot, bell pepper, and tofu strips in the center.
• Fold the sides of the wrapper in, then roll tightly from the bottom up, like a burrito, enclosing the filling.

Serve:

• Cut the rolls in half if desired and arrange them on a serving platter with the peanut dipping sauce on the side.

Calories: 140kcal

Course: Snacks

Cuisine: Vietnamese

Keyword: Fresh, Light, Snack, Tofu, Vegan

Collection: Man with a Wok, Vegetarian & Vegan recipes

Nutrition

Calories: 140kcal | Carbohydrates: 12g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 0.1mg | Sodium: 409mg | Potassium: 432mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4888IU | Vitamin C: 62mg | Calcium: 53mg | Iron: 2mg