Vietnamese Gỏi Cuốn Chay Recipe

Vietnamese Gỏi Cuốn Chay Recipe

Gỏi Cuốn Chay is a Vietnamese summer roll made without any meat or seafood.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Seafood
Cuisine vietnamese
Servings 12
Calories 101 kcal

Ingredients
  

  • Rice paper wrappers (banh trang) – 12
  • Lettuce (optional) – 2 oz.
  • Dried shiitake or wood ear mushrooms (rehydrated, thinly cut in strips) – 1 oz,
  • Basil (leaves only) – ½ bunch
  • Mint (leaves only) – ½ mint
  • Cilantro (leaves and stems) – ½ bunch
  • Carrot (julienned) – 1
  • Cucumber (julienned) – 1
  • Rice vermicelli (very thin) – 8 oz.
  • Firm tofu (thinly sliced) – 12 oz.

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 wrappers.
  • 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 by taking the edge closest to you and flipping it up just 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 or peanut sauce.

Nutrition

Calories: 101kcalCarbohydrates: 18gProtein: 4gFat: 2gSodium: 9mgFiber: 1gSugar: 1g
Keyword Vietnamese Gỏi Cuốn Chay Recipe
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Article Categories:
Around the world · Vietnamese Dishes

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