Vietnamese Gỏi Cuốn Chay Recipe
Gỏi Cuốn Chay is a Vietnamese summer roll made without any meat or seafood.
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
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