“Delightful Vegan Vietnamese Fresh Spring Rolls (Gỏi Cuốn Chay)”

Allergens

Soy (in soy sauce), nuts (in peanut dipping sauce)

Ingredients

• 10 round rice paper wrappers (9 inches)
• 1 cup shredded carrots
• 1 cup bean sprouts
• 1 cup julienned cucumber
• 1 cup thinly sliced red bell pepper
• 1 cup fresh mint leaves
• 1 cup fresh basil leaves
• 1/2 cup vermicelli noodles, cooked and drained
• 1 cup boiled and shredded tofu, drained Peanut Dipping Sauce:
• 1/3 cup unsalted dry roasted peanuts
• 2 tablespoons lime juice
• 1 tablespoon soy sauce (or tamari for gluten
• free)
• 1 tablespoon agave syrup or maple syrup
• 1 teaspoon sriracha (optional)
• Water, as needed

Instructions

1. Prepare all vegetables and tofu by washing, drying, and setting aside.
2. Soften the rice paper wrappers according to package instructions.
3. Arrange all ingredients on a large plate for easy assembly.
4. Place a softened rice paper wrapper on a clean surface.
5. Add a few pieces of carrots, bean sprouts, cucumber, red bell pepper, mint leaves, and basil leaves onto the center of the wrapper.
6. Top with cooked vermicelli noodles and shredded tofu.
7. Fold the sides of the rice paper inward and roll up the spring roll, enclosing all ingredients inside.
8. Repeat for remaining wrappers and fillings.
9. Slice each roll into halves or thirds. For the Peanut Dipping Sauce:
10. In a blender or food processor, combine peanuts, lime juice, soy sauce, agave syrup, and sriracha. Blend until smooth, adding water as needed for desired consistency.
11. Serve the dipping sauce in small bowls alongside the fresh spring rolls.

Chef’s Insight

For a burst of color and added crunch, try incorporating julienned apple or red cabbage into the filling.

Notes

To ensure the rice paper is pliable, soak it in warm water for a few seconds on both sides.