“Sensational Vegan Vietnamese Brunch Delight: Tofu Shrimp Rolls & Cucumber Salad”
Experience a delectable and easy-to-make vegan Vietnamese brunch with our scrumptious tofu shrimp rolls and refreshing cucumber salad. This plant-based recipe boasts vibrant colors and tantalizing flavors, making it perfect for any gathering.
Allergens
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Ingredients
- 1 package (250g) firm tofu, cubed 1 cup cooked shrimp, peeled and deveined (alternative: 1 cup marinated and battered cauliflower florets for vegan option) 4 rice paper wrappers 1 medium cucumber, thinly sliced 1 large carrot, julienned 1 avocado, sliced 1/2 cup fresh cilantro leaves 1/4 cup roasted peanuts, roughly chopped 1/4 cup fresh mint leaves 1 lime, cut into wedges 2 tbsp vegetable oil Salt and pepper, to taste
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the cubed tofu and cook until golden brown on all sides. Season with salt and pepper, then set aside to cool.
- Prepare the rice paper wrappers according to package instructions.
- Assemble the rolls by placing a wrapper on a clean surface. Layer tofu, shrimp (or cauliflower), cucumber, carrot, avocado, cilantro, and mint leaves onto the wrapper. Sprinkle with chopped peanuts and squeeze a wedge of lime on top.
- Fold the wrapper over the fillings, rolling it tightly into a cylinder shape, then cutting in half before serving.
- Repeat for all rolls and serve immediately with additional lime wedges on the side.
Chef’s Insight
To create an authentic experience, serve these rolls alongside a pot of hot jasmine rice.
Notes
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