• 25
    min
    Prep Time
  • 0
    min
    Cook Time
  • 25
    min
    Ready in

  • per
    Yield
  • 250
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Vegan Spring Rolls
  • Allergens:soy,peanuts,wheat
  • Seasons:summer,spring
  • Cuisines:
  • Courses:lunch,dinner,snacks

Recipe Description

Fresh and healthy vegan spring rolls packed with crisp vegetables, vermicelli noodles, and tofu, served with a side of hoisin-peanut sauce for dipping.

Ingredients

  • 1 block firm tofu, sliced and pressed
  • 1 tablespoon soy sauce
  • Rice paper wrappers
  • Vermicelli noodles, cooked according to package instructions
  • 1 cucumber, julienned
  • 1 carrot, julienned
  • 1 bunch of fresh mint leaves
  • 1 bunch of fresh cilantro
  • Lettuce leaves
  • For the dipping sauce:
  • 2 tablespoons hoisin sauce
  • 1 tablespoon peanut butter
  • 1 teaspoon rice vinegar
  • Water to thin
  • Crushed peanuts for garnish

Steps:

  1. Marinate the tofu slices in soy sauce for 15 minutes.
  2. Prepare a bowl of warm water for soaking the rice paper wrappers.
  3. Soak rice paper wrapper in warm water until soft and pliable, then lay flat on a clean surface.
  4. On the bottom third of the wrapper, layer lettuce, vermicelli noodles, cucumber, carrot, mint, cilantro, and a slice of tofu.
  5. Roll the wrapper, tucking in the sides as you roll, tightly securing the filling.
  7. To make the dipping sauce, mix hoisin sauce, peanut butter, and rice vinegar. Add a little water to reach desired consistency, then sprinkle with crushed peanuts.
  8. Serve the spring rolls with the dipping sauce.

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Birthdays, Cuisines, Dinner, Game Night, Lunch, Snacks, Vietnamese | No Comments » on Goi Cuon Chay

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Vegor “The scientist”

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