Vegan Tofu Rice Paper Rolls (Gỏi Cuốn Chay)

Vegan Tofu Rice Paper Rolls (Gỏi Cuốn Chay)

from spiceracket.com
50 min
16 servings

These tofu rice paper rolls are a fresh, herbaceous, and budget-friendly appetizer. The crisp vegetables pair wonderfully with the rich, savory (and easy!) peanut sauce. All vegan, all delicious.

Ingredients

  • 6 ounces rice vermicelli noodles
  • 1-2 cups vegetable oil (for frying)
  • 16 ounces extra-firm tofu (drained, pressed, and cut into ½-inch matchsticks)
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 12-18 sheets square rice paper wrappers (bánh tráng)
  • 2 cups shredded romaine lettuce (about ½ - 1 head of romaine lettuce)
  • 1 cup shredded red cabbage (about ¼ medium red cabbage)
  • 1 cup thinly julienned red bell pepper (about 1 medium red bell pepper)
  • 1 cup shredded carrot (about 2-3 medium carrots)
  • 1 bunch fresh mint leaves
  • 1 bunch fresh Thai basil leaves
  • 1 bunch fresh cilantro
  • ¼ cup peanut butter
  • ¼ cup hoisin
  • 2 teaspoons sambal oelek
  • ¼ cup warm water
  • 2 tablespoons chopped peanuts (optional)

Directions

  1. 1

    Bring a large pot of water to a boil. Add in the vermicelli noodles, cover, and remove from heat. Allow to cook for 7-8 minutes. Drain and set aside.

  2. 2

    In a medium-sized bowl, add the peanut butter, hoisin, and sambal oelek. Whisk together and add a tablespoon of warm water at a time to thin. The amount of water you’ll need may be more or less depending on the type of peanut butter you are using. Top the sauce with chopped peanuts and serve immediately with your tofu spring rolls.