Gỏi Cuốn Chay (Vietnamese Vegetarian Fresh Rolls)

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Cook the vermicelli, rinse cool, and drain. Pan-sear the tofu and prepare the vegetables and herbs.

Ingredients quick view

12 rice paper wrappers

250g firm tofu, pan-seared and sliced

150g rice vermicelli

Lettuce, mint, cilantro, and Thai basil

Cucumber, carrot, and jicama cut into matchsticks

1/3 cup hoisin sauce

2 tablespoons peanut butter

Lime juice, chili, and crushed peanuts

Make sure to dip each rice paper wrapper just long enough to soften, but not too long to avoid tearing.

Experiment with different vegetables based on what you have available for a fun twist.

These rolls are best served fresh for optimal texture.

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