Origin: A staple in Vietnamese cuisine, gỏi cuốn (fresh spring rolls) are traditionally filled with shrimp or pork. This vegan version substitutes tofu and crisp veggies wrapped in rice paper, served with a creamy, tangy peanut sauce. These are light, refreshing, and perfect for warmer days.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Servings: 4
Ingredients:
- 8 rice paper wrappers
- 1 cup cooked vermicelli noodles
- 1 cup shredded carrots
- 1 cup cucumber strips
- 1 cup red bell pepper strips
- 1 cup shredded red cabbage
- 8 fresh basil leaves
- 8 fresh mint leaves
- 1/2 block firm tofu, sliced into thin strips
Peanut Sauce:
- 3 tbsp natural peanut butter
- 1 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tsp maple syrup
- 2–3 tbsp warm water to thin
Instructions:
- Prepare all veggies and tofu. Soak rice paper wrappers one at a time in warm water for 10 seconds.
- Lay wrapper on a clean surface. Add small amounts of noodles, veggies, herbs, and tofu.
- Roll tightly like a burrito: fold sides, then roll from the bottom up.
- For the sauce, whisk all ingredients in a bowl until smooth.
- Serve rolls with dipping sauce.
Flavor Profile: Crisp, fresh, and vibrant with an herby bite. The peanut sauce is nutty, tangy, and slightly sweet—perfectly balanced.
Tips: Add mango or avocado slices for a tropical twist.
Nutrition (per serving): Calories: 280 | Total Fat: 10g | Saturated Fat: 1.5g | Carbs: 36g | Fiber: 5g | Sugars: 6g | Protein: 11g | Sodium: 240mg
