Gỏi Cuốn Chay (Classic Vegetarian Spring Rolls)
Món truyền thống · Vietnamese
Authentic Vietnamese vegetarian spring rolls filled with fresh herbs, vermicelli noodles, and crisp vegetables, served with a savory peanut dipping sauce. A refreshing and healthy appetizer.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Rice paper wrappers12 sheets
- Rice vermicelli noodles100g
- Firm tofu200g
- Fresh mint leaves1 cup
- Fresh cilantro sprigs1 cup
- Cucumber1/2
- Carrot1 medium
- Lettuce leaves1 cup
- Peanuts1/2 cup
- Hoisin sauce1/4 cup
- Garlic1 clove
- Lime juice2 tbsp
- Vegetable oil1 tbsp
- Saltto taste
- Black pepperto taste
- Waterfor dipping
Các bước
- 1
Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water.
- 2
Cut tofu into thin strips and pan-fry in a little vegetable oil until golden brown. Season with salt and pepper.
- 3
Julienne the cucumber and carrot.
- 4
Prepare the peanut dipping sauce: Blend or finely chop peanuts, hoisin sauce, minced garlic, lime juice, and a splash of water until smooth. Adjust seasoning.
- 5
Prepare a shallow dish of warm water for dipping rice paper wrappers.
- 6
Dip one rice paper wrapper in warm water for about 15-30 seconds until pliable. Lay flat on a clean surface.
- 7
Layer lettuce, a small portion of vermicelli noodles, tofu strips, cucumber, carrot, mint, and cilantro near the bottom edge of the wrapper.
- 8
Fold the bottom edge over the filling, then fold in the sides, and tightly roll up the spring roll.
- 9
Repeat with remaining ingredients. Serve immediately with peanut dipping sauce.
