Gỏi Cuốn Chay
Vietnamese vegetarian summer rolls: cool rice paper wrapped around lettuce, herbs, vermicelli and tofu, dipped in a sweet-sour peanut sauce. Light, fresh, exactly the right thing in summer; the dipping sauce does most of the work.
Overview
Vermicelli noodles cook briefly and get tossed with sesame oil to stop sticking. Tofu pan-fries until golden. Rice paper rounds soak in warm water until pliable; everything stacks on each round and rolls tightly. The peanut sauce blends in seconds.
Ingredients
Rolls
- 100 g rice vermicelli noodles
- 2 teaspoons toasted sesame oil
- 200 g firm tofu (cut into 12 thin batons)
- 1 tablespoon vegetable oil
- 1 tablespoon light soy sauce
- 12 sheets rice paper (22 cm rounds)
- 1 small head butter lettuce (or little gem, separated into leaves)
- 100 g beansprouts
- 1 carrot (julienned)
- 1 cucumber (julienned)
- A large handful mint leaves
- A large handful coriander leaves
- A large handful Thai basil leaves
- A handful chives (cut into 8 cm lengths)
Peanut dipping sauce
- 4 tablespoons hoisin sauce
- 2 tablespoons smooth peanut butter
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 garlic clove (crushed)
- 60-100 ml hot water (to loosen)
- 1 bird's-eye chilli (finely sliced; optional)
- 1 tablespoon crushed roasted peanuts
Method
Stage 1 - Noodles
- Cook the vermicelli per packet (usually 3-4 minutes in boiling water); drain; rinse under cold water.
- Toss with the sesame oil to stop sticking.
Stage 2 - Tofu
- Heat the oil in a frying pan over medium heat.
- Fry the tofu batons 3-4 minutes per side until golden.
- Sprinkle with the soy sauce in the pan; toss to coat; remove.
Stage 3 - Sauce
- Whisk the hoisin, peanut butter, vinegar, sugar, garlic and chilli (if using).
- Whisk in hot water until pourable.
- Top with crushed peanuts.
Stage 4 - Set up the rolling station
- Fill a wide shallow bowl with warm water.
- Have all fillings in arm's reach: lettuce, vermicelli, tofu, beansprouts, carrot, cucumber, herbs, chives.
Stage 5 - Roll
- Dip a rice paper round in warm water for 5-10 seconds - pliable but still firm; it'll continue softening as you work.
- Lay flat on a clean board.
- On the lower third, lay: a leaf of lettuce, a small pile of vermicelli, a baton of tofu, a few beansprouts, a few sticks of carrot and cucumber, a few herb leaves, two chive lengths sticking out one end.
- Fold the bottom up over the filling; fold the sides in; roll up tight, sausage-style.
- Place seam-side down on a tray; cover with a damp cloth so they don't dry.
- Repeat for all 12.
Stage 6 - Serve
- Cut diagonally in half; serve with the peanut sauce.
Notes
- Don't oversoak the rice paper: It'll keep softening on the board. Pull it out while it still has some bend; it'll be perfect by the time you've laid the fillings.
- Roll tight or they fall apart: Loose rolls split when you bite. Tuck the ends in firmly.
- Eat soon: The rolls turn rubbery after 2-3 hours covered. Best within an hour of rolling.
Storage
- Best fresh. Cover any leftovers with a damp paper towel and plastic wrap; refrigerate up to 6 hours. Sauce keeps a week in the fridge.
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