Goi Cuon Chay (Tofu and Herb Fresh Rolls with Peanut Dip)
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Ingredients
- 300 g firm tofu
- 12 rice paper wrappers
- 150 g rice vermicelli noodles
- 2 little gem lettuce
- 1 fresh mint
- 1 carrot, julienned
- 1 cucumber, julienned
- 3 tbsp hoisin sauce
- 40 g roasted peanuts, roughly chopped
Nutrition (per serving)
- Calories
- 472 kcal
- Protein
- 17.8 g
- Carbohydrate
- 68.7 g
- of which sugars
- 7.8 g
- Fat
- 12.4 g
- of which saturates
- 2.1 g
- Fibre
- 4.9 g
- Salt
- 0.78 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the tofu into batons and fry in a little oil until golden on all sides.
- 2
Cook the rice vermicelli noodles in boiling water for 3 minutes, then drain and rinse under cold water.
- 3
Dip a rice paper wrapper in a bowl of warm water for a few seconds until pliable, then lay flat.
- 4
Layer a lettuce leaf, a little noodle, carrot, cucumber, mint and a baton of tofu onto the lower third, then roll up tightly, folding in the sides. Repeat with the remaining wrappers.
- 5
Mix the hoisin sauce with the chopped peanuts and 2 tablespoons of water for dipping, and serve alongside the rolls.
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