Goi Cuon Chay (Vegetarian Paper Rolls)
Embark on a journey of freshness and flavor with my Goi Cuon Chay, a delightful Vietnamese creation that celebrates the beauty of vegetarian cuisine. These exquisite Vegetarian Paper Rolls are a medley of textures and colors, encapsulating the essence of lightness and vibrancy.Transparent rice paper wraps elegantly embrace a harmonious blend of crisp vegetables, fragrant herbs, and savory tofu or other vegetarian protein choices. Each roll is a masterpiece of balance, featuring the crunch of lettuce, the refreshing bite of cucumber, the aromatic allure of mint and cilantro, and the heartiness of perfectly seasoned tofu.Dipped into a tangy and subtly sweet peanut dipping sauce, every bite of these Vegetarian Paper Rolls transports you to the bustling street markets of Vietnam. Whether enjoyed as a wholesome appetizer or a satisfying main dish, my Goi Cuon Chay recipe is a celebration of fresh ingredients and the art of crafting a dish that's both healthy and indulgent in its simplicity.
Ingredients
Dipping Sauce
- 2 cloves Garlic Minced
- 1 Chili Padi sliced
- 1 tbsp Ginger Minced
- 3 tbsp Light Soy Sauce
- 1 Calamansi Lime Juiced
- 1 tsp Sugar optional
Rolls
- 100 g Vermicelli Noodles Cooked
- 12 Mint Leaves
- 12 Iceberg Lettuce Leaves
- 1 Carrot Julienned
- 1 Cucumber Julienned
- 1 cup Coriander
- 1 cup Thai Basil
- 50 g Bean Sprout Cooked
- 12 Rice Paper Wrappers 20cm diameter
Instructions
Dipping Sauce:
- Combine all ingredients together to make dipping sauce. Add a little sugar if required to balance spice and saltiness.
Roll:
- Start prep my cooking vermicelli noodles and beansprouts. Prepare all vegetables like shredded iceberg, picking coriander, mint and basil. Also julienne cucumber and carrot.
- Have a hot pan of water (simmering) ready.
- To make the rolls, cooked the paper rolls quickly in simmering water, then roll each one with a little but of the vegetable prep.
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