D'Open Kitchen

COOKING FOR THE SOUL

Goi Cuon Chay (Vegetarian Paper Rolls)

Name: Goi Cuon Chay (Vegetarian Paper Rolls)
Prep time: 40 min
Cook time: 30 min
Ingredients: 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); 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)

Recipe by

Trish yee

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.

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Prep Time 40

Cook Time 30

Course Appetizer

Cuisine Vietnamese

Servings Rolls

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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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.