BHA & BHT Free Vegan Spring Rolls (Goi Cuon)
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Learn more →Ingredients
4 servings
For the tofu
- 7 oz extra-firm tofu, pressed and cut into ½-inch planks
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp neutral oil (such as canola or avocado oil)
For the rolls
- 3 oz rice vermicelli noodles
- 8 rice paper wrappers (8.5-inch rounds)
- 1 medium carrot, peeled and julienned
- 1 medium cucumber, seeded and julienned
- 1 cup red cabbage, thinly shredded
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup fresh thai basil leaves
For the peanut dipping sauce
- ¼ cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp fresh ginger, finely grated
- 1 clove garlic, finely grated
- 2–4 tbsp warm water
- ½ tsp chili garlic sauce (optional)
Instructions
- 1
In a small bowl, toss the tofu planks with 1 tbsp soy sauce and 1 tsp sesame oil and let sit for 5 minutes. Heat 1 tbsp neutral oil in a large nonstick skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook undisturbed for 3–4 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 2–3 minutes until golden on the second side. Transfer to a cutting board and slice into 1/2-inch strips.
- 2
Bring a medium saucepan of water to a boil. Add the rice vermicelli noodles and cook according to package directions, about 3–4 minutes, until tender with no chalky center. Drain, rinse under cold water until cool, and set aside.
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