Goi Cuon Chay (Vegetable Spring Rolls)

Ingredients

• 12 sheets rice paper (bánh tráng)
• 2 oz rice vermicelli noodles (dried)
• 8 oz firm tofu, pressed
• 1 medium cucumber
• 1 cup fresh mint, basil, and cilantro leaves (mixed)
• 8 leaves butter lettuce leaves
• ¼ cup hoisin sauce
• 3 tbsp peanut butter

Instructions

1. 1

   Cook rice noodles in boiling water until tender, about 6 minutes. Drain, rinse with cold water, and set aside.

2. 2

   Cut pressed tofu into thin, long batons (matchstick size). Slice cucumber lengthwise into thin strips.

3. 3

   Whisk together hoisin sauce and peanut butter in a small bowl with 2 tbsp water until smooth. Set aside.

4. 4

   Fill a wide shallow bowl with warm water. Dip one rice paper into water for 2 seconds until pliable.

5. 5

   Lay rice paper on a clean surface. Arrange lettuce leaf in the center, then layer noodles, tofu, cucumber, and herbs on top.

6. 6

   Fold sides of rice paper inward, then roll tightly away from you like a burrito. Place seam-side down on a plate.

7. 7

   Repeat with remaining rice paper and filling. Serve rolls with peanut sauce alongside for dipping.

Tools you’ll need

• pot for boiling noodles
• colander
• cutting board
• chef's knife
• shallow bowl for water
• small mixing bowl
• whisk

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