📝 About This Recipe
Inspired by the vibrant street food of Vietnam, these Gỏi Cuốn are a masterclass in texture, balancing chewy rice paper with crunchy garden vegetables and silky protein. This version features pan-seared, marinated tofu that provides a satisfying umami depth against the cooling freshness of mint and cilantro. It is a light, nutrient-dense dish that celebrates the beauty of raw ingredients, making it the perfect refreshing appetizer or light lunch for warm weather.
🥗 Ingredients
The Tofu Protein
- 14 ounces Extra-firm tofu (pressed and drained of excess moisture)
- 1 tablespoon Soy sauce or Tamari (for marinating)
- 1 teaspoon Toasted sesame oil
The Wraps and Fillings
- 10 pieces Rice paper wrappers (22cm diameter rounds)
- 2 ounces Rice vermicelli noodles (dried weight, cooked and cooled)
- 1 large Carrot (peeled and julienned into matchsticks)
- 1/2 English cucumber (julienned, seeds removed)
- 1/2 Red bell pepper (thinly sliced)
- 1 cup Purple cabbage (very thinly shredded)
- 1/2 cup Fresh mint leaves (whole leaves)
- 1/2 cup Fresh cilantro (tender stems and leaves)
- 3 stalks Green onions (cut into 4-inch lengths)
Zesty Peanut Sauce
- 1/3 cup Creamy peanut butter (natural, unsweetened preferred)
- 2 tablespoons Hoisin sauce (gluten-free if necessary)
- 1 tablespoon Fresh lime juice
- 1 teaspoon Rice vinegar
- 1 teaspoon Sriracha (adjust to taste for heat)
- 2-3 tablespoons Warm water (to thin the sauce)
👨🍳 Instructions
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1
Prepare the tofu: Cut the pressed tofu into long strips, about 1/2 inch thick and 4 inches long. Toss gently with soy sauce and sesame oil.
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2
Heat a non-stick skillet over medium-high heat. Sear the tofu strips for 2-3 minutes per side until golden brown and slightly crisp. Remove from heat and let cool completely.
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3
Cook the rice vermicelli according to package instructions (usually a 3-minute soak in boiling water). Drain, rinse with cold water to stop the cooking, and set aside.
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4
Prepare the peanut sauce: In a small bowl, whisk together peanut butter, hoisin, lime juice, rice vinegar, and sriracha. Gradually add warm water until it reaches a smooth, pourable consistency.
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5
Set up your rolling station: Arrange the tofu, noodles, julienned vegetables, and herbs in separate piles on a large clean work surface.
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6
Fill a shallow wide bowl or pie plate with lukewarm water. Do not use hot water, as it will make the rice paper too soft too quickly.
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7
Submerge one rice paper sheet into the water for 5-10 seconds until it just starts to soften but still feels slightly firm. It will continue to soften on the board.
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8
Lay the damp rice paper flat on a clean cutting board or damp kitchen towel. In the lower third of the paper, place 2-3 mint leaves and a few sprigs of cilantro (this ensures the herbs show through beautifully).
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9
Layer a small handful of vermicelli noodles over the herbs, followed by 2 strips of tofu, and a small amount of carrots, cucumber, cabbage, and bell pepper.
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10
Fold the bottom edge of the rice paper up and over the filling, tucking it in snugly. Fold in the left and right sides toward the center.
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11
Continue rolling upward tightly until the roll is sealed. Place the finished roll on a plate, ensuring they don't touch each other (they will stick!).
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12
Repeat with the remaining ingredients. If the rolls feel dry, you can lightly mist them with water or cover with a damp paper towel while finishing the batch.
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13
Slice each roll in half on a diagonal using a very sharp, slightly wet knife for a professional presentation.
💡 Chef's Tips
Don't overstuff the rolls; a common mistake is adding too much filling, which causes the delicate rice paper to tear during rolling. If your rice paper is tearing, try double-wrapping by using two sheets of rice paper for a sturdier roll. Ensure all your vegetable matchsticks are roughly the same length (about 4 inches) to make the rolling process uniform and neat. To keep the rolls from sticking to the serving plate, line the plate with a few lettuce leaves or a very light coating of neutral oil. If prepping ahead, wrap each individual roll in plastic wrap to prevent the rice paper from hardening and drying out.
🍽️ Serving Suggestions
Serve alongside the Zesty Peanut Sauce topped with crushed roasted peanuts and a pinch of red chili flakes. Pair with a chilled Jasmine green tea or a crisp, dry Riesling to complement the fresh herbal notes. Add a side of Vietnamese pickles (Do Chua) made from daikon and carrots for extra acidity. For a complete meal, serve with a warm bowl of Miso soup or a light ginger-scented broth.