Fresh spring rolls (gỏi cuốn)
Local name: Gỏi cuốn
Translucent rice-paper rolls filled with vermicelli, tofu, lettuce and mint, dipped in a creamy peanut sauce.
Photo: N509FZ · CC BY-SA 4.0
- Prep
- 30 min
- Cook
- 10 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Easy
Method
- Fry the tofu in the oil until golden on all sides, then salt it. Cook the vermicelli according to the packet, rinse under cold water and drain.
- Make the sauce by loosening the peanut butter with the hoisin, soy sauce, lime juice and 4 tbsp hot water. Top with peanuts.
- Fill a wide shallow dish with warm water. Dip a rice paper sheet for 5 seconds, then lay it on a damp tea towel.
- On the lower third, place a lettuce leaf, a pinch of vermicelli, tofu, carrot, cucumber and a few mint and coriander leaves.
- Fold the bottom edge over the filling, fold in the sides, then roll up tightly.
- Repeat with the rest and serve straight away with the sauce.
Do not soak the rice paper too long: it keeps softening on the worktop. The rolls keep for an hour under a damp tea towel.
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