Vietnamese · Dinner
Tofu & Herb Rice Paper Rolls
Goi Cuon Chay
Vietnamese chay rice paper rolls plump with caramel-glazed firm tofu, rice vermicelli, lettuce, perilla, and Vietnamese mint, served with a creamy hoisin-peanut dipping sauce and a side of vegetarian nuoc cham with crushed peanuts.
$
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
520Calories
18gProtein
22gFat
62gCarbs
12gSugar
3gFiber
1240mgSodium
15mgChol
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Instructions
1
Prep
Slice 4 red chillies into rings, mince 4 garlic cloves, cube 120g pineapple. Pick perilla and mint leaves, tear 80g butter lettuce into bite-sized pieces, trim 16g garlic chives into 8cm lengths. Crush 20g roasted peanuts coarsely.
2
Build 1
Toss 400g tofu batons with 1/4 cup soy sauce, brown sugar, white pepper, and mushroom seasoning. Let sit 5 minutes until evenly coated and glistening.
3
Fry
Heat 1/4 cup oil in a large skillet over medium-high 90 seconds until shimmering. Lay tofu in a single layer (work in batches if needed), cook 2 minutes per side until deep golden brown and edges crackle.
4
Boil
Bring salted water to a rolling boil, drop 240g vermicelli in, cook 4 minutes until just tender. Drain, rinse cold, shake into clean strands. While vermicelli cooks, whisk peanut butter, hoisin, tamarind, sugar, hot water, and half the chilli over low heat 4 minutes until creamy and glossy.
5
Build 2
Whisk pineapple, 60ml soy sauce, lime juice, garlic, and remaining chilli off the heat 1 minute until pale amber. Set both dipping sauces alongside each other.
6
Wrap and plate
Dip each rice paper in warm water 5 seconds until pliable. Lay flat, layer lettuce, vermicelli, herbs, garlic chive, and 2 tofu batons, roll snugly. Arrange seam-side down on plates with both warm dipping sauces.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) firm tofu
- 1/4 cup light soy sauce
- 2 tsp light brown sugar
- 1 tsp ground white pepper
- 2 tsp vegetarian mushroom seasoning
- 1/4 cup neutral oil
- 240g (8.5 oz) dried rice vermicelli
- 20 sheets round rice paper
- 80g (2.8 oz) butter lettuce
- 24g (small handful) perilla leaves
- 20g (small handful) Vietnamese mint
- 16g (small handful) garlic chives
- 60g (2.1 oz) smooth peanut butter
- 1/4 cup hoisin sauce
- 2 tsp tamarind concentrate
- 2 tsp granulated sugar
- 240ml (1 cup) hot water
- 4 fresh red bird chilli
- 60ml (1/4 cup) light soy sauce
- 2 tbsp fresh lime juice
- 20g (0.7 oz) roasted peanuts
- 4 garlic cloves
- 120g (4.2 oz) fresh pineapple