Shifa Score
400
Goi Cuon Chay
Vietnamese vegetable rolls, fresh herbs.80
Calories
(kcal)
35
Glycemic
Index
4
Protein
(gms)
3
Fiber
(gms)
Classification
ENTREE
(620)
VEGAN
(385)
VIETNAMESE
(13)
2.5k
1m
5.1k
1.9k
Description
Goi Cuon Chay, a Vietnamese delight, offers a fresh, vibrant experience with every bite. Delicate rice paper encases a harmonious blend of crunchy vegetables, fragrant herbs, and tender tofu. This simple yet sophisticated dish highlights the balance of flavors and textures, representing the essence of Vietnamese cuisine's light and refreshing profile.
Recipe
Ingredients:
Rice paper
12
Sheets
Vermicelli noodles
100
Grams
Carrot julienned
1
Cucumber julienned
1
Red bell pepper julienned
1
Lettuce leaves
6
Fresh mint leaves
1
Cup
Fresh cilantro
1
Cup
Tofu sliced
200
Grams
Soy sauce
2
Tablespoons
Sesame oil
1
Tablespoon
Preparation steps:
1. Prepare all vegetables by washing them thoroughly and slicing them into thin strips.
2. Cut the firm tofu into thin slices and pan-fry until golden brown on both sides.
3. Fill a shallow dish with warm water and dip a rice paper sheet briefly to soften.
4. Place the softened rice paper on a clean surface.
5. Arrange a few slices of tofu, carrots, cucumbers, lettuce, and fresh herbs like mint and cilantro on the rice paper.
6. Fold the sides over the filling, then roll tightly from the bottom up, ensuring everything is enclosed.
7. Repeat with the remaining rice papers and ingredients.
8. Serve with a dipping sauce of your choice, such as hoisin or peanut sauce.
