Goi Cuon Chay (Vegetable Spring Rolls)
Fresh Vietnamese spring rolls filled with crisp vegetables, soft rice noodles, and fragrant herbs. Served with a tangy peanut dipping sauce—light, healthy, and ready in 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 185
- Protein
- 8g
Ingredients
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Open the appInstructions
Step 1
Cook rice noodles in boiling water until tender, about 6 minutes. Drain, rinse with cold water, and set aside.
Step 2
Cut pressed tofu into thin, long batons (matchstick size). Slice cucumber lengthwise into thin strips.
Step 3
Whisk together hoisin sauce and peanut butter in a small bowl with 2 tbsp water until smooth. Set aside.
Step 4
Fill a wide shallow bowl with warm water. Dip one rice paper into water for 2 seconds until pliable.
Step 5
Lay rice paper on a clean surface. Arrange lettuce leaf in the center, then layer noodles, tofu, cucumber, and herbs on top.
Step 6
Fold sides of rice paper inward, then roll tightly away from you like a burrito. Place seam-side down on a plate.
Step 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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