Goi Cuon Chay
Fresh and healthy vegan spring rolls packed with crisp vegetables, vermicelli noodles, and tofu, served with a side of hoisin-peanut sauce for dipping.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Dish
- Whisk
- Spoon
- Plate
- Serving platter
Ingredients
- 1 block firm tofu, sliced and pressed
- 1 tablespoon soy sauce
- Rice paper wrappers
- Vermicelli noodles, cooked according to package instructions
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 bunch of fresh mint leaves
- 1 bunch of fresh cilantro
- Lettuce leaves
- 2 tablespoons hoisin sauce
- 1 tablespoon peanut butter
- 1 teaspoon rice vinegar
- Water to thin
- Crushed peanuts for garnish
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