Vegan Vietnamese rolls filled with rice vermicelli, tofu, fresh herbs and vegetables, served with peanut sauce.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Vietnamese Fresh Spring Rolls – Vegan Gỏi Cuốn with Peanut Sauce contains 330 calories per serving: 14 g protein, 48 g carbohydrate and 10 g fat. It takes 25 minutes in total and makes 2 servings.
These fresh Vietnamese spring rolls are a light, no-cook vegan snack packed with tofu, crunchy vegetables and fragrant herbs. Wrapped in translucent rice paper and served with a creamy peanut dipping sauce, they make a refreshing lunch or appetizer.
Cook the rice vermicelli per package, rinse under cold water and drain.
Pan-fry the tofu strips with tamari until golden, then let them cool.
Whisk the peanut butter, lime juice, maple syrup and a splash of water into a smooth sauce.
Fill a shallow bowl with warm water.
Dip one rice paper wrapper in the water for 10-15 seconds until pliable.
Lay lettuce, noodles, tofu, carrot, cucumber and herbs on the lower third.
Fold in the sides and roll it up tightly like a burrito.
Repeat with the remaining wrappers and serve with the peanut sauce.
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