Gỏi Cuốn Chay
Here’s a fresh, vibrant recipe for Gỏi Cuốn Chay—Vietnamese vegetarian summer rolls wrapped in rice paper and bursting with herbs, tofu, and crisp vegetables. These rolls are raw, refreshing, and endlessly customizable
🥬 Core Ingredients (Makes ~12 Rolls)
| Component | Ingredients |
|---|---|
| Wrapper | 12 rice paper sheets (bánh tráng) |
| Greens & Herbs | 2 oz lettuce, ½ bunch each of mint, basil, cilantro |
| Vegetables | 1 carrot (julienned), 1 cucumber (julienned), 1 oz dried shiitake (rehydrated) |
| Noodles | 8 oz thin rice vermicelli (cooked and cooled) |
| Protein | 12 oz firm tofu (pan-fried or grilled) |
Source: 196 Flavors recipe for Gỏi Cuốn Chay
🔧 Assembly Protocol
- Prep Fillings: Cook vermicelli, julienne veggies, rehydrate mushrooms, and pan-fry tofu slices.
- Soften Rice Paper: Dip one sheet in warm water for ~5 seconds. Lay flat on a damp surface.
- Layer Ingredients: Add herbs, lettuce, tofu, veggies, and noodles near the bottom edge.
- Roll: Fold bottom over filling, tuck in sides, and roll tightly like a burrito.
- Repeat: Continue with remaining sheets and fillings.
🥜 Dipping Sauce (Peanut-Hoisin Style)
- 2 tbsp peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp water
- Optional: chili paste, crushed peanuts, lime juice
Whisk together and adjust to taste. For a fermented twist, add miso or wild vinegar.
🌿 Wild & Fermented Variations
- Greens: Use chickweed, purslane, or pickled daylily shoots.
- Tofu: Try koji-marinated slabs or fermented bean curd glaze.
- Sauce: Infuse with mugwort vinegar, spruce tip syrup, or fermented chili mash.
- Crunch: Add toasted seeds, cattail pollen, or wild herb dust.