Vegetarian Vietnamese Spring Rolls (Goi Cuon Chay)
These vegetarian Vietnamese spring rolls (goi cuon chay) are the vegetarian version of the beloved Vietnamese spring rolls. Filled with addictive lemongrass tofu and fresh herbs, these spring rolls are just as good as their meat filled counterparts.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 package firm tofu (16 oz, cut into ½ inch thick pieces)
- 3 cloves garlic (minced)
- 1 shallot (minced)
- 1 stalk lemongrass (minced)
- 2 tbsp soy sauce
- 2 tbsp vegan oyster sauce
- 2 tbsp honey
- 2 tbsp light brown sugar
- 1 tbsp water
- 1 cup vegetable oil (for frying tofu)
- 10 sheets rice paper
- 1 head lettuce
- 2 cups carrots (shredded)
- 2 cups cucumbers (julienned)
- 1 cup mint
- 10 oz vermicelli noodles
- ½ cup vegetarian Vietnamese dipping sauce
Instructions
- 1
First, prep the contents of the spring roll by shredding carrots, cutting the cucumbers, boiling the vermicelli noodles, and making the vegetarian Vietnamese dipping sauce. Set aside everything in the fridge.
- 2
Pat the tofu dry. Cut the tofu horizontally in half and then cut each piece into 1/2 inch thick pieces. Set aside.
- 3
Cover a large plate with 1-2 pieces of paper towels. Heat 1 cup of vegetable oil in a large pot to 356 degrees F. I usually test fry 1 piece of tofu to see if the oil is hot enough. Fry tofu for 3-4 minutes on each side until a light golden brown. Once done, transfer onto the paper towels to soak up excess oil. Set aside.
- 4
Combine 3 cloves of garlic, 1 shallot, 1 stalk of lemongrass, 2 tbsp of soy sauce, 2 tbsp of oyster sauce, 2 tbsp of honey, 2 tbsp of light brown sugar, and 1 tbsp of water in a small bowl. Mix until combined.
- 5
Heat oil in a large saute pan over medium high heat. Cook for 1-2 minutes. Pour sauce into the pan and cook until it starts to bubble (~30 seconds - 1 minute). Add the fried tofu to the pan and coat with the sauce. Turn off the heat.
- 6
Now it's time to make your spring rolls! Wet a sheet of rice paper with warm water. Add a few pieces of lettuce, carrots, cucumbers, mint, and vermicelli noodles. Top with 1-2 pieces of lemongrass tofu.
- 7
Roll the spring roll once. Fold the left and right side over the roll and then finish rolling your spring roll. Repeat this process until you run out of ingredients.
- 8
Enjoy with vegetarian Vietnamese dipping sauce!