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Vietnamese Vegan Summer Rolls | Goi Cuon Chay
Vegan summer rolls with crisp veggies and fried tofu wrapped in rice paper, paired with a rich hoisin peanut dipping sauce – a light, flavorful summer treat.
Ingredients
- 3 14 oz packages medium firm tofu, sliced ¼ inch thick lengthwise
- avocado oil, or any neutral oil
- 2 cups carrots, cut into ¼ inch thick strips
- 2 cups jicama, cut into ¼ inch thick strips
- 8 oz vermicelli noodles
- chives
- basil
- mint
- perilla leaves
- red leaf lettuce
- cucumbers, cut lengthwise in quarter inch thick slices
- rice paper
- hoisin peanut dipping sauce
Instructions
- Deep fry the tofu.
- Pat dry tofu with paper towel.
- Slice tofu 1/4 inch thickness lengthwise.
- In an air fryer, fry tofu until golden brown.
- Cook vermicelli noodles as per instructions on package.
- Take one rice paper and wet it on both sides.
- Place one slice of tofu, julienned carrots, a small bit of vermicelli noodles, herbs, lettuce and one slice of cucumber on rice paper and roll tightly.
- Dip with hoisin peanut dipping sauce.
Nutrition
Serving: 1roll | Calories: 64kcal | Carbohydrates: 13g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Cholesterol: 2mg | Sodium: 116mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1716IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg
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