Goi Cuon Chay Vegan Spring Rolls Recipe Kit Recipe

About this recipe

Experience the fresh and vibrant flavors of Vietnam with our Gỏi Cuốn Chay (Vegan Spring Rolls) Kit. This kit includes everything you need to create these light and healthy rolls, featuring crisp vegetables, marinated tofu, and fragrant herbs, all wrapped in soft rice paper. Perfect for a quick lunch or a refreshing appetizer, these spring rolls are as fun to make as they are to eat. Complete your meal with our rich and nutty hoisin-peanut dipping sauce. Order now on the AnyFeast website or app and bring the taste of Vietnam to your table! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 25G Natco Mint
• - Vietnamese Summer Roll Rice Paper
• - Billington'S Light Brown Soft Sugar
• 1 L Crisp N Dry Oil
• - Amoy Dark Soy Sauce
• 295G Lee Kum Kee Hoisin Sauce
• 1 Kg Carrots - 1kg
• 1 Head Organic Romaine Lettuce
• - The Tofoo Co. Naked Tofu
• 450 G English Cucumber 450-550g

Instructions

1. 1. Prepare the tofu: Drain 'The Tofoo Co. Naked Tofu' and pat it dry with a paper towel. Cut it into thin strips.
2. 2. Marinate the tofu: In a small bowl, mix 2 tablespoons of 'Amoy Dark Soy Sauce' and 1 teaspoon of 'Billington'S Light Brown Soft Sugar' until the sugar dissolves. Add the tofu strips and let them marinate for 10-15 minutes.
3. 3. Cook the tofu: Heat 1 tablespoon of 'Crisp N Dry Oil' in a non-stick pan over medium heat. Add the marinated tofu strips and cook for 3-4 minutes on each side until golden brown. Remove from the pan and set aside to cool.
4. 4. Prepare the vegetables: Wash and dry the 'Organic Romaine Lettuce,' 'Carrots - 1kg,' and 'English Cucumber 450-550g.' Shred the lettuce into bite-sized pieces. Peel the carrots and julienne them into thin strips. Cut the cucumber into thin matchsticks.
5. 5. Prepare the herbs: Wash and dry the 'Natco Mint' and pick the mint leaves from the stems. If using 'Schwartz Coriander Leaf Jar,' ensure it is ready for sprinkling. If fresh coriander is available, wash, dry, and pick the leaves.
6. 6. Prepare the rice paper wrappers: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 5-10 seconds until it softens. Lay it flat on a clean surface. Repeat this process as needed for each spring roll.
7. 7. Make the dipping sauce: In a small bowl, mix 3 tablespoons of 'Lee Kum Kee Hoisin Sauce' with 1 tablespoon of water to thin it out. Adjust the consistency as needed. Optionally, add a pinch of 'Billington'S Light Brown Soft Sugar' for extra sweetness.
8. 8. Assemble the spring rolls: Place a softened rice paper wrapper on a clean surface. Add a few pieces of 'Organic Romaine Lettuce,' julienned 'Carrots,' cucumber matchsticks, cooked tofu strips, and a few leaves of 'Natco Mint' and 'Schwartz Coriander Leaf Jar' in the center of the wrapper.
9. 9. Roll the spring rolls: Fold the bottom edge of the wrapper over the fillings, then fold in the sides, and roll tightly to form a spring roll. Repeat with the remaining wrappers and fillings.
10. 10. Serve: Arrange the spring rolls on a platter and serve with the prepared 'Lee Kum Kee Hoisin Sauce' dipping sauce on the side.