Banh Trang Cuon (Vegan Vietnamese Goi Cuon Spring Rolls)
These Vietnamese Goi Cuon salad rolls are also known as Banh Trang Cuon. The main thing here is TONS of fresh herbs and just a little bit of chilies with marinated fried tofu. It’s a spring roll dream come true!
Servings: 12
Calories: 124kcal
Cost: $6.50
Equipment
- Small bowl for tofu marinade
Ingredients
Tofu and noodles:
- 1.4 oz dried rice vermicelli noodles (40 g.)
- 7 oz fried tofu cut into strips
- 1 clove garlic minced
- ½ teaspoon sugar
- 1 teaspoon tamari or soy sauce
Veggies and Rice Paper
- 1 ½ cup shredded lettuce washed and dried (Boston Bibb or red leaf are best)
- ½ cup fresh mint chopped
- ½ cup Thai basil leaves
- ¼ cup chives thinly sliced
- 3 bird’s eye chili thinly sliced (optional)
- 1 cup bean sprouts
- 6 Vietnamese coriander leaves rough chopped (optional)
- ¼ teaspoon salt
Dipping Sauce:
- 2 bird’s eye chilies thinly sliced
- ½ teaspoon ginger grated
- 1 clove garlic minced
- ¼ cup hoisin sauce
- 3 tablespoons
smooth peanut butter
- ¼ cup water
To form and garnish
- 12 large size rice paper wrappers
- Fresh mint leaves
- Thai basil
- Chives thinly sliced
- Bird’s eye chilies thinly sliced
- Toasted sesame seeds
Instructions
- Soak the dried rice vermicelli noodles in warm water until they're soft. Drain and set aside.
- In a small bowl, mix the minced garlic, sugar, and tamari (or soy sauce) to create a marinade for the tofu. Coat the tofu strips evenly with the marinade and set aside.
- Prepare the vegetables: shred the lettuce, and chop the fresh mint, Thai basil, and chives. Thinly slice the bird's eye chilies. Rinse the bean sprouts under cold running water and let them dry in a colander. Chop up your Vietnamese coriander leaves if you are uisng them. Mix all the herbs and veggies together along with the salt.
- For the dipping sauce, combine the thinly sliced bird’s eye chilies, grated ginger, minced garlic, hoisin sauce, peanut butter, and water in a bowl. Using the tines of a fork, mix well until smooth.
- Fill a large bowl with warm water. Working with 2-3 pieces of rice paper, dip each rice paper wrapper in the water for a few seconds. Place the wet rice papers on a clean work surface spread out so each one doesn't stick to the others.
- Place a small amount of the soaked rice vermicelli noodles, marinated tofu, and mixed herbs on each softened rice paper.
- Carefully roll the rice paper over the filling, tucking in the sides to enclose the ingredients tightly. Repeat with the remaining ingredients and rice paper wrappers.
- Serve the goi cuon with the prepared dipping sauce and garnish with fresh mint leaves, Thai basil, sliced chives, bird’s eye chilies, and toasted sesame seeds.
Video
Notes
🍜 Noodle Soak Savvy: Soften rice vermicelli just right; avoid boiling. The ideal texture is key for perfect rolls.
🧲 Marinade Magic: Let tofu soak up the garlic, sugar, and tamari. Marinating overnight is a flavorful bonus.
📜 Wrapper Wisdom: Quick soak for rice paper – seconds matter. Soften, but don't make them fragile.
🌀Rolling Finesse: Fold, then roll tightly to keep ingredients secure. A slightly sticky surface helps for a snug wrap.
🚫Anti-Stick Strategy: Keep rolls apart when serving to prevent sticking. If storing, lightly oil and ensure they don't touch while still tacky.
Nutrition
Calories: 124kcal | Carbohydrates: 19g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 303mg | Potassium: 75mg | Fiber: 1g | Sugar: 3g | Vitamin A: 121IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg