Crispy Tofu Spring Rolls
CRISPY TOFU SPRING ROLLS (Gỏi cuốn)😍
One of the best things that could have happened to me is living with my Vietnamese roommate - OBVIOUSLY for the friendship the most, but also to have someone to introduce me to all types of Vietnamese food. Once I learned how to wrap a spring roll, there was no stopping me from making them all the time - they are so fresh, come together in no time, and are truly a perfect meal. I used my favorite method of making tofu - tossing in cornstarch before shallow frying and used that as a filling in place of my regular shrimp to make these vegetarian. The result is crispy tofu, fresh herbs, crunchy veggies, all wrapped up in rice paper and dipped in a killer sauce. You’ve gotta try these!
Gỏi cuốn, or Vietnamese spring rolls traditionally consist of pork, prawn, vegetables, bún (rice vermicelli), fresh herbs, lettuce, and other ingredients wrapped in Vietnamese bánh tráng (rice paper). They are a very popular appetizer commonly found in Vietnamese restaurants and are typically served fresh at room temperature with a hoisin based dipping sauce. This is my interpretation of the dish approved by my roommate (not to toot my horn but she did say she could eat these every day ;)) I hope you love these as much as we do!
**I don’t recommend making these ahead of time as the rice paper can get dry as it sits. If you have to make ahead, wrap tightly in plastic wrap and eat within a day, or prep the rest of the ingredients and just make the spring rolls before serving.
Serves 2 as a meal, 4 as an appetizer.
Ingredients:
For the Tofu Spring Rolls:
4 spring roll wrappers (I use the 3 ladies brand)
½ block of firm tofu, cut into ½” slices
2 tbsps cornstarch or arrowroot
2 tbsps neutral oil
2 small persian cucumbers, cut into matchsticks
1 large carrot, peeled and cut into thin strips using a vegetable peeler (or shredded carrot)
4 leaves romaine or red leaf lettuce
1 cup cooked vermicelli noodles
Mint
Cilantro
Salt to taste
For the Peanut Hoisin Sauce:
3 tbsps crunchy peanut butter
3 tbsps hoisin sauce
2 tbsps coconut milk
1 tsp sriracha or chili garlic sauce
2-4 tbsps hot water (depending on the consistency you like your sauce)
Directions:
For the Tofu Spring Rolls:
Cook vermicelli noodles according to package instructions. Rinse under cold water to cool.
Cut tofu into ½” slices and pat dry with a paper towel. Season with salt and let sit for 5 minutes to draw out more moisture.
While the tofu is sitting, add mix peanut butter, hoisin sauce, coconut milk, and sriracha or chili garlic paste to a bowl. Add hot water and whisk, continuously adding hot water until desired consistency is reached.
Add cornstarch to a plate and season with salt. Get a skillet up to medium high heat and drizzle in the oil. It should be enough oil to cover the bottom of the pan to shallow fry the tofu.
Pat the tofu dry one more time on both sides with paper towels. Add to the cornstarch and toss to coat, then add to the pan once the oil is hot. It should sizzle when it hits the pan.
Cook the tofu 2-3 minutes per side or until a nice light golden brown and crispy. Transfer to a paper towel lined plate to drain off excess grease, and cut each slice down the middle vertically so you end up with approximately 2x6” strips.
Add warm water to a large bowl and rotate each individual rice paper in the warm water for 6-10 seconds until more pliable (you want it to still be firm when you remove it from the water, it will soften more as it sits on the plate).
Place on a plate, add the lettuce, mint, and cilantro to the bottom third of the sheet and top with the vermicelli noodles. Behind the vermicelli, add the carrots, cucumber, and tofu - you want the prettier ingredients to be facing down.
Fold in each side and roll tight. Serve with the dipping sauce and enjoy! 🤤
