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Goi cuon (tofu rice-paper rolls)
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Dip fresh spring rolls in delectable spicy peanut sauce for a delightful bite.
Ingredients:
  • 110g (2/3 cup) unsalted roasted peanuts
  • 18.20 gm peanut oil
  • 1 garlic clove, finely chopped
  • 1 long fresh red chilli, halved, deseeded, finely chopped
  • 80ml (1/3 cup) coconut milk
  • 43.20 gm hoisin sauce
  • 150g firm tofu, coarsely chopped
  • 100g fresh shiitake mushrooms, trimmed, thinly sliced
  • 1 carrot, peeled, cut into matchsticks
  • 21.00 gm soy sauce
  • 5.00 gm caster sugar
  • 25g rice vermicelli noodles
  • 8 round (22cm-diameter) rice-paper sheets
  • 8 baby cos lettuce leaves
  • 16 fresh mint leaves
  • 40.00 ml unsalted roasted peanuts, extra, coarsely chopped
Instructions:
  • Combine peanuts in a food processor until a coarse paste forms. Heat half of the oil in a small saucepan over medium heat. Sauté garlic and chili for 1 minute until aromatic. Stir in peanut paste, water, coconut milk, and hoisin sauce. Bring mixture to a boil, then reduce heat to low. Cook and stir for 2 minutes until the sauce thickens and turns deep brown. Allow the sauce to cool.
  • In a medium frying pan, heat the remaining oil. Cook the tofu, mushroom, and carrot until soft, about 3 minutes. Add the soy sauce and sugar, then let it cool slightly before serving.
  • Place the noodles in a heatproof bowl and cover with boiling water, allowing them to soften for 5 minutes. Drain the noodles. Soften 1 rice paper sheet by soaking it in warm water for 30 seconds. Lay the rice paper sheet on a clean work surface. In the center, add 1 lettuce leaf, a heaping tablespoon of the tofu mixture, one-eighth of the noodles, and 2 mint leaves. Fold the ends in and roll up tightly to seal the filling. Repeat these steps with the remaining ingredients to create 8 delicious rice paper rolls.
  • Place the dish on a serving platter and garnish with chopped peanuts. Serve alongside the peanut sauce.

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