Vegetarian Rice Paper Rolls- Gỏi Cuốn Chay

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Vegie rice paper rolls- lady rice

 

In Australia we love our soft Rice Paper Rolls; especially fresh and bursting with herbs and vegetables. Rice Paper Rolls are also popular around the world.

In America and many other countries they are known as Summer Rolls, Salad Rolls or Spring Rolls. To add to this list, the South Vietnamese people call them Gỏi Cuốn, while the North Vietnamese know them as Nem Cuốn.

Rice-paper rolls are usually eaten together with your family or guests and everyone makes their own rolls. The ingredients are laid on the table for everyone to help them-selves.

In this vegetarian rice paper roll recipe, I have included  crispy shredded potatoe from Luke Nguyen’s recipe, to add another layer of texture which I am sure you will love.

Another interesting ingredient in this recipe is Woodear mushrooms (Nấm mèo).

Woodear mushrooms have been described as ear like in appearance. As you can see their very dark almost black in colour and have a soft velvet exterior.

The woodear mushroom has a firm internal structure, which gives you crunch when you eat it. Surprisingly they do not have a strong earthy flavour like other mushrooms such as Shiitake. Asians value woodear for their crunch and their health benefits.

Wood Ear Mushrooms- Lady Rice Wood Ear Mushrooms- Lady Rice

 

Health benefits for Woodear (Auricularia Auricula) are cholesterol-lowering properties, they also contain Vitamin B, C, D and iron. Source: fungusamongus.com

 RECIPE

Preparation time is 30mins, makes 10+ rolls

Ingredients:

2 large potatoes, shredded finely

4 pieces of rice noodles

1 small head of lettuce

1 bunch of mixed herbs such as Vietnamese Mint, Perilla and Mint

½  small bunch of Coriander (Cilantro)

2 Lebanese Cumcumbers, thinly sliced

2 Carrots, shredded or julienne

100 gms Wood Ear Mushrooms, thinly sliced (you can substitute with Shitake Mushrooms)

125gm firm tofu, thinly sliced

1 medium white onion, thinly sliced

2 tablespoons of soy sauce

2 tablespoons of vegetarian oyster sauce

Sesame seeds to garnish

500ml of Vegetable Oil for deep frying

1 packet of rice-paper (4-6 sheets per person)

 

Dipping Sauce (recipe adapted from Phamfatale):

3 tablespoons soy sauce

3 tablespoons of white sugar

3 tablespoons of lemon

6 tablespoons of water

1 small chilli, chopped finely

Or you can use my Nuoc Mam Cham recipe here

 

Method:

Step 1. Peel and grate the potatoes with a mandolin then place them on paper towel to absorb the moisture.

Step 2. Pour the oil into a small pot, turn the heat on the stove to medium-high. Test the oil by adding a piece of potato into the pot and if it sizzles the oil is ready. Deep fry the grated potatoes until golden brown and set aside on paper towel.

Step 3. Next fill a medium sized pot 3/4 with water and place onto the stove on high. When the water starts to bubble add the noodles.

Step 4. Once the noodles are cooked al dente, which should be about 3-5 minutes, remove and drain in colander. Run  cold water over the noodles to stop them from cooking.

Step 5. Wash the lettuce and herbs and place them on a plate ready to use.

Step 6. In a fry pan on medium heat add a dash of oil and cook the onion until it softens.  Then add the carrots, tofu, wood ear mushrooms, soy and oyster sauce. Cook for another further 2 minutes and take it off the heat.

Step 7. If you are rolling rice paper rolls for your guests then prepare your workstation with all the ingredients ready to go.  If guests are helping themselves then set everything in the middle of the table.

Step 8. To rehydrate the rice paper, grab a big bowl of hot water. Rehydrate the ricepaper- by dipping it quickly into the water and rotating it. Do not drown or submerge the ricepaper as it will become soggy and unworkable.

Step 9. Next, line all your noodles, filling and herbs on the rehydrated paper as evenly as possible, scatter the sesame seeds on top.

Roi Cuon Chay- Filling

Step 10. Then fold over the sides  and back to hold the filling in.

Rolls with sides folded- Lady RiceRolled Vegetarian roll- Lady Rice

Step 11. Continue rolling the rice paper and apply a small amount of pressure until you have a perfect roll!

I have also created a clip to help you roll, click below!

 

Rice paper rolls should be eaten as soon as possible or the paper will start to harden. Place a damp cloth over them if you intend to serve them later.

Enjoy!

Lady Rice xx

Lady Rice

About Lady Rice

wild and organic Vietnamese cooking View all posts by Lady Rice →
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5 Responses to Vegetarian Rice Paper Rolls- Gỏi Cuốn Chay

  1. Vanessa says:

    These look so great and I love the video! I love rice paper rolls and look forward to more Lady Rice inspired rolls :)

  2. CaAtherine says:

    You are amazing!
    Ann has given me lessons on rolling rice paper rolls, which have made my lunches a lot more interesting.

    Thanks Ann…x

  3. Melody says:

    These look soooo good! They look so good in the photos, I want to have some now! I have never had much success with rolling rice paper – it always splits on me. I guess, like you told one person, `practice, practice, practice` :)

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