Name: Vietnamese Spring Rolls Gỏi Cuốn Remix
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 rolls
Ingredients: 4 pcs rice paper; 80 g rice noodles; 200 g smoked tofu; 150 g mango; 100 g salad cucumbers; 100 g carrot; 1 handful mint; 1 handful coriander; 80 g romaine lettuce; 30 g peanuts; 1.5 l water; 3 tablespoons fish sauce; 45 ml water; 1 tablespoon caster sugar; 1 pc lime; 1 clove garlic; 1 pc chilli peppers

Step by step process

Prep the ingredients

1
Slice the smoked tofu into thin strips, the mango into slices, and cut the cucumber and carrot into thin julienne strips.
2
Pick the mint and cilantro leaves, tear the romaine into strips, wash everything, and pat dry.
3
In a bowl, mix fish sauce, water, and sugar, stirring until the sugar is fully dissolved.
4
Add the pressed garlic, finely chopped chili, and the juice of the whole lime, and stir to combine.

Cook the noodles

5
Bring a pot of water to a boil, then keep it at a gentle simmer.
6
Add the rice noodles and cook for 3-4 minutes according to the package instructions. Drain in a colander and rinse briefly under cold water.
7
Set out a shallow bowl of lukewarm water and a damp kitchen towel or a clean board for rolling.

Roll and serve

8
Briefly dip one sheet of rice paper into lukewarm water, lay it on the towel, and let it soften for a few seconds.
9
Place a strip of noodles in the center, add tofu, mango, cucumber, carrot, and a little romaine.
10
Scatter mint and cilantro leaves on top, and optionally sprinkle with peanuts. Begin to roll tightly like a burrito.
TIP:
Moisten only the edge of the rice paper, and as you roll, press gently so the roll holds its shape. If the sheet loses stiffness, briefly dip it in water and remove it immediately, so it stays pliable, not soft.
11
Fold the short sides inward and roll into a tight spring roll. Repeat with the remaining sheets.
12
Serve whole or halved diagonally with bowls of nuoc cham for dipping.