Vietnamese Fresh Rolls
Rice paper rolls filled with herbs, noodles, vegetables, and tofu.
Preparation: 30 min · Cooking: 5 min · Total: 35 min · 4 servings
Ingredients
- 12 pc rice paper wrappers
- 120 g thin rice noodles
- 200 g ready-to-eat firm tofu
- 1 pc cucumber
- 1 bunch fresh mint
- 12 pc lettuce leaves
Instructions
Organize and measure everything
Set out 12 rice paper wrappers, 120 g dry thin rice noodles, 200 g ready-to-eat firm tofu, 1 cucumber, 1 bunch fresh mint, and 12 lettuce leaves. Keep the tofu refrigerated until filling the rolls.
Complete the ingredient preparation
Set out a pot, colander, cutting board, mixing bowl, and shallow dish for the wrappers. Wash and dry the cucumber, mint, and lettuce. Use clean hands and utensils for these ready-to-eat fillings.
Cook and cool the noodles
Bring a pot of water to a boil. Cook the 120 g dry rice noodles for about 5 minutes, or as directed on the package, until tender. Drain in a colander, rinse under cold running water, and drain thoroughly; cool promptly before filling the rolls.
Check noodles: 300 seconds
Prepare the fillings
Cut the 200 g ready-to-eat tofu into 12 strips and the cucumber into thin sticks. Pick mint leaves from the bunch; leave the 12 lettuce leaves whole or tear large ones to fit. Keep the tofu chilled while you prepare the wrappers.
Soften and roll
Fill the shallow dish with warm water. Dip one rice paper wrapper briefly until pliable; lay it on a clean board. Add one lettuce leaf, about one-twelfth of the drained noodles, one tofu strip, cucumber sticks, and mint. Fold in the sides and roll snugly. Repeat for all 12 wrappers; do not overfill.
Check the rolls
Check that all 12 rolls hold together, the rice paper is pliable rather than brittle, and the noodles are tender and cool. If a wrapper tears, serve that roll open rather than claiming an extra wrapper.
The rice paper is pliable, and the noodles are tender and cool.
Serve or chill promptly
Serve 3 rolls per person immediately. If saving rolls, wrap individually and refrigerate promptly at 4°C or colder for up to 1 day; do not leave perishable fillings at room temperature for more than 2 hours. Serve chilled; do not reheat assembled rolls.
Tips
- Tofu contains soy. Check rice-paper and noodle labels for other allergens; any separately prepared peanut dip contains peanuts.
Common mistakes
- Overfilling makes the wrappers tear.
- Dry noodles can poke through the rice paper.
Substitutions
- For a non-vegetarian variation, replace the tofu with fully cooked chilled shrimp (shellfish) or cooked omelet strips (egg); keep the same filling volume and avoid cross-contact.
Storage
Best fresh; wrap individually and refrigerate promptly at 4°C or colder for up to 1 day.
Reheating
Do not reheat assembled rolls; serve chilled.
About this recipe
Gỏi cuốn are Vietnamese fresh rice-paper rolls commonly filled with noodles, lettuce, herbs, and often shrimp or pork. This is a vegetarian tofu version, gỏi cuốn chay.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.