Name: Gỏi Cuốn Chay (Vegetarian Fresh Spring Rolls)
Prep time: 25 min
Total time: 25 min
Cuisine: Vietnamese
Ingredients: 12 rice paper wrappers; 100 g vermicelli noodles, cooked and cooled; 1 block firm tofu, pressed, sliced into strips and pan-fried or baked; 1 cup lettuce leaves, torn; 0.5 cup fresh mint leaves; 0.5 cup fresh cilantro leaves; 0.5 cup shredded carrots; 0.5 cup cucumber, julienned; 0.25 cup roasted peanuts, crushed (optional, for garnish); Peanut dipping sauce, for serving

Instructions

1. Prepare your workstation with all ingredients laid out. Fill a shallow dish with warm water. 2. Dip one rice paper wrapper in the warm water for 15-20 seconds until soft and pliable. 3. Lay the wrapper flat on a clean surface. Arrange a few lettuce leaves, mint, cilantro, a small amount of vermicelli noodles, carrots, cucumber, and tofu strips near the bottom edge of the wrapper. 4. Fold the bottom edge over the filling, then fold in the sides tightly. Roll upwards to create a snug spring roll. 5. Repeat with remaining wrappers and filling. Serve immediately with peanut dipping sauce.