Vietnamese veg parcels

Ingredients:

Preparation mode:

Vietnamese Veg Parcels (Vegetarian Fresh Spring Rolls) — a light, healthy recipe perfect for lunch, appetizers, or party platters. These Vietnamese veg parcels (gỏi cuốn chay) layer crisp vegetables, fresh herbs, rice vermicelli and marinated tofu in delicate rice paper for a burst of flavor in every bite. They’re quick to assemble, naturally gluten-free (use tamari for GF soy) and ideal for vegan diets.

Ingredients (makes 8 parcels)
– 8 rice paper wrappers
– 100 g rice vermicelli, cooked and drained
– 200 g firm tofu, pressed and sliced
– 1 large carrot, julienned
– 1 small cucumber, julienned
– 1 ripe avocado, sliced (optional)
– 1 cup mixed lettuce leaves
– 1/2 cup fresh mint, cilantro and Thai basil, roughly chopped
– 2 tbsp soy sauce, 1 tsp sesame oil (for tofu)
– Lime-peanut dipping sauce (recipe below)

Lime-Peanut Dipping Sauce
– 3 tbsp smooth peanut butter
– 2 tbsp hoisin sauce or 1 tbsp tamari + 1 tbsp brown sugar
– 1 tbsp lime juice
– 1-2 tbsp warm water to thin
– Chili flakes or sriracha to taste

Method
1. Prepare tofu: pan-fry tofu slices in a little oil with soy sauce and sesame oil until golden on both sides. Set aside to cool, then slice thin.
2. Soak vermicelli in hot water for 3–4 minutes, drain and toss with a drizzle of sesame oil to prevent sticking.
3. Assemble sauce: whisk peanut butter, hoisin/tamari, lime juice and warm water until smooth; adjust sweetness, saltiness and heat.
4. Fill a shallow dish with warm water. Working one at a time, dip a rice paper for 5–8 seconds to soften — it will continue to soften on the work surface.
5. Lay softened wrapper on a clean surface. In the lower third, place a few lettuce leaves, a small handful of vermicelli, carrot, cucumber, a couple of tofu slices, avocado (if using) and a few herbs.
6. Fold the bottom edge over the filling, fold the sides in, then roll tightly to seal. Repeat with remaining wrappers.
7. Serve immediately with lime-peanut dipping sauce. For make-ahead, cover tightly with damp paper towel and plastic wrap; consume within a few hours.

Tips & SEO keywords
– Use fresh herbs for authentic Vietnamese flavor.
– Swap tofu for tempeh or mushrooms for variety.
– Keywords: Vietnamese veg parcels, vegetarian spring rolls, gỏi cuốn chay, vegan Vietnamese recipe, easy Vietnamese recipe.

These Vietnamese veg parcels are colorful, nutritious and irresistibly fresh — perfect for anyone searching for an easy vegetarian spring roll recipe.

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step 1
Soak the rice fl our pancakes according to pack instructions or in boiling water for 30 secs. Remove and cool on kitchen paper. Soak the rice noodles according to pack instructions, then drain and cut them into 2cm strips.

step 2
Lay a rice pancake on a board and arrange some rice noodles, chicken, vegetables and herb leaves about a third of the way up, leaving a 1cm edge at the side. Fold the sides over the vegetables and then roll up lengthways to make a cigar. Store in the fridge, covered with moist kitchen paper for up to 1 day.

step 3
Mix together the ingredients for the dipping sauce and put into a bowl. To serve, arrange the rolls on a plate along with the leaves and herbs. To eat, wrap each roll in a piece of lettuce with a herb sprig and dunk into the sauce.