Bánh Tráng Chay

Bánh Tráng Chay is a vibrant Vietnamese vegan pasta dish that combines rice paper with fresh vegetables and aromatic herbs, creating a delightful fusion of textures and flavors. This easy-to-make dish is perfect for a light meal or as a refreshing appetizer.

Ingredients

• Rice paper - 6 sheets
• Rice vermicelli noodles - 100 grams
• Tofu (firm) - 150 grams, cubed
• Carrot - 1 medium, julienned
• Cucumber - 1 medium, julienned
• Red bell pepper - 1 medium, julienned
• Lettuce leaves - 4 large, torn
• Fresh mint leaves - 10 leaves
• Fresh cilantro - 10 sprigs
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Lime juice - 1 tablespoon
• Peanut butter - 1 tablespoon
• Water - 100 ml

Steps

1. Cook the rice vermicelli noodles according to package instructions, then drain and set aside.
2. In a pan, heat sesame oil over medium heat and sauté the cubed tofu until golden brown, about 5-7 minutes. Remove from heat and set aside.
3. Prepare the dipping sauce by mixing soy sauce, lime juice, and peanut butter in a bowl until smooth.
4. Fill a shallow dish with warm water. Dip one rice paper sheet into the water for about 10 seconds or until pliable, then lay it on a clean surface.
5. Layer a lettuce leaf, a small amount of cooked vermicelli, tofu cubes, and a mix of carrot, cucumber, and bell pepper on the rice paper.
6. Add a few mint and cilantro leaves on top of the vegetables.
7. Fold the sides of the rice paper over the filling, then roll it tightly from the bottom to the top to form a spring roll. Repeat with the remaining rice paper and filling.
8. Serve the rolls with the dipping sauce on the side.

Nutrition

• Calories: 300
• Protein: 12 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in plant-based protein from tofu.
• Low in saturated fat, promoting heart health.

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