Bánh tráng cuốn

Bánh tráng cuốn is a delightful Vietnamese rice paper roll filled with fresh vegetables, herbs, and tofu, offering a burst of flavors and textures. This vegetarian appetizer is perfect for a light meal or as an accompaniment to your favorite dipping sauce.

Ingredients

• Rice paper wrappers - 4 pieces
• Firm tofu - 150 grams, sliced into thin strips
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, julienned
• Fresh mint leaves - 15 grams
• Fresh cilantro - 15 grams
• Lettuce leaves - 4 large
• Peanut butter - 2 tablespoons
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Garlic - 1 clove, minced
• Water - for soaking rice paper

Steps

1. Prepare the tofu by pan-frying it in a non-stick skillet over medium heat until golden brown on all sides, about 8-10 minutes. Remove from heat and set aside.
2. Soak each rice paper wrapper in warm water for about 10-15 seconds until softened. Lay the wrapper flat on a clean surface.
3. In the center of the wrapper, place a piece of lettuce, followed by a few strips of tofu, cucumber, carrot, and red bell pepper.
4. Add a few mint and cilantro leaves on top of the vegetables.
5. Fold the sides of the rice paper over the filling, then roll from the bottom up to form a tight wrap. Repeat with the remaining wrappers and filling.
6. In a small bowl, mix the peanut butter, soy sauce, lime juice, and minced garlic to create a dipping sauce.
7. Serve the fresh spring rolls with the peanut dipping sauce on the side.

Nutrition

• Calories: 210
• Protein: 9 g
• Carbs: 26 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables and herbs.
• High in protein from tofu, which supports muscle health.

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