Gỏi Bánh Tráng

Gỏi Bánh Tráng is a vibrant and refreshing Vietnamese salad made with rice paper, fresh vegetables, and a zesty dressing. This vegan dish is not only light and nutritious but also packed with flavors and textures that excite the palate.

Ingredients

• Rice paper - 4 sheets
• Cucumber - 100 grams, julienned
• Carrot - 100 grams, julienned
• Red bell pepper - 100 grams, julienned
• Fresh mint leaves - 15 grams, chopped
• Fresh cilantro - 15 grams, chopped
• Lettuce leaves - 4 large leaves, torn
• Tofu - 100 grams, firm, sliced and pan-fried
• Peanuts - 30 grams, crushed
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Agave syrup - 1 teaspoon
• Chili flakes - 1/2 teaspoon (optional)

Steps

1. Prepare all vegetables by washing and julienning the cucumber, carrot, and red bell pepper. Set aside.
2. In a small bowl, whisk together soy sauce, lime juice, agave syrup, and chili flakes to create the dressing.
3. Heat a non-stick pan over medium heat and lightly sauté the sliced tofu until golden brown on both sides. Remove from heat.
4. Fill a large bowl with warm water. Dip one rice paper sheet in the water for about 10-15 seconds until it softens, then lay it flat on a clean surface.
5. Layer a piece of lettuce, followed by cucumber, carrot, red bell pepper, fresh mint, cilantro, and a few slices of tofu on the rice paper.
6. Fold the sides of the rice paper over the filling, then roll it tightly from the bottom to create a spring roll. Repeat with the remaining sheets and filling.
7. Serve the rolls with the dipping sauce and garnish with crushed peanuts on top.

Nutrition

• Calories: 250
• Protein: 10 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in plant-based protein and healthy fats from tofu and peanuts.

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