Gỏi cuốn tôm chay

Gỏi cuốn tôm chay is a refreshing Vietnamese spring roll filled with vibrant vegetables and plant-based shrimp, perfect for a light appetizer. These rolls are served with a zesty dipping sauce that enhances their fresh flavors.

Ingredients

• Rice paper wrappers - 8 pieces
• Vegetarian shrimp (or textured vegetable protein, TVP) - 100 grams
• Lettuce leaves - 4 large leaves
• Cucumber - 1 small, julienned
• Carrot - 1 medium, julienned
• Fresh mint leaves - 1/4 cup
• Fresh basil leaves - 1/4 cup
• Rice vermicelli noodles - 50 grams, cooked
• Peanut butter - 2 tablespoons
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Chili sauce (optional) - 1 teaspoon

Steps

1. Prepare the rice vermicelli noodles according to package instructions, then drain and set aside.
2. If using TVP, rehydrate it in hot water for about 10 minutes, then drain and squeeze out excess water.
3. Julienne the cucumber and carrot into thin strips and set aside.
4. Fill a shallow dish with warm water. Soak one rice paper wrapper in the water for about 10-15 seconds until soft, then lay it flat on a clean surface.
5. On the lower third of the rice paper, place 1 lettuce leaf, a small handful of rice vermicelli noodles, a few pieces of cucumber and carrot, and a few mint and basil leaves. Add 12-15 pieces of vegetarian shrimp on top.
6. Fold the sides of the rice paper over the filling, then roll it tightly from the bottom up to enclose the filling completely. Repeat for the remaining wrappers and filling.
7. In a small bowl, mix the peanut butter, soy sauce, lime juice, and chili sauce (if using) to create the dipping sauce.
8. Serve the spring rolls with the dipping sauce on the side.

Nutrition

• Calories: 210
• Protein: 7 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories, making it a healthy appetizer option.

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