Vietnamese Salad Rolls (Gỏi Cuốn) – Recipe From Herbirvoracious

1. 1

   For the dipping sauce

2. 2

   Whisk all ingredients together. Taste and adjust seasoning. Reserve.

3. 3

   For the salad rolls

4. 4

   Arrange all of the ingredients near your work surface. Fill a pie plate or other shallow pan large enough to hold one of the rice paper wrappers with very hot water.

5. 5

   To make one roll, submerge a rice paper wrapper in the hot water for just a few seconds. It will still be fairly firm when you remove it. Don't worry, it will continue to hydrate while you arrange the ingredients.

6. 6

   Place the wrapper on a flat surface. Near the edge closest to you, arrange 2 shiso leaves so they cover about 2/3rds of the width of the edge. Top with a few mint leaves and cilantro sprigs. Top with a small amount of rice noodles - this is hard to measure, but less than you think you should use. Now, in a line parallel to the first, but close to the center, place a slice of cucumber and a few pieces of carrot. Finally, parallel and close to the far edge, arrange two pieces of tofu.

7. 7

   Begin by rolling completely around the herbs and noodles, slightly tucking under. Then fold in the edges like for a burrito, and then continue rolling to enclose the cucumber, carrot, and tofu. You want to use reasonably firm pressure but not enough to burst the wrapper. Don't worry, you'll get the hang of it in just a few tries!

No additional tips available.