Food For Four

Gỏi Cuốn Chay – Vietnamese Vegetarian Rice Paper Rolls

Posted on | January 10, 2013 | Asian Recipes, Vietnamese Recipes | 3 Comments

Goi Chuon Chay - Vegetarian Summer Rolls with Jicama

I think everyone should have a packet of rice paper in their pantry. It is so easy to make fresh and delicious rice paper rolls for a snack or light lunch. You can pretty much wrap anything in it; the choice of fillings is only limited by your imagination.

For these vegetarian rice paper rolls I have gone for the more traditional Vietnamese fillings of jicama, carrot, shitake mushroom, tofu, vermicelli noodles and herbs. I love jicama which is wonderfully sweet and crunchy. Jicama may be hard to find so you may want to substitute it for cabbage.

Vietnamese Vegetarian Rice Paper Rolls

Gỏi Cuốn Chay – Vietnamese Vegetarian Rice Paper Rolls

Makes 15

Vegetarian filling

1 large jicama, peeled and julienned
1 carrot, julienned
4 shitake mushroom, rehydrated in hot water, very thinly sliced
200 fried bean curd puffs, julienned
1 clove garlic, thinly diced
1 tablespoon sugar
1.5 tablespoon soya sauce
1 tbsp oyster sauce
1 teaspoon sugar

Hoisin Peanut Dipping Sauce

3 teaspoons hoisin sauce
3 tablespoons crunchy peanut butter
4 tablespoons water
chopped peanuts

15 rice paper rounds
100 g rice vermicelli noodles
1 cup of mint leaves, roughly sliced
1/2 iceberg lettuce, break into small pieces


For the filling, in a saucepan over medium heat add oil, then add garlic, carrot, jicama, mushroom and bean curd. Cook until soft, stirring gently frequently. Add soya sauce, sugar and oyster sauce. Add a couple pinches of salt. Set mixture aside to cool.

For noodles, cook noodles in a saucepan of boiling water until soften, then rise in cold water, drain well and leave to cool.

For hoisin dipping sauce, in a small saucepan add hoisin sauce, water, sugar and peanut butter. Leave on a low simmer and constantly stirring. Taste test adjust the flavour if required. Remove from heat and let cool.


Prepare all the ingredients (fillings, noodles, rice paper, herbs and lettuce) on the table when you are ready to roll. Prepare a large bowl of boiling water for dipping the rice paper. Dip the rice paper in the water and place on a flat surface (chopping board or large plate). Place a small amount of filling in the centre of the rice paper, add noodles and herbs lettuce on top of the filling. Fold the two sides of the rice paper into the centre over the fillings, then fold the bottom up and roll over to form a tight roll. Repeat the process.

Serve the rolls with hoisin dipping sauce (with each person having their own bowl for the dipping sauce and sprinkled with crushed peanuts).

Goi cuon chay

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3 Responses to “Gỏi Cuốn Chay – Vietnamese Vegetarian Rice Paper Rolls”

  1. Dar
    January 20th, 2013 @ 8:27 pm

    I am glad you are back.I have been following you for a while and tried your recipe. I love Vietnamese foods. This Spring roll simply looks good and healthy. I must try it tomorrow!

  2. Chi
    April 13th, 2013 @ 6:04 pm

    Just discovered your website, it is excellent! i am having a go at the xiu mai recipe today!

  3. Wendy Blanch
    April 17th, 2013 @ 10:39 am

    Please send me this recipe for jicama vegi spribg roll

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