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How to make Goi cuon (tofu rice paper rolls)

Yield = 8
Prep time: 0:30
Cook time: 0:10
Total time: 0:40

Ingredients

  • 110g (2/3 cup) unsalted roasted peanuts
  • 1 tablespoon peanut oil
  • 1 garlic clove, finely chopped
  • 1 long fresh red chilli, halved, deseeded, finely chopped
  • 250ml (1 cup) water
  • 80ml (1/3 cup) coconut milk
  • 2 tablespoons hoisin sauce
  • 150g firm tofu, coarsely chopped
  • 100g fresh shiitake mushrooms, trimmed, thinly sliced
  • 1 carrot, peeled, cut into matchsticks
  • 1 tablespoon soy sauce
  • 1 teaspoon caster sugar
  • 25g rice vermicelli noodles
  • 8 round (22cm-diameter) rice-paper sheets
  • 8 baby cos lettuce leaves
  • 16 fresh mint leaves
  • 2 tablespoons unsalted roasted peanuts, extra, coarsely chopped

Method

  • Step 1 Process the peanuts in a food processor until a coarse paste forms. Heat half the oil in a small saucepan over medium heat. Cook the garlic and chilli, stirring, for 1 minute or until aromatic. Add the peanut, water, coconut milk and hoisin sauce. Bring to the boil. Reduce heat to low. Cook, stirring, for 2 minutes or until the sauce thickens and is deep brown. Set aside to cool.
  • Step 2 Heat the remaining oil in a medium frying pan. Cook the tofu, mushroom and carrot for 3 minutes or until soft. Stir in the soy sauce and sugar. Set aside to cool slightly.
  • Step 3 Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain. Soak 1 rice-paper sheet in warm water for 30 seconds or until soft. Place on a clean work surface. Place 1 lettuce leaf in the centre of the rice-paper sheet. Top with a heaped tablespoon of the tofu mixture, one-eighth of the noodles and 2 mint leaves. Fold in the ends and roll up firmly to enclose the filling. Repeat with the remaining rice-paper sheets, lettuce, tofu mixture, noodles and mint to make 8 rice-paper rolls.
  • Step 4 Transfer to a serving platter and sprinkle with the chopped peanut. Serve with the peanut sauce.