Inspired by: Gỏi cuốn
- Pitta seasonJun – Sep in the north
Warm Vegetable Rice-Paper Rolls
- Serves
- 4
- Portion
- 3 rolls
- Time
- 40 min
- Texture
- Soft
- Season
- Pitta season (summer)
- Dosha
- Vata
- Pitta
- Kapha
Pitta–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Rice paper wrappers | 12 sheets | 90 g | 450 g | |
| Rice noodles (dry) | vermicelli, cooked soft | 80 g | 400 g | |
| Tofu, firm | baked, strips | 200 g | 1000 g | |
| Carrot | julienned, blanched | 100 g | 500 g | |
| Lettuce | soft leaves | 60 g | 300 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | mint, Thai basil, coriander | 15 g | 75 g | |
| Cucumber | strips | 80 g | 400 g | |
| Peanuts | for sauce | 40 g | 200 g | |
| Miso (white or barley) | 2 tsp | 10 g | 50 g | |
| Jaggery (gur) | 1½ tsp | 8 g | 40 g | |
| Lemon juice | lime | 10 ml | 50 ml | |
| Water | ¼ cup warm | 60 ml | 300 ml |
Method
How to cook it
Step 1: Dip each rice paper 3 seconds in warm water.
Step 2: Layer lettuce, noodles, tofu, carrot, cucumber and herbs; roll tightly.
Step 3: Blend peanuts, miso, jaggery, lime and warm water to a dipping sauce.
Step 4: Serve the same day at room temperature.
Nutrition
Per serving, estimated
Low salt · 0.3 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromPrawns and pork→Totofu
- FromHoisin→Tomiso–peanut sauce
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