Gỏi cuốn— Vietnamese Spring Rolls Recipe
By Bb Kitchen
Rice vermicelli - cooked, rinsed in cool water and drained
1 Carrots, sliced into strips
1/4 Cucumber, sliced into strips
1 Red Pepper, cut unto matchsticks
Fresh Thai Basil
1 Avocado, sliced
4 tablespoons Creamy Peanut Butter
2 tablespoons Rice Vinegar
2 tablespoons Tamari
2 tablespoons Maple Syrup
1 tablespoons Toasted Sesame Oil
2 cloves Garlic, pressed or minced
2 to 3 tablespoons Water, as needed
1 Prepare all the ingredients so you have them ready on hand when you start.
2 Fill a shallow pan with water. Place one rice paper in the water and let it rest for about 20 seconds. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy.
3Place your fillings in the centre of the rice paper.
4Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.
5Peanut Sauce: In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.