Gỏi cuốn - Remodeled

Gỏi cuốn (Fresh Spring Rolls) are one of my favorite Vietnamese treats.  My only problem with them is that they are commonly laden with slices of fatty roast pork and shrimp.  As I'm on a current mission to cut most sentient beings out of my diet, I have taken to making them at home. So, here is a vegetarian Gỏi cuốn recipe for you.

Start by gathering your ingredients.  You'll need rice paper, vermicelli noodles (called rice sticks in the States, I buy them pre-soaked here, but it's easy to do at home), and vegetables for your filling.

I like to get my filling ready first.  I have used a variety of ingredients in the past, but I tend to like my spring rolls basic, so my favorites are lettuce, noodles, firm tofu and cabbage.

Slice the tofu into strips and brown them in a pan with a bit of oil.

Add purple cabbage to the hot pan and cook until the cabbage is pliable.

While the tofu and cabbage are cooking, wash and cut the lettuce and prepare your noodles.  Also, have a small bowl of clean water ready for moistening the rice paper.

Once your tofu has cooled off, you're ready to start making your rolls.  Start by freeing some rice paper from their packaging.  Be sure to do this with dry hands, otherwise they will start to soften and disaster will strike.

Start by taking a full sheet of rice paper and wet it using your hands and a cup of water.  You can also use a spray bottle if you have one on hand.  You don't want to drown them in water, just moisten and bathe these delicate subjects. 

Next make a pile of your filling on the moistened rice paper.

Fold and roll the rice paper, which should be soft and sticky by now, like you would with a burrito.  Stack your rolls into a nice little pile and claim victory by shouting to the heavens.

Some variations I have tried include carrots, cucumbers, red bell peppers, really anything to give your rolls a little crunch.

Sauces are of course needed for dipping.  I like to use Thai sweet chili sauce (mix in a tablespoon of crunchy peanut butter for a delicious treat.)

Hoison sauce is also a fine accompaniment.  However, just a bit of soy sauce with some sliced hot peppers will do the trick in a bind.

Dip, eat, and repeat.