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The Asian Vegan Kitchen Publisher: Kodansha International © 2008 by Hema Parekh ISBN: 9784770030696

Reprinted with permission from the publisher, Kodansha International.

Vietnamese Transparent Spring Rolls (p. 137)
Goi cuon

Serves 4

These crystal-clear rolls, filled with thin slivers of vegetables, are easily one of the most popular Vietnamese dishes. I loved these rolls the first time I tried them and immediately became a fan of Vietnamese food.

Directions

1. Bring the vermicelli to a boil in a small saucepan and cook for 2-3 minutes until soft. Drain and set aside. Halve the shiitake caps and slice the tofu into thin strips. Slice the daikon and carrot into 2-inch (5-cm) julienne strips.

2. Use a water sprayer to wet the spring roll wrappers. Place on a flat surface.

3. Make a line of vegetables along the bottom half of the wrapper, starting with the shiso leaves and 2 pieces of shiitake. Place about two tablespoons of the other vegetables, some basil, chives, vermicelli, and tofu on top of the leaves and shiitake.

4. Spray a little more water over the wrappers if the edges seem dry. Roll over once to cover the filling and fold the sides in to secure the ends. Roll up to the end of the sheet. Repeat with the rest of the rice sheets until all the filling has been used.

5. To serve, slice each roll in half diagonally to display the colorful vegetable filling. Arrange over a bed of coriander and mint leaves and serve immediately with Spicy Peanut Sauce.