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Goi cuon (tofu rice-paper rolls)

Goi cuon (tofu rice-paper rolls) Categories: Vietnamese
Nb persons: 8
Yield: 3-4
Preparation time: 30 - 35 minutes
Total time:

Cooking Time: 10 minutes
    110g (2/3 cup)  unsalted roasted peanuts
    1 tbs  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 tbs  hoisin sauce
    150g  firm tofu, coarsely chopped
    100g  fresh shiitake mushrooms, trimmed, thinly sliced
    1  carrot, peeled, cut into matchsticks
    1 tbs  soy sauce
    1 tsp  caster sugar
    25g  rice vermicelli noodles
    8 round (22cm-diameter)  rice-paper sheets
    8  baby cos lettuce leaves
    16  fresh mint leaves
    2 tbs  unsalted roasted peanuts, extra, coarsely chopped

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.
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.
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.
4. Transfer to a serving platter and sprinkle with the chopped peanut. Serve with the peanut sauce.


Serves 8 as part of a banquet, or double for main meal.

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