Equipment
Ingredients
Tofu Marinade
- 250 g firm tofu, pressed and cut into thin dominoes
- 15 ml low-sodium tamari
- 5 ml sesame oil
Mushroom and Spinach Filling
- 100 g fresh shiitake mushrooms, stems removed and thinly sliced
- 150 g fresh spinach, washed and tough stems removed
- 1 garlic, minced
- 15 ml water
Seasoned Rice
- 200 g cooked sushi or jasmine rice, warm
- 15 ml rice vinegar
Fresh Vegetables and Wrappers
- 100 g carrots, peeled and finely grated
- 15 g fresh mint leaves
- 15 g fresh cilantro, leaves only
- 10 rice paper wrappers
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 97 kcal
- Protein
- 5 g
- Carbohydrates
- 17 g
- Fat
- 2 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 205 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 218 mg
- Calcium
- 76 mg
- Iron
- 1.4 mg
- Magnesium
- 29 mg
- Phosphorus
- 84 mg
- Zinc
- 0.6 mg
- Vitamin A
- 162 mcg
- Vitamin C
- 6 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.4 mg
- Vitamin K
- 79 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.08 mg
- Niacin
- 1.0 mg
- Folate
- 52 mcg
- Water
- 71 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a shallow bowl, toss the tofu dominoes with the low-sodium tamari and sesame oil. Allow the tofu to marinate for 15 minutes at room temperature.
Heat a non-stick skillet over medium-high heat. Add the marinated tofu and sear for 2 to 3 minutes on each side until golden brown and firm. Transfer the tofu to a plate to cool.
In the same skillet over medium heat, add the water, minced garlic, and sliced shiitake mushrooms. Sauté for 4 minutes until the mushrooms release their moisture and become tender. Add the spinach and cook for 1 additional minute until just wilted. Remove from heat and drain any excess liquid.
In a small bowl, gently fold the rice vinegar into the warm cooked rice until evenly distributed. Allow the seasoned rice to cool to room temperature.
Fill a large shallow dish with warm water, approximately 40°C/105°F. Submerge one rice paper wrapper in the water for 10 to 15 seconds until it becomes pliable but still holds its structure. Carefully transfer the wet wrapper to a damp cutting board.
Working on the bottom third of the wrapper, arrange a few fresh mint and cilantro leaves. Top with a small spoonful of seasoned rice, a pinch of grated carrots, the wilted spinach and mushroom mixture, and 2 to 3 tofu dominoes.
Fold the bottom edge of the rice paper up and tightly over the filling. Fold the left and right sides of the wrapper inward, then continue rolling upward tightly to seal the spring roll completely. Repeat with the remaining wrappers and filling.
Serve the fresh spring rolls immediately with a dipping sauce of your choice, or cover them with a damp kitchen towel to keep them fresh until ready to eat.
Chef's Notes
- Keep your rolling station organized as a precise mise en place before you wet the first wrapper. The rolling process goes quickly and wet rice paper is highly time-sensitive.
- Using a slightly damp wooden cutting board or a wet kitchen towel as your rolling surface prevents the sticky rice paper from adhering to the surface and tearing.
- Slice the tofu into uniform domino shapes to ensure they lay flat against the delicate rice paper. Pointed or jagged edges are the most common cause of wrapper punctures.
- For the best aesthetic result, place the most visually appealing ingredients, like the fresh herb leaves, down on the wrapper first so they show clearly through the translucent exterior once rolled.
Storage
Refrigerator: 2 days — Wrap rolls individually in slightly damp paper towels and place in an airtight container to prevent the rice paper from sticking together or drying out.
Troubleshooting
Rice paper wrapper tears during the rolling process
Cause: The wrapper was soaked in water for too long, or the spring roll was overfilled with ingredients.
Fix: Wrap the torn spring roll tightly in a second, newly dampened rice paper wrapper.
Prevention: Soak the rice paper for no more than 15 seconds and use smaller amounts of filling for each roll.
Spring rolls are soggy and fall apart quickly
Cause: Excess moisture from the cooked spinach and mushrooms.
Fix: Cannot be fixed once assembled, but resting them on a dry paper towel may absorb some exterior moisture.
Prevention: Thoroughly drain and gently press the liquid out of the cooked vegetables before assembling.
Cultural Context
Goi cuon, commonly known as fresh spring rolls or summer rolls, are a traditional Vietnamese dish designed to highlight fresh, vibrant, and cooling ingredients. While traditionally featuring pork and prawn, this plant-based adaptation utilizes seasoned rice and savory tofu to maintain an umami-rich profile. They are traditionally served cold or at room temperature as a refreshing appetizer during the warm, humid months in Southeast Asia.
