Vegetarian Vietnamese Fresh Spring Roll
Makan Tengah Hari • Malaysia
How to Make Vegetarian Vietnamese Fresh Spring Roll (Traditional & Healthy Version)
Vegetarian Vietnamese Fresh Spring Roll, or 'Goi Cuon Chay', is a light and refreshing dish beloved in many Malaysian homes, especially among those seeking healthy, plant-based meals. Introduced through the Vietnamese community in Malaysia, these fresh rolls have become a popular lunch choice, especially in multicultural cities like Kuala Lumpur and Penang. The vibrant medley of local vegetables such as taugeh (bean sprouts), daun ketumbar (coriander leaves), and daun pudina (mint) is wrapped in delicate rice paper, making it a feast for the eyes and the palate. What sets the Malaysian version apart is the incorporation of local herbs and the optional use of lemongrass-infused tofu, which adds a subtle aromatic depth. The dipping sauce, often featuring kacang tanah (peanuts) and limau nipis (lime), reflects Malaysia's love for robust yet balanced flavors. Ideal for a quick lunch or a light dinner, these spring rolls are perfect for anyone seeking a nutritious, low-calorie meal without sacrificing taste. Their fresh and crunchy texture, combined with hints of sweet, sour, and savory notes, makes them a delightful addition to Malaysia's multicultural cuisine.
Bahan-bahan(untuk 3-4 rolls per person)
- 8 sheets Rice paper wrappers (banh trang)
- 100g Firm tofu (cut into strips, optional lemongrass marinade)
- 1 medium Carrot (julienned)
- 1/2 medium Cucumber (julienned)
- 1/2 cup Taugeh (bean sprouts) (fresh)
- 1/4 cup Daun ketumbar (coriander leaves) (roughly chopped)
- 1/4 cup Daun pudina (mint leaves) (fresh)
- 4 leaves Butterhead lettuce (halved)
- 40g Vermicelli rice noodles (cooked)
- 2 tbsp Crushed peanuts (for sauce) - pilihan
- 2 tbsp Soy sauce (light)
- 1 tbsp Lime juice (limau nipis)
Arahan
- 1
Prepare all vegetables by washing and julienning the carrot and cucumber. Roughly chop daun ketumbar and daun pudina. Rinse taugeh and let them dry.
5 minutes
Use a damp kitchen towel to keep herbs fresh while prepping.
- 2
Cut tofu into thin strips. Optionally, marinate with a little soy sauce and finely chopped lemongrass, then pan-fry until golden.
8 minutes
Let tofu cool before assembling to keep rice paper from tearing.
- 3
Cook rice vermicelli noodles according to package instructions, drain, and set aside.
5 minutes
Rinse noodles with cold water to prevent sticking.
- 4
Fill a large shallow dish with warm water. Dip one rice paper sheet for 5-10 seconds until just pliable. Lay flat on a clean surface.
2 minutes
Do not over-soak rice paper; it will continue to soften as you work.
Kenapa hidangan ini sihat
This spring roll recipe is a healthy choice due to its abundance of fresh, raw vegetables, minimal use of oil, and lean plant-based protein source. It's low in calories, making it ideal for weight management or light lunches. The balance of fiber, vitamins, and minerals helps support digestion, immunity, and overall well-being. It's also suitable for vegetarians and can be adapted for vegans, making it a versatile and inclusive meal.
Vegetarian Vietnamese Fresh Spring Rolls are packed with vitamins A, C, and K from the variety of fresh vegetables. The tofu provides plant-based protein, while the rice noodles and wrappers offer a moderate amount of carbohydrates for sustained energy. The inclusion of daun ketumbar and daun pudina introduces antioxidants and digestive benefits. The dish is naturally low in fat, and the peanut-lime sauce adds healthy unsaturated fats and minerals like magnesium.
Petua
- 💡Prep all fillings before softening rice paper for smooth assembly.
- 💡Keep a damp towel over finished rolls to maintain freshness.
- 💡Add local herbs like daun selasih (basil) for extra aroma.
Penyimpanan & hidangan
Spring rolls are best eaten fresh but can be stored in an airtight container lined with a damp towel for up to 8 hours in the refrigerator. Avoid stacking to prevent sticking. Dipping sauce can be refrigerated separately for 2 days.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 60.0 kcal |
