Vietnamese Pork Spring Roll
Makan Tengah Hari • Malaysia
How to Make Vietnamese Pork Spring Roll (Traditional & Healthy Version)
Vietnamese Pork Spring Rolls, known locally as 'Goi Cuon', are a fresh and vibrant lunch option that beautifully reflect the multicultural tapestry of Malaysian cuisine. In Malaysia, this dish is commonly enjoyed by the Vietnamese diaspora and food enthusiasts who appreciate light, wholesome meals packed with herbs and local flavors. Our vegetarian adaptation is inspired by Malaysian ingredients like daun ketumbar (coriander leaves), taugeh (bean sprouts), and locally-grown lemongrass, making it a perfect harmony of Vietnamese origins with a Malaysian twist. Unlike the deep-fried popiah, these spring rolls are not fried, keeping them light and refreshing—ideal for our tropical climate. The translucent rice paper wraps around a colorful medley of vegetables, tofu, and aromatic herbs, making each bite a crunchy, juicy, and fragrant experience. The accompanying dipping sauce, infused with limau nipis (lime) and a hint of cili padi (bird’s eye chili), delivers a tangy punch that Malaysians love. Enjoyed as a lunch or light snack, these rolls are a popular choice at gatherings, pasar malam, or as a quick, healthy meal at home.
Bahan-bahan(untuk 3 large rolls per person (approx. 200g per serving))
- 6 sheets Rice paper wrappers (Bánh tráng)
- 100g Firm tofu (cubed, pressed)
- 1 medium Carrot (julienned)
- 1 small Cucumber (julienned)
- 1 cup Bean sprouts (taugeh, rinsed)
- 1/2 cup Fresh coriander (daun ketumbar, chopped)
- 1/4 cup Fresh mint leaves (daun pudina)
- 4 leaves Lettuce leaves (romaine or butterhead, torn)
- 1 stalk Lemongrass (finely minced)
- 2 tbsp Roasted peanuts (crushed, for garnish) - pilihan
- 2 tbsp Soy sauce (reduced sodium)
- 2 tbsp Lime juice (limau nipis, for dipping sauce)
- 1 small Bird's eye chili (cili padi, finely chopped (optional)) - pilihan
- 1 tsp Brown sugar (gula perang)
Arahan
- 1
Press and cube the firm tofu. In a non-stick pan, lightly sauté tofu cubes with minced lemongrass until golden brown. Set aside to cool.
8 minutes
Press tofu ahead of time to remove excess water for a firmer texture.
- 2
Julienne the carrot and cucumber. Rinse and drain bean sprouts (taugeh). Prepare fresh herbs: chop coriander and mint, and tear lettuce leaves into large pieces.
5 minutes
Use a mandoline for even, thin vegetable strips.
- 3
Fill a large shallow dish with warm water. Dip each rice paper wrapper for 10-15 seconds until pliable but not too soft.
3 minutes
Work one wrapper at a time to prevent sticking.
- 4
Lay softened rice paper on a clean damp towel. Arrange lettuce, tofu, carrot, cucumber, taugeh, coriander, and mint on the lower third of the wrapper.
2 minutes
Do not overfill; this makes rolling easier.
Kenapa hidangan ini sihat
These spring rolls are a healthy choice because they are not deep-fried, use little oil, and are loaded with fresh, natural Malaysian vegetables and herbs. The inclusion of tofu increases protein, while replacing pork makes it vegetarian-friendly and reduces saturated fat. The light, tangy dipping sauce is lower in sugar and sodium, supporting a balanced diet. This dish is ideal for those seeking a nutritious, satisfying lunch without compromising on flavor.
This vegetarian Vietnamese Pork Spring Roll recipe is rich in plant-based protein from tofu, and packed with vitamins A and C from carrots and mint. The use of fresh herbs provides antioxidants, while the rice paper is low in fat and gluten-free. Bean sprouts (taugeh) are a good source of folate and fiber, supporting digestion. Lemongrass offers anti-inflammatory benefits. The overall macro profile is balanced, making it suitable for calorie tracking, weight management, and heart health.
Petua
- 💡Tip 1: Keep your hands wet when handling rice paper to prevent sticking.
- 💡Tip 2: Prepare all fillings before softening wrappers to assemble quickly.
- 💡Tip 3: For extra flavor, marinate tofu with a little soy sauce and lemongrass before sautéing.
Penyimpanan & hidangan
Store assembled rolls in an airtight container lined with a damp cloth for up to 4 hours in the refrigerator. Best consumed fresh. Dipping sauce can be refrigerated separately for up to 2 days.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 80.0 kcal |
