Gỏi Cuốn Chay (Vegetarian Rice Paper Rolls) - Wok And Kin

Có thể bạn quan tâm

Pin41ShareYum1Email Jump to Recipe Print Recipe

Mum’s Gỏi Cuốn Chay is a terrific way to enjoy fresh rice paper rolls! They’re 100% meat-free and packed with signature Vietnamese herbs. Learn how to turn the classic shrimp version into a delicious Meatless Monday meal or fill them with toppings inspired by Mum’s vegetarian noodle salad. She even shows you how to make a vegan Hoisin Peanut Sauce dip!

A fresh and guilt-free meal

When I asked Mum if she could teach me how to make Gỏi Cuốn Chay, I didn’t expect that she would go out of her way to make it an EXACT vegetarian replica of the shrimp and pork belly version!

Many recipes call for fried tofu and vegetables, but Mum’s version stays true to the original form. The only difference is that it’s completely meat-free. And just like the non-vegetarian ones, these rolls are undeniably fresh and plump with springy and crunchy textures.

But what takes these appetizers to new heights is the dipping sauce. Made using peanut butter and sweet soybean paste, it’s smooth, creamy and perfectly balanced with sweet, savory and tangy flavors.

Together with the Vegetarian Gỏi Cuốn, you’ll keep going back for more. I know it’s true because I certainly did!

What is vegetarian shrimp made of?

If you walk into an Asian vegetarian specialty shop, you’ll find frozen vegan shrimps in the freezer section. They have a similar appearance to regular cooked and deshelled shrimps, but the taste and texture is quite different.

They’re made using a mixture of starch, water, oil, konjac (a vegan gelatin), seaweed and pea extracts and seasoning for flavor. Each one is shaped into the shape of a shrimp and they even come colored with the orange stripes!

Because of the ingredients used to make them, there isn’t much taste. The texture is more like what you would find in a springy fish ball or in mock meats. That’s why wrapping them with herbs in Gỏi Cuốn Chay and dipping everything in sauce makes it so tasty!

Gỏi Cuốn Chay on a chopping board surrounded by more Gỏi Cuốn Chay and fresh herbs.

Why this recipe works

Vegan shrimp and ham replicates a classic shrimp and pork belly roll but without using any meat.
The simple ingredients are paired with a creamy sweet and savory sauce for the perfect flavor balance.
Adding fresh Vietnamese herbs keeps the dish healthy and loaded with fragrance.

What you’ll need

For the wrap and filling

A plate of sliced vegetarian ham, colanders of lettuce, herbs and vegan shrimp, a bowl of hot water and a packet of rice paper.

About the filling ingredients

Every family makes their Gỏi Cuốn Chay differently. You can wrap them with vegetarian shrimp and ham like we did or pan fry tofu and julienned vegetables using the marinate in Mum’s Bún Chay (Vegetarian Noodle Salad).

You can even opt for a crispy noodle filling, which can be made using Grandma and Aunty’s Bì Chay (Vegetarian Shredded Pork). Just keep in mind that that then becomes a vegetarian version of Bì Cuon (Shredded Pork Rice Paper Roll) and not Gỏi Cuốn Chay anymore.

You can get all of the ingredients from Asian vegetarian grocery shops. If you can’t find the vegan shrimp or ham, just use fried tofu and your favorite vegetables.

The amount of each ingredient you use will depend on what your preferences are. If there are any leftovers, you can add them to a soup or or congee.

For the sauce

A measuring cup of water along with dishes of sweet soybean paste, peanut butter, oil, sugar and sesame oil alongside a quarter of a lemon.

About the ingredients

The non-vegetarian dipping sauce is typically made using hoisin (Cantonese for ‘seafood’) sauce. As a meatless substitute, Mum uses sweetened soy bean paste. You can see which one we use in the image below.

Sweetened soybean paste can be found in Asian supermarkets. They’re often sold in jars and kept alongside other jarred sauces.

How to make this recipe

For the vegan shrimp

Bring a pot of water to a boil and blanch the vegan shrimp for 30 seconds or until hot.

Pro Tip: Avoid overcooking them as they will come apart.

How to roll the rolls

Large empty plates along with a plate of sliced vegetarian ham, colanders of lettuce, herbs and vegan shrimp, a bowl of hot water and a packet of rice paper.

Set up your wrapping station. We like to have 2 plates closest to us, the proteins just past that and the noodles and herbs the furthest away.

Note: Using 2 plates means you can wet one rice paper (a.k.a Bánh Tráng) and let it soften while you work on the other. As soon as you finish rolling a Vegetarian Gỏi Cuốn, wet another rice paper and put it on the empty plate as you swap plates.

Dip the Bánh Tráng into the hot water and rotate the circle until the entire surface is wet. Lay it on a plate and place the herbs on top towards the bottom of the circle.

Rice noodles on herbs on top of rice paper on a plate.

Put some noodles on top to hold the herbs down.

Vegan shrimp resting next to rice noodles on herbs on top of rice paper on a plate.

Put the vegan shrimp just above the herbs but slide them underneath any greens so you can see them from the outside when rolled. We usually put 2 per roll.

Vegetarian ham next to vegan shrimp next to herbs and noodles on rice paper on a plate.

Slide 2 slices of vegetarian ham partially under the shrimp.

A hand holding rice paper folded over herbs on a plate.

Take the bottom of the Bánh Tráng and pull it over the ingredients so it covers all the filling.

A hand holding a rice paper wrapped around herbs with a part of it still unrolled.

Fold the left and right sides of the Bánh Tráng in to meet the end of each filling’s side. Press down tightly and roll up using both hands.

When a roll is complete, let it sit on a plate and wet a new rice paper. Place it on the empty plate and start making a new roll from the other plate.

Making the dip

Sweet soybean peanut sauce bubbling in a pot.

In a pot, heat up the oil on medium heat and add the peanut butter, soybean sauce and sugar. Mix them until combined.

Stir the water through and mix in the lemon juice along with the sesame oil.

Transfer into a serving bowl, top with crushed peanuts and enjoy fresh with your Vegetarian Gỏi Cuốn!

Recipe FAQs

Why is my rice paper gummy?

Rice paper generally does have a chewy texture, but if it’s gummy, then you may be wetting it too much. Lightly coat the surface with water until it’s just wet to avoid over wetting it.

Can you refrigerate rice paper rolls?

I wouldn’t recommend it. This will dry the outside and change the texture. What you can do is to cover them with damp lettuce leaves until you’re ready to eat. But ideally, make them to eat fresh or roll only a few at a time.

How long will the sauce keep for?

If sealed well and kept in the fridge, it will last up to 3 days. Make sure to use clean utensils to scoop the mixture out so that it lasts for longer.

Tips for the best results

Use fresh herbs. This will give you the most aromatic flavors with every bite.
Avoid over wetting the rice paper. Dip each one into the water until the surface is just wet. Letting it rest on the plate will help it to soften until workable. Too much water will make it soggy.
Try not to overstuff. Doing so makes it harder to wrap and increases your chances of the rolls bursting apart.
Roll tightly. Press down firmly to keep all the filling in place and wrap as tightly as you can so the Gỏi Cuốn Chay doesn’t end up loose and floppy.

Vegetarian dishes to serve it with

Start off with freshly fried Chả Giò Chay (Spring Rolls).
Mum’s Rice Cooker Rice with Mushrooms and Chinese Broccoli is a great base for sides dishes including Lemongrass Chili Tofu (Đậu Hũ Chiên Sả Ớt), Braised Bean Curd with Mushrooms and Chinese Smashed Cucumber Salad (拍黄瓜).
Đồ Chua (Vietnamese Pickled Carrot and Daikon) adds the perfect amount of tang and texture for a more enjoyable meal.
Soothe your family’s bodies with Mushroom and Chinese Cabbage Soup.
Pre-make Thạch Dừa (Vietnamese Coconut Jelly) for a refreshing end to the night!

Want more home cooked recipes?

Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!