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Closeup image of vegetarian tofu spring rolls on a plate.

Bi Cuon Chay (Vietnamese Vegetarian Tofu Spring Rolls)

Kaylie
Goi Cuon Bi Chay is a Vietnamese vegetarian spring roll made of tofu, jicama, carrots, sweet potatoes, mung bean noodles and seasoning, rolled with fresh vegetables and herbs in a rice paper wrap. This is an authentic and popular rice paper roll among Vietnamese vegetarians. It’s perfect as an appetizer, snack or tasty meal on-the-go!
5 from 3 votes
Prep Time 15 mins
Spring Rolls Rolling Time 30 mins
Total Time 45 mins
Course Appetizer
Cuisine Asian, Vietnamese
Servings 16 rolls
Calories 222 kcal

Ingredients
  

  • Tofu and vegetable mixture (bi chay)
  • 16 sheets rice paper about 8.5 inch diameter sheets
  • 1 head red or green lettuce
  • 1 bunch mint leaves
  • 1 bunch cilantro leaves
  • 2 cucumbers, sliced thinly length-wise
  • warm water placed in shallow dish

Instructions
 

  • Prep all your ingredients on a work station.
  • Take one piece of rice paper and dip it into warm water for about 5 seconds. You may need to rotate the wrapper to evenly moisten it in the water. Place rice paper on a plate or cutting board.
    Rice paper being dipped in bowl of water.
  • Add bi chay (tofu mixture) ⅓ from the bottom of the rice paper. Leaving about an inch of space on each side of the wrapper.
    Add bi chay filling to a spring roll.
  • Add vegetables and herbs.
    Adding vegetable to a spring roll.
  • Fold the bottom end of the rice paper over the filling.
    How to roll a fresh spring roll.
  • Pull the two sides of the wrapper over to seal the filling.
    Rolling a vegetarian spring roll.
  • Roll and tuck the filling in tightly until you complete the roll.
    Rolling a spring roll.
  • Repeat with the remaining filling and wrappers.

Notes

*Nutritional facts provided are only an estimate, accuracy is not guaranteed. 
  • Serve with vegan nuoc cham dipping sauce or peanut sauce.
  • Adding too much filling and veggies will make your rolls big and a bit more difficult to wrap. 
  • It’s best to soak the rice paper in warm water. When the water is too hot, the rice paper will become soft quickly, making it difficult to work with. 
  • Do not soak the rice paper for too long. The rice paper will become too soggy and tear with too much water. 
  • Work quickly to avoid the rice paper getting too sticky and dry, which may tear when you roll.
  • Best to eat right away at room temperature. 
  • To store overnight or to for to-go options, wrap each roll individually in plastic wrap and keep it in an airtight container.
  • To reheat overnight leftovers, microwave for about 15 seconds to soften the rice paper. 

Nutrition

Serving: 16rollsCalories: 222kcalCarbohydrates: 17gProtein: 4gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 157mgPotassium: 109mgFiber: 2gSugar: 2gVitamin A: 1739IUVitamin C: 3mgCalcium: 20mgIron: 1mg
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