A Vietnamese vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 30 min

Organic sourcing

Herbs like mint and cilantro benefit from organic sourcing as they are often heavily sprayed and on the Dirty Dozen list. Cucumbers are also best organic when possible due to pesticide concerns.

Ingredients

• 8 rice paper sheets
• 200 g firm tofu
• 2 tbsp soy sauce
• 1 medium carrot
• 100 g vermicelli noodles
• 1 cucumber
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves
• 1 tbsp sesame oil
• 8 leaves lettuce
• 1 red bell pepper
• To taste sea salt
• To taste black pepper

Method

1. Cut the tofu into thin strips and marinate in soy sauce for 10 minutes.
2. Heat sesame oil in a pan and sauté tofu strips until golden. Set aside to cool.
3. Prepare the vermicelli noodles according to package instructions. Drain and rinse with cold water.
4. Julienne the carrot, cucumber, and red bell pepper.
5. To assemble the rolls, dip a rice paper sheet in warm water briefly, then place it on a damp towel.
6. Layer lettuce, noodles, tofu, vegetables, and herbs on the rice paper.
7. Fold the sides over the filling, then roll tightly from the bottom. Repeat with remaining ingredients.

Notes

• Serve with a dipping sauce of your choice, like hoisin-peanut sauce.
• Store rolled summer rolls under a damp cloth to keep them fresh.
• For variation, use different fresh herbs.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Vietnamese recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.