Vegetarian Vietnamese Street Food

  • difficulty:Medium
  • prep time:50 min.
  • cooking time:0 min.
  • perfect wines:Zaca Mesa Viognier
  • Ron Badach of Callicoon Kitchen has created a vegan version of Vietnamese street food with marinated tofu and fresh vegetables in Banh Trang- Vietnamese rice paper. Ron’s sweet and savory dipping sauce adds a burst of flavor to this addictive dish. 

    This recipe will serve 2 people 


    Vietnamese Rolls:                                                                    

      • 2 Banh Trang (Rice Paper)                                                        
      • 1/2 yellow pepper thinly sliced                                                   
      • 4 baby zucchini thinly sliced                                                      
      • 1/2 block of marinated firm tofu thinly sliced                              
      • 1 handful of chopped purple cabbage                                         
      • 1/2 bunch of thinly sliced scallions  
      • 1 handful of organic pea shoots  

    Dipping Sauce:

      • 1/4 cup fresh lime juice
      • 1 teaspoon of minced garlic
      • 4 tablespoons of soy sauce
      • 1/2 teaspoon of brown sugar
      • 1 tablespoon of sliced scallions


    To make the dipping sauce: 

    1. Combine all ingredients, whisk together, and set aside. 

    To make rolls: 

    1. Submerge Banh Trang into a large bowl of warm tap water for a few seconds until pliable.
    2. Pat Banh Trang dry and lay flat.
    3. Using the lower third of the Banh Trang, begin with sliced tofu then pile on zucchini, cabbage, pepper, scallions, and pea shoots.
    4. Pull the bottom of the Banh Trang tightly over the filling, pinching the sides as you roll.
    5. Once complete, slice on an angle.
    6. Enjoy with dipping sauces and 2013 Zaca Mesa Viognier!  

    Check out the how to video here!