Vietnamese Banh Mi Salad Rolls

Vietnamese Banh Mi Salad Rolls

We love Vietnamese food, especially Supercharged Mushroom Pho paired with these rolls. We are longtime fans of Sandwiches, and I was curious to see if it would be possible to create a bread free option that would allow us to combine the same flavours in a gluten free format. These rolls make for a labour intensive meal, but it is well worth the extra effort. You can double up the filling ingredients and use the leftovers to make up a yummy and easily portable lunch the following day. Once the filling is done, the actual prep time isn’t too bad. You could also make these up as lettuce rolls, perfect for warm weather eating. Enjoy!

Vietnamese Banh Mi

Ingredients

1 Marinated Mushrooms recipe (see below)
1 Braised Lemongrass Tofu recipe (see below)
1 Quick Pickled Daikon and Carrot recipe (see below)
1 Cashew Dipping Sauce recipe (see below)
1 organic , cut in matchsticks
Vegenaise
1 package vermicelli, cooked
Handful fresh , roughly chopped
1 package rice paper wrappers

Assembly Directions

Bring two cups of water to a boil. Pour into a large bowl (or if you have a plate with a lip this works well also). Add some cold water until the temperature is hot but not scalding. Immerse a rice paper wrapper in the hot water for about 10 seconds (you don’t want the wrapper too soft or it will be hard to work with). Place the wrapper on a cutting board. Add , , , quick pickled and , cucumber, Vegenaise and cilantro. Bring the sides of the rice paper wrappers in on top of the filling. Bring the bottom of the wrapper over the filling, pulling it in to tighten. Roll the filling up in the rest of the wrapper until tight. Moisten a second rice paper wrapper and repeat the rolling technique (outside edges in, bottom of the wrapper over the filling and roll upwards). Repeat this process until all rolls are finished and serve with Cashew Dipping Sauce.

Marinated Mushrooms

Ingredients

¼ cup gluten free Tamari or Bragg’s Liquid Aminos
2 Tbsp Toasted Sesame Oil
2 cloves garlic, crushed
2 inch piece ginger, grated
1 small onion, finely diced
1 tsp Chinese 5 Spice
2 tsp coconut sugar
1½ cups filtered water
2 cups finely sliced organic

Directions

Whisk marinade ingredients together in a glass container with a lid. Add mushrooms, attach lid and shake to combine. Marinade in the fridge for at least 2 hours, or overnight for even more flavour! Strain marinade and sauté mushrooms until soft. Set aside.

Braised

Ingredients

1 package organic firm tofu (I love the sprouted Wildwood Tofu)
1 stalk lemongrass, smashed
2 inch piece ginger, grated
2 cloves garlic, crushed
3 kefir lime leaves, thinly sliced
1 tsp chili salt (or regular sea salt)
Fresh cracked pepper to taste
1½ cup filtered water

Directions

Thinly slice tofu and place in a glass container. Add remaining ingredients and let marinade for at least 2 hours, or overnight. Add tofu and marinade to a sauté pan and bring to a boil, Lower the heat to medium low, and let simmer until liquid disappears. Set aside. If you prefer crispy tofu, you can strain and arrange the strips on a parchment lined baking sheet and coat with coconut oil. Broil for 5 minutes per side and set aside to cool.

Quick Pickled Daikon and Carrot

Ingredients

¼ piece daikon, peeled and cut in thin matchsticks
4 organic carrots, peeled and cut in thin matchsticks
¾ cup coconut sugar
¾ cup filtered water
500 ml mason jar with lid

Directions

Prepare carrots and daikon, and put them into the mason jar. Combine water and coconut sugar in a saucepan, bringing the liquid to a low boil and whisking to combine. Once the coconut sugar has dissolved, pour the hot liquid over the daikon and carrot matchsticks in the mason jar. Let the liquid cool to room temperature and place the mason jar in the fridge for at least 2 hours (or preferably overnight).

Cashew Dipping Sauce

Ingredients

300 g cashew butter
1 cup coconut milk
2 Tbsp rice vinegar
3 Tbsp Tamari
2 Tbsp coconut sugar
½ lime juiced
½ tsp coriander ground
¼ tsp chili flakes
Water to thin out, as needed

Directions

Combine sauce ingredients in a saucepan and heat over medium heat. Whisk together until cashew butter melts and the sauce is smooth. If the sauce is too thick, add a bit of water to thin it out. Set aside.

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