Vietnamese Spring Rolls Vegan Recipes

VIETNAMESE HEALTHY VEGAN SPRING ROLLS

Steps:

• In a small bowl mix 1 tsp soy sauce, 1 tsp vinegar, black pepper, and a little salt. Brush this liquid marinade on tofu stripes evenly.
• Heat oil in a non-stick skillet or cast iron skillet on medium heat. Add tofu and toast it carefully on all sides until golden brown*. Let it cool for a few mins.
• Take very warm water in a large flat bottom plate or pan (sufficient enough to dip the rice paper wrap). Dip the wrap in water for about 10-15 sec and spread it carefully on a slightly wet wooden board.
• Assemble lettuce leaf, some rice noodles, 2-3 cucumber juliennes, 3-4 carrot strips, 5-6 spinach leafs and some cilantro on one side of rice wrap. Then put 2-3 pieces of tofu in line in front of the veggies. Now gently fold the wrap from the veggies' side once and tuck in both sides of the wrap. Afterward, continue to fold until it reaches and seals the other end of the wrap. Repeat these steps for each roll.
• Finally, to prepare the spring rolls dipping sauce combine all ingredients listed under 'dipping sauce'. Mix well and serve with fresh homemade spring rolls.

VIETNAMESE SPRING ROLLS

Steps:

• Soak the wood ear fungus and mung bean thread by submerging themin two bowls with warm water. Let reconstitute for about 5-10 minutes.
• In a large wok or pan over medium heat, combine minced onion, carrots andtaro root, the veggie ground crumble, pepper, and vegan fish sauce (or soysauce). Cook until vegetables have started to soften.
• Drain the mung bean thread and wood ear fungus and chop to about ¼inch-1/2 inch (1/2 cm to 1 cm) long pieces. Add the chopped mung bean threadand wood ear fungus to the mixing bowl and mix well until everything is evenlydistributed, and cook to heat through. You'll see the noodles start to absorb some moisture and make the mixture thicken. Remove from heat and set aside.
• Separate the layers of spring roll wrappers and arrange for easyaccess on a plate. Cover with foil or a clean, damp tea towel so they don't dryout.
• Prepare your cornstarch mixture (water + cornstarch) in a small bowl toseal the spring rolls.
• To fill the spring rolls, arrange a wrapper like a diamond with apoint facing you. Add about 2.5 tbsp of filling to the bottom third of thediamond, and centre it as a horizontal log. Take the bottom corner and start toroll, tucking it tightly around the filling, rolling it up about halfway up thewrapper. Tuck in the left and right sides tightly, and continue to rolltightly, sealing the top tip with a dab of water and then completing the roll.It takes a bit of practice, but you'll find the balance between rolling tightenough that everything is in place but not so tight that you tear the wrapper. Usea finger to stir through the cornstarch mixture and apply a slight layer to theoutside corner of the spring roll to seal the spring roll.
• Repeat until all the filling is used up, and arrange the springrolls in a single layer on plate or a freezer safe container. Separate eachlayer with parchment paper for ease of use. Freeze while the oil is heating upso that the spring rolls stay intact better while frying.
• To fry, heat up about 2 inches of oil in a medium-large pot untilabout 375F (190C). Carefully fry the spring rolls, about 4-6 at a time(depending on the size of your pot) flipping occasionally until golden allaround. Remove once you get a nice golden brown (the ends will get a bit of adark brown). Drain on paper towel or on a wire rack over a sheet pan. Enjoy ontheir own, dipping in Nước Mắm Chấm Chay, sriracha sauce, or over a classic bowl of bún!
• These freeze well for 4-6 weeks, and you can fry from frozen. Iffreezing for storage, be sure to store in an airtight container to preventfreezer burn.