Vegetarian Spring Rolls (Nem Chay/Chả Giò Chay) for Lunar New Year

Name: Vegetarian Spring Rolls (Nem Chay/Chả Giò Chay) for Lunar New Year
Ingredients: 2-3 blocks firm tofu; 3.5 oz mung beans (100 g); 1/2 medium taro root (about 9 oz/250 g); 1 carrot; 1 jicama or 1 kohlrabi; 1 onion; 0.7 oz dried wood ear mushrooms (20 g); 2 bundles glass noodles; Green onions or leeks; Spring roll wrappers

Mai Anh @majanh

Hà Nội

To celebrate the Year of the Rat, I made vegetarian spring rolls for a change of flavor.

Mai Anh @majanh

Hà Nội

To celebrate the Year of the Rat, I made vegetarian spring rolls for a change of flavor.

Saved

Ingredients

2-3 blocksfirm tofu
3.5 ozmung beans (100 g)
1/2medium taro root (about 9 oz/250 g)
1carrot
1jicama or 1 kohlrabi
1onion
0.7 ozdried wood ear mushrooms (20 g)
2 bundlesglass noodles
Green onions or leeks
Spring roll wrappers

Saved

Steps

1

Rinse the mung beans. Add water and simmer over low heat until soft and fully cooked.
2

Rinse the tofu. Soak in boiling water to remove any sour taste. Then crumble the tofu and squeeze out excess water.
3

Peel and finely shred the taro root.
4

Soak the glass noodles and wood ear mushrooms in warm water until soft. Finely chop all remaining ingredients: glass noodles, wood ear mushrooms, green onions, onion, jicama, and carrot.
5

Sauté the white part of the green onions in oil until fragrant. Add the tofu and stir-fry until crumbly. Then add the taro root and cook until done (since taro takes longer to cook, add it first). Season with 1/4 teaspoon salt and 1/4 teaspoon MSG.
6

Mix all the prepared ingredients together. Season with 1/2 teaspoon salt, 1 teaspoon MSG, 2 teaspoons sugar, 2 teaspoons vegetarian seasoning powder, and 3 teaspoons ground black pepper.
7

Roll the spring rolls. Then deep-fry until golden and crispy. For extra crispiness, fry them twice.