Vegetarian Spring Rolls (Nem Chay)

Name: Vegetarian Spring Rolls (Nem Chay)
Total time: 2700 s
Ingredients: 1 block firm tofu; 1 potato; 1-2 carrots; 1-2 onions; Cellophane noodles (bean thread noodles); Green onions; Wood ear mushrooms; Black pepper, salt, sugar, chili pepper, garlic, vinegar; Fresh herbs (such as lettuce, mint, cilantro)

Hoàng Diệu Thúy @cook_13638090

Craving spring rolls but unable to eat ground meat or eggs, I made this vegetarian version.

Hoàng Diệu Thúy @cook_13638090

Craving spring rolls but unable to eat ground meat or eggs, I made this vegetarian version.

Saved

Ingredients

30-45 minutes

1 blockfirm tofu
1potato
1-2carrots
1-2onions
Cellophane noodles (bean thread noodles)
Green onions
Wood ear mushrooms
Black pepper, salt, sugar, chili pepper, garlic, vinegar
Fresh herbs (such as lettuce, mint, cilantro)

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Steps

30-45 minutes

1

Wash all the prepared vegetables thoroughly.
2

Soak the wood ear mushrooms in cold water for 15-20 minutes until they expand, then rinse and finely chop them.
3

Finely chop the onions, carrots, wood ear mushrooms, and green onions.
4

Soak the tofu in hot water, then remove and mash it until smooth.
5

Peel the potato, boil until cooked, then mash it.
6

Soak the cellophane noodles in hot water, drain, and cut into small pieces.
7

Combine all the chopped ingredients in a large bowl. Add 1 tablespoon salt, black pepper, and seasoning powder, then mix well to taste (don’t add too much, as the dipping sauce will add more flavor).
8

Form the mixture into rolls of moderate size. Heat oil in a pan until very hot, then add the rolls and fry. Reduce the heat and turn the rolls frequently so they brown evenly—watch carefully as they can burn easily.
9

To make the dipping sauce: finely chop chili and garlic. Mix soy sauce or vegetarian fish sauce, sugar, vinegar, chili, garlic, black pepper, and a little water. Stir well.
10

Arrange the spring rolls on a plate and serve with fresh herbs and the prepared dipping sauce.