Vegetarian Egg Rolls

Name: Vegetarian Egg Rolls
Total time: 3600 s
Yield: Serves 2 servings
Ingredients: 2 pieces firm tofu; 1 ear sweet corn; 2 wood ear mushrooms; 1 bundle cellophane noodles (bean thread noodles); 1/2 taro root; 1 carrot; 2 sheets rice paper wrappers (for egg rolls); 1 stalk green onion (or leek); Seasonings: vegetarian bouillon, vegetarian fish sauce, cooking oil

Annie Vo @AnnieVo

TPHCM

Vegetarian egg rolls are made mainly with firm tofu, which is high in iron, combined with vitamin-rich vegetables for a delicious and healthy dish.

Annie Vo @AnnieVo

TPHCM

Vegetarian egg rolls are made mainly with firm tofu, which is high in iron, combined with vitamin-rich vegetables for a delicious and healthy dish.

Saved

Ingredients

60 minutes

Serves 2 servings

2 piecesfirm tofu
1 earsweet corn
2wood ear mushrooms
1 bundlecellophane noodles (bean thread noodles)
1/2taro root
1carrot
2 sheetsrice paper wrappers (for egg rolls)
1 stalkgreen onion (or leek)
Seasonings: vegetarian bouillon, vegetarian fish sauce, cooking oil

Saved

Steps

60 minutes

1

Soak the wood ear mushrooms and cellophane noodles in water until soft. Remove the stems from the mushrooms and chop them finely. Crumble the tofu and squeeze out excess water, then place in a large bowl. Remove the husk and silk from the corn, wash, and thinly slice the kernels. Peel and finely shred the carrot and taro root. Finely chop the green onion to mix into the filling.
2

Add the chopped mushrooms and noodles to the bowl, then mix in all the prepared ingredients. Season with vegetarian bouillon and vegetarian fish sauce. Mix well and let the mixture sit for 10 minutes to absorb the flavors.
3

Dampen the rice paper wrappers and wrap the filling into rolls. Fry until golden brown. The filling will be flavorful and well blended.