Vegetarian Fried Spring Rolls

Name: Vegetarian Fried Spring Rolls
Ingredients: Carrot; Wood ear mushrooms; Cellophane noodles (bean thread noodles); Sweet potato; slices Vegetarian pork; Shallots

Nguyen Thanh Mai @elisa_nguyen

Nha Trang

I make these vegetarian spring rolls and store them in the freezer. When you're ready to eat, just take them out and fry—no need to thaw. This type of rice paper doesn't stick, so you can fry the frozen rolls directly over low heat.

Nguyen Thanh Mai @elisa_nguyen

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Ingredients

Carrot
Wood ear mushrooms
Cellophane noodles (bean thread noodles)
Sweet potato
slicesVegetarian pork
Shallots

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Steps

1

Prepare and wash all the ingredients.
2

Soak the vegetarian pork slices in cold water for 20 minutes, then rinse, squeeze out excess water, and shred into small pieces.
3

Finely chop the wood ear mushrooms and cut the cellophane noodles into short pieces about 1 inch (2–3 cm) long. Shred the carrot and sweet potato. Combine all ingredients in a large bowl using the following ratio: sweet potato : carrot : vegetarian pork = 1:1:2. For the noodles and mushrooms, use either half or equal parts to the other ingredients. For a 10-inch (25 cm) bowl, season with about 2 tablespoons seasoning powder, 1 tablespoon black pepper, and 1 teaspoon salt. Keep the seasoning mild so you can dip the rolls later.
4

I use this type of rice paper wrapper, which works very well. The rolls don't stick together when frozen, so you can easily separate each one. Fill each wrapper with a moderate amount of filling and roll tightly. My rolls aren't the prettiest, but they taste great.
5

Deep-fry the rolls over low heat, or use an air fryer.
6

The rolls should be crispy with a sweet, flavorful filling and just the right amount of saltiness—success!