Vegetarian Fried Spring Rolls (Chả Ram Chay)

Name: Vegetarian Fried Spring Rolls (Chả Ram Chay)
Ingredients: 5 carrots; 7 taro roots; 6 sweet potatoes; 7 oz wood ear mushrooms (about 200 grams); 3 packages mung bean rice paper wrappers; 2 2/3 cups split mung beans, peeled (about 500 grams); 2 cups vegetable oil (about 0.5 liters)

O Duyen @cook_2282444

It's already been 100 days since my grandfather passed away. Today, our family gathered to prepare vegetarian dishes for the memorial. Fried spring rolls with fresh herbs were his favorite, so the youngest child made these vegetarian spring rolls in his honor.

O Duyen @cook_2282444

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Ingredients

5carrots
7taro roots
6sweet potatoes
7 ozwood ear mushrooms (about 200 grams)
3 packagesmung bean rice paper wrappers
2 2/3 cupssplit mung beans, peeled (about 500 grams)
2 cupsvegetable oil (about 0.5 liters)

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Steps

1

Soak the wood ear mushrooms in water until soft, then rinse and finely chop. Peel and wash the carrots, taro, and sweet potatoes, then finely chop them.
2

Deep-fry the carrots, taro, and sweet potatoes in hot oil until cooked, then remove and drain. Mix them together in a bowl and add the chopped mushrooms. Stir well.
3

Soak and rinse the split mung beans, then steam until cooked. Mash the mung beans and mix them into the vegetable mixture.
4

Fill the mung bean rice paper wrappers with the vegetable filling and roll them up.
5

Deep-fry the spring rolls in hot oil until golden and crispy. Remove and drain. Serve with fresh herbs. The spring rolls are flavorful on their own, but you can dip them in soy sauce if you prefer a saltier taste.
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