Vegetarian Fried Spring Rolls

Name: Vegetarian Fried Spring Rolls
Yield: 18 spring rolls
Ingredients: 4 blocks tofu, crumbled into a bowl; Soak glass noodles in cold water until soft; 3 dried shiitake mushrooms, a handful of bean sprouts, wood ear mushrooms soaked in hot water and rinsed clean; Carrot, onion, salt, cilantro; Spring roll wrappers (I used the Safoco brand from Vinmart; use any spring roll wrappers available); (Use leftover carrot to make soup with chayote and enoki mushrooms, etc.)

LeeTrang92 @cook_12489424

Hanoi

On the first day of the month, Trang eats vegetarian. Made two dishes: spring rolls and vegetarian soup!

LeeTrang92 @cook_12489424

Hanoi

On the first day of the month, Trang eats vegetarian. Made two dishes: spring rolls and vegetarian soup!

Saved

Ingredients

18 spring rolls

4 blockstofu, crumbled into a bowl
Soak glass noodles in cold water until soft
3dried shiitake mushrooms, a handful of bean sprouts, wood ear mushrooms soaked in hot water and rinsed clean
Carrot, onion, salt, cilantro
Spring roll wrappers (I used the Safoco brand from Vinmart; use any spring roll wrappers available)
(Use leftover carrot to make soup with chayote and enoki mushrooms, etc.)

Saved

Steps

1

Mix the crumbled tofu with chopped glass noodles, crushed bean sprouts, half a finely chopped onion, carrot grated into short strips (save the rest for soup), finely chopped shiitake mushrooms, wood ear mushrooms cut into thin strips for a nice look, and salt.
2

To roll: Dip the spring roll wrappers in water, then roll tightly to prevent air pockets when frying.
3

To fry: Heat oil in a pan until very hot, then lower the heat and add the spring rolls gradually. These wrappers are a bit chewy and sticky, so keep the rolls apart to prevent them from sticking and tearing. Fry over medium heat (no need for low heat since the filling is safe to eat raw). That’s it—two vegetarian dishes to enjoy with rice. Perfect for summer and very healthy!
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