Vegetarian Phở Rolls

Name: Vegetarian Phở Rolls
Ingredients: 1.1 lbs rice noodle sheets (bánh phở) (500 g); 7 oz firm tofu (about 200 g); 1 small amount each of wood ear mushrooms, daikon radish, carrot, enoki mushrooms, bean sprouts, fresh herbs (such as cilantro and mint), lettuce, chili pepper, and lime; Seasonings: vegetable bouillon powder, soy sauce, sugar, black pepper, cooking oil

Anna @cook_2604741

Vegetarian dishes are a very effective way to protect your health, providing full nutrition and delicious flavors when prepared properly—just as tasty as non-vegetarian dishes.

Anna @cook_2604741

Vegetarian dishes are a very effective way to protect your health, providing full nutrition and delicious flavors when prepared properly—just as tasty as non-vegetarian dishes.

Saved

Ingredients

1.1 lbsrice noodle sheets (bánh phở) (500 g)
7 ozfirm tofu (about 200 g)
1small amount each of wood ear mushrooms, daikon radish, carrot, enoki mushrooms, bean sprouts, fresh herbs (such as cilantro and mint), lettuce, chili pepper, and lime
Seasonings: vegetable bouillon powder, soy sauce, sugar, black pepper, cooking oil

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Steps

1

Prepare the ingredients for the rolls:
2

Clean the wood ear mushrooms, soak until soft, then trim off the stems. Cut the tofu into thin strips and lightly fry. Wash and drain all vegetables. Shred the carrot and daikon radish. Finely chop the chili pepper. Squeeze the lime for juice. To cook the filling: Heat oil in a pan, sauté sliced leeks (optional), then add wood ear mushrooms, tofu, enoki mushrooms, and bean sprouts. Stir-fry briefly, seasoning with bouillon powder, a little sugar, and soy sauce to taste. Remove from heat and let cool. For the carrot and daikon, toss with a pinch of salt, sugar, and vinegar for a sweet and tangy flavor.
3

Lay each rice noodle sheet flat on a plate. Add some of the stir-fried filling, along with fresh herbs and lettuce. Roll up tightly, like making fresh spring rolls, but leave the ends open.
4

To make the dipping sauce: Squeeze excess liquid from the carrot and daikon. Mix 5 tablespoons soy sauce, 1 tablespoon sugar, and 1 teaspoon lime juice. Stir until well combined, then add the pickled vegetables and chopped chili.
5

To serve: Arrange the phở rolls on a plate and serve with the freshly made vegetarian dipping sauce. For best flavor, enjoy immediately after rolling.