Authentic home cooking from Vietnam, with US measurements. 
Hanoi Spring Rolls (Northern Style)
As the Lunar New Year approaches, I find myself in Saigon, feeling nostalgic for Hanoi... This vegetarian spring roll recipe is based on the traditional method, with tofu replacing meat. I call this dish Hanoi Spring Rolls—a little piece of home for those spending the New Year far away...
Hanoi Spring Rolls (Northern Style)
As the Lunar New Year approaches, I find myself in Saigon, feeling nostalgic for Hanoi... This vegetarian spring roll recipe is based on the traditional method, with tofu replacing meat. I call this dish Hanoi Spring Rolls—a little piece of home for those spending the New Year far away...
Open in Cookpad AppSteps
- 1
Cut the tofu into thin slices and lightly fry. Be careful not to over-fry, as the tofu will become dry and less tasty. Use scissors to cut the tofu into small pieces.
- 2
Soak the glass noodles until very soft, then cut into 1 1/2-inch pieces. Soak the wood ear and shiitake mushrooms until expanded, then slice thinly. Shred the carrots. Chop the cilantro. Add ground pepper, vegetarian seasoning, and tapioca starch. Mix all the ingredients well.
- 3
Roll the spring rolls.
- 4
Fry the spring rolls over medium-high heat in plenty of oil. Then remove them. For the best taste, fry them twice. The second time, use less oil. The spring rolls will be golden and stay crispy longer.
- 5
Serve this dish with rice noodles. Dip in sweet and sour fish sauce with cucumbers and fresh herbs.
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