Vegetarian Vietnamese Spring Rolls (Bánh đa nem chay)

Name: Vegetarian Vietnamese Spring Rolls (Bánh đa nem chay)
Yield: Serves 4 servings
Ingredients: 1 ear corn; 1 taro root; 1 carrot; 3.5 oz (100 grams) straw mushrooms, 3.5 oz (100 grams) wood ear mushrooms; Cellophane noodles (bean thread noodles); Wild betel leaves (lá lốt) and green onions; Vegetarian bouillon powder, salt, MSG, black pepper, green onions

Loan Nguyễn @lonalisa1990

For those following a vegetarian diet. If you eat meat, you can add ground pork for extra flavor.

Loan Nguyễn @lonalisa1990

For those following a vegetarian diet. If you eat meat, you can add ground pork for extra flavor.

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Ingredients

Serves 4 servings

1 earcorn
1taro root
1carrot
3.5 oz (100 grams)straw mushrooms, 3.5 oz (100 grams) wood ear mushrooms
Cellophane noodles (bean thread noodles)
Wild betel leaves (lá lốt) and green onions
Vegetarian bouillon powder, salt, MSG, black pepper, green onions

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Steps

1

Shred the corn, finely grate the taro, finely chop the carrot, chop the straw mushrooms, wood ear mushrooms, and cellophane noodles. Soak the noodles and cut them into small pieces.
2

Add 2 tablespoons vegetarian bouillon powder, salt, and MSG to taste, along with green onions and black pepper. Mix all the ingredients together.
3

Roll the filling in Hà Tĩnh rice paper wrappers (these are made with cane molasses and have a unique flavor).
4

Fry over low heat until golden and crispy, then remove and drain on paper towels to absorb excess oil.
5

Make a sweet and sour vegetarian dipping sauce: finely mince garlic and chili, add lime juice and vegetarian fish sauce. Serve with spicy mustard greens for extra flavor.