Vegetarian Spring Rolls

Name: Vegetarian Spring Rolls
Ingredients: 1 large taro root; 1 large Japanese sweet potato; 2 cups split mung beans (about 300 grams); 10 dried shiitake mushrooms, soaked until soft and blanched; 5 packs spring roll rice paper wrappers; Seasonings and oil for frying

Nguyễn Trang @cook_4476045

Tp Hồ Chí Minh

Usually, I don't add shiitake mushrooms when I make this. But today, since I had some soaking for another dish, I decided to add a few. Honestly, I found it didn't taste better than usual.

Nguyễn Trang @cook_4476045

Tp Hồ Chí Minh

Usually, I don't add shiitake mushrooms when I make this. But today, since I had some soaking for another dish, I decided to add a few. Honestly, I found it didn't taste better than usual.

Saved

Ingredients

1large taro root
1large Japanese sweet potato
2 cupssplit mung beans (about 300 grams)
10dried shiitake mushrooms, soaked until soft and blanched
5 packsspring roll rice paper wrappers
Seasonings and oil for frying

Saved

Steps

1

Peel the sweet potato and taro, then cut into thin strips.
2

Rinse the mung beans thoroughly, soak for 30 minutes, then cook until soft but not mushy.
3

Slice the shiitake mushrooms into thin strips, season with a little salt and pepper, then fry until golden.
4

Combine all the prepared ingredients. Season with a little salt, pepper, sugar, and MSG. Mix and knead well.
5

Roll the mixture in the rice paper wrappers. Freeze extra rolls for later use.
6

Deep-fry the rolls until golden brown.
7