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Five-Color Vegetarian Spring Rolls
Simple yet delicious for the full moon day, perfect for a vegetarian party.
Five-Color Vegetarian Spring Rolls
Simple yet delicious for the full moon day, perfect for a vegetarian party.
Cooking Instructions
- 1
Shred the carrot, peel and wash the jicama, then cut into thin strips. Slice the red cabbage into thin strips. Cut the fried tofu into small pieces.
- 2
Sauté minced garlic until golden, then add the red cabbage and carrot. Add the jicama and tofu, season with a little ground pepper and vegetarian seasoning powder. Stir-fry until cooked, then remove from heat and let cool.
- 3
Wash the herbs and drain. Cut the yellow bell pepper into thin strips. Moisten the rice paper wrappers with a little water to soften. Place the stir-fried filling, fresh herbs, and rice vermicelli on the wrapper, fold in the sides, and roll tightly.
- 4
To make the dipping sauce: Combine 1 tablespoon fermented soybean paste, roasted peanuts, 2 tablespoons sugar, and a little warm water in a blender. Blend until smooth. Season to taste with salt and sugar, and add a little chili paste for heat if desired. Enjoy these delicious and colorful vegetarian rolls!
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