Vegan/Vegetarian Fresh Spring Rolls (Goi Cuon Chay)
For full recipe and language translation, visit http://yummies4dummies.blogspot.com/2017/02/vegan-vegetarian-fresh-spring-rolls-goi.html and click on “Select Language”.
Spring Roll Dipping Sauce Recipe: https://youtu.be/pReGATFq8NE
Ingredients & Cooking Directions for Vegan/Vegetarian Fresh Spring Rolls
Estimated Servings: 25-30 rolls
14 ounces firm tofu, cut into strips
2 tablespoons vegetable oil
Dry tofu strips with paper towels. Turn heat on high and add in oil. Fry tofu strips until golden brown on all sides, transfer tofu strips to plate and set aside.
Stir fry Radishes
1 cup preserved radishes
2 tablespoons vegetable oil
1 cup sliced leeks
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon sugar
¼ teaspoon mushroom seasoning
Wash the radishes under cold running water to remove some of the salt, squeeze the water out and set them aside. Turn stove on high heat and add in oil and leeks into a large pan or wok. Stir fry the leeks until they are golden brown and then add in the radishes, salt, pepper, sugar and mushroom seasoning. Stir fry the radishes for about 2-3 minutes, transfer them to a bowl and set aside.
1 tablespoon vegetable oil
2 cups shredded jicama
1 cup shredded yam
½ cup shredded carrot
1 cup shredded taro root
Turn stove on high heat, add oil to a large pan or wok and add in the vegetables. Stir fry the vegetables for about 5-6 minutes or until they are slightly golden brown and wilted. When the vegetables have completed cooking, pour them on top of the radishes and allow them to cool.
Assemble the rolls
7 ounces yam noodles
1- 3-ounce package roasted rice powder
Rinse yam noodles under cold running water while separating them and squeeze out liquid. Cut the noodles into 2 inch pieces and add them into the cooked vegetables. Then add in the fried tofu and rice powder mixing the ingredients until combined. Taste the vegetable tofu mixture and adjust seasonings if needed.
Dip the rice paper in warm water, shake off all the excess, and place it on a flat surface. Then place the fresh vegetables and herbs on the center of the rice paper. Next put the vegetable tofu noodle mixture in a row below the fresh vegetables. Fold the two sides of the rice paper and tightly roll the rolls. Repeat this process until you completed rolling all the spring rolls. Serve the spring rolls with the vegetarian dipping sauce. The recipe for the sauce can be found here: http://yummies4dummies.blogspot.com/2017/02/vietnamese-dipping-sauce-vegetarian.html
*****If you are using bean thread noodles, soak them in hot water for about 7-8 minutes, rinse and drain. Make sure they are completely dry before adding them to the cooked vegetables.
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