Vegan Spring Rolls – Chả giò chay (Nem chay)
Recipe: Vegan Spring Rolls - Chả giò chay (Nem chay)
By Helen Le Published: February 15, 2016
- Prep: 45 mins
- Cook: 30 mins
- Ready In: 1 hr 30 mins
- Yield: 20 pcs
- 1/2 cup straw smushroom chopped
- 1/4 cup shiitake mushrooms soaked in water and chopped
- 1/2 cup woodear mushrooms soaked in water and finely chopped
- 1/2 cup mung beans
- 1 cup glass noodle soaked in water for 10 mins and chopped
- 1 cup taro finely shreded
- 1 cup carrots finely shreded
- 2 tbsp leek or spring onion (white part only) finely chopped
- rice paper/ spring roll wrappers
- vegetable oil
- To make mashed mung beans: soak the split peeled mung beans in water for about 1h and then cook in a rice cooker with just enough water to cover the mung beans. After that, mash them up.
- Heat the pan on medium heat and add some vegetable oil, then fry about 2 tbsp of minced leek until golden brown. When half o them turn golden brown, turn off the heat.
- In a large mixing bowl, mix together all the ingredients: 1/2 cup chopped straw mushroom, 1/2 cup chopped woodear mushrooms, 1 cup shredded carrot, 1 cup taro, 1 cup glass noodle, 1/2 cup mashed mung beans, 1/4 cup shiitake mushrooms. Then add the fried leek into the mixing bowl, together with the oil that we used to fry the leek.
- Season with 1/2 tsp salt, 1 tsp sugar and 1 tsp mushroom seasonings, also add some pepper. Give it a really good mix. Set aside for about 15 mins before rolling.
- Use rice paper as the wrapper. Add 1 tbsp sugar and 1 tbsp lime juice into the water bowl to soften rice paper. It will make the rolls really golden brown and crispy. Wet your fingers with this liquid and spread over the rice paper. Remember not to dip the rice paper into the water because it will be too wet.
- Place the wrapper on a flat surface, scoop a good tbsp of the fillings and place it to one end. Lift up the end, fold it, push it back a little bit, fold in both sides and continue to roll until the other end.
- Place a piece of parchment paper into the base of the frying pan, then pour the oil over it. Heat the oil and start to deep fry the rolls. When they're all nicely golden brown, take out and let them rest on a rack or paper towel to drain off the excess oil.
- Make the dipping sauce: use the water that you used to soak the shiitake mushroom (about 1/2 cup), also add 1/3 tsp salt, 1 tsp sugar and 1/2 tsp mushroom seasoning. Bring it to a boil.
- Place the rolls to a serving plate. The rolls are crispy on the outside and crunchy on the inside. Yummy.
Since 2011, I've passionately shared my cooking videos on social media to help food lovers make mouthwatering authentic Vietnamese dishes at home. I've been featured in many prestigious magazines and TV shows, playing different roles like a character, guest, and even a cooking show host. I'm also a proud author of best-selling cookbooks that have made their way into kitchens all over the world. You can grab my cookbooks in English, Vietnamese, or Chinese from tons of online stores and bookshops worldwide. Let's cook up some tasty adventures together!