On days of fasting or “meatless” days, you always ponder what to cook. So let’s get into the kitchen with TasteVN to learn how to make vegetarian dish which is crispy vegetarian spring rolls – guaranteed to make you and your family fall in love!
1. Crispy vegetarian spring rolls with mixed mung bean filling
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Preparation
45 minutes
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Difficulty
Easy
Ingredients for Crispy vegetarian spring rolls with mixed mung bean filling Serves 4
Mung beans 60 gr Spring roll wrappers 400 gr (1 package) Firm tofu 1 piece Carrot 200 gr Taro 400 gr Wood ear mushrooms 30 gr (moc nhi) Jicama 200 gr (yam bean) Vermicelli 50 gr Lemon 1 fruit Bird’s eye chili 3 fruits Green onions 2 stalks (or baro onions) Pineapple juice 2 tablespoons (pineapple juice) Common spices a little (seasoning powder/ sugar/ salt/ pepper) Cooking oil 200 ml
How to choose fresh ingredients
How to choose delicious, sticky taro
- Size: Choose taro roots that are of moderate size, not too large and not too small.
- Shape: Choose taro roots that are round and resemble chicken eggs, with a rough outer skin and many roots, and dirt attached to the skin.
- Color: Choose taro with an outer skin that has many eyes (indentations), and the inner flesh has many purple or deep red veins for better stickiness and taste; if the outer skin is smooth, the taro is often tough.
How to choose delicious and quality peeled green beans
- You should choose green beans that are of moderate large size, intact, plump, and round.
- Choose green beans without cracks or insect bites, and when squeezed, the beans feel firm.
- New beans usually have a bright green, shiny skin without any white powder on the outside.
- You should not choose beans that are moldy, have a strange smell, and feel soft and easily breakable when squeezed by hand.
How to prepare Vegetarian Fried Spring Rolls with Mixed Green Beans Filling
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Preparation of Ingredients
You place the vermicelli in a bowl, pour in enough warm water to submerge the vermicelli, and soak for about 10 – 15 minutes until soft. Then, use scissors to cut the vermicelli into bite-sized pieces about the width of a finger, then drain in a sieve.
Soak it in boiling water for about 5 minutes. Next, scoop the tofu into a cloth bag, use a spoon to mash it finely, then squeeze out the excess water and set it aside in a bowl.
Rinse the green beans, soak them in warm water for 2 – 3 hours until soft, remove the skins, and then steam them for about 15 minutes until cooked and soft.
Peel the cassava, and use a peeler to shred the cassava into fine strands, add about 1/2 teaspoon of salt, mix well and soak for about 5 minutes. After that, put the cassava into a cloth bag and squeeze out the water.
For the carrot and taro, wash them thoroughly, peel the skin, and also use the peeler to shred them into fine strands.
Soak the wood ear mushrooms in warm water for about 10 minutes until soft, then cut off the stems. Next, chop the wood ear mushrooms finely.
Divide the green onion into the green leaves and the white roots separately, and chop each part into small pieces.
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Stir-fried tofu and fried taro
Place a frying pan on the stove, add 3 – 4 tablespoons of cooking oil to the pan, and sauté chopped green onions over medium heat until golden. Then, pour the green onions into a strainer to separate the oil, and set the sautéed onions aside in a bowl.
Using the same pan, add about 2 tablespoons of the onion oil, then put all the tofu in the pan, season with 1 teaspoon of vegetarian seasoning, 1 teaspoon of sugar, and 1/2 teaspoon of pepper, mix well, and stir-fry the tofu over medium heat until the tofu is firm, then transfer to a bowl.
Place a new pan on the stove, add about 100ml of cooking oil to the pan, and heat the oil over medium heat. When the oil starts to boil, add the taro to the pan and fry until golden. Then, transfer the fried taro to a plate lined with paper towels to drain excess oil.
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Mixing the spring roll filling
First, you add all the ingredients in order: fried taro, tofu, wood ear mushrooms, carrot, cassava, mung beans, fried onion, and a bit of green onions onto a tray.
Next, season the filling mixture with 2 teaspoons of vegetarian seasoning, 1/2 teaspoon of salt, 2 teaspoons of sugar, 1/2 teaspoon of MSG, and a little pepper.
Then, use your hands or chopsticks to mix all the filling ingredients together.
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Spring roll wrapping
You mix 1 tablespoon of flour with 2 tablespoons of water in a bowl until the mixture is thick.
Next, you fold one edge of the rice paper, scoop a sufficient amount of filling, about 1/2 tablespoon, onto the folded triangle part.
Then, roll it up, folding the two sides in so that the filling does not fall out when frying. To keep the spring roll tightly closed, you dab a little water from the mixed flour on the excess edge of the rice paper and secure the roll.
Continue doing this until all the ingredients are rolled.
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Frying spring rolls
Place a pan on the stove, add about 200ml of cooking oil so that the oil covers the pan and heat it over medium heat.
When the oil starts to boil, you gradually add the spring rolls to the pan, frying over high heat, flipping both sides until the spring rolls are golden brown on both sides, then remove them to a plate lined with absorbent paper.
Tip: When placing the spring rolls on the plate, you should spread them out evenly to avoid stacking, which makes it difficult for them to absorb oil.
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Prepare the dipping sauce
To prepare the dipping sauce, add 2 tablespoons of sugar, 60ml of water, and 2 tablespoons of fragrant water into a pan, stir well and heat on low for about 2 minutes, then turn off the heat.
Pour the mixture into a bowl, add 2 tablespoons of vegetarian fish sauce, 1 teaspoon of lemon juice, and stir well. Finely chop the chili and add it to the dipping sauce, and it’s done.
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Final product
The spring rolls are fragrant and golden. Taking a bite of the spring roll, you’ll hear a crispy sound, with a sweet and crunchy filling mixed with the soft mung beans. Dipping it in the sour and spicy fish sauce makes it even more delicious.
2. Fried vegetarian spring rolls with mixed filling
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for fried vegetarian spring rolls with mixed filling Serves 4
Rice paper 400 gr Glass noodles 50 gr Tofu 1 piece Bean curd skin 20 gr (fried tofu sheet) Cassava 80 gr (jicama) Onion 50 gr Carrot 80 gr Wood ear mushroom 50 gr (black fungus) Shiitake mushrooms 50 gr Cilantro 2 sprigs Vegetarian seasoning 2 teaspoons Pepper 1 teaspoon Cooking oil 100 ml
Ingredient images
How to make Fried Vegetarian Spring Rolls with Mixed Filling
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Prepare the Ingredients
Carrots and cassava should be washed, peeled, and then use a peeler to shred them into small strands. For the cassava, after shredding, place it in a cloth bag and squeeze out the excess water so that the filling does not get wet when frying.
Peel and finely chop the onion. Clean the coriander and chop it finely.
Wood ear mushroom, shiitake mushroom, and soybean skin should be soaked in warm water for about 15 minutes until soft, then chopped finely.
For the vermicelli, soak in warm water for about 7 – 10 minutes until soft, then squeeze out the excess water and cut into small pieces about 2 – 3cm long with scissors.
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Mixing the filling
Place the white tofu in a bowl, use a spoon to mash the tofu until smooth. Next, gradually add the cassava, carrot, onion, coriander, wood ear mushrooms, shiitake mushrooms, bean curd skin, and pre-prepared vermicelli into the bowl of tofu.
Season the filling mixture with 2 teaspoons of vegetarian seasoning and 1 teaspoon of pepper. Then, mix the ingredients well, gently squeezing them together so they blend, and let it marinate for 5 – 7 minutes.
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Rolling and frying the spring rolls
Spread the rice paper on a cutting board, place about 1 tablespoon of the spring roll filling on the rice paper, fold the outer edge in, then fold the two sides in, and finally roll it up to create a beautiful spring roll. To secure the roll, you can brush a little water on the edge of the rice paper at the end of each roll.
Heat a pan on the stove and add 2 cups of cooking oil, then heat over medium heat. When the oil is hot, carefully add each spring roll to fry for about 5 minutes until golden brown, then remove and drain the oil.
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Final Product
So the vegetarian spring rolls with mixed filling are done. The spring rolls are tightly rolled, evenly shaped, with a crispy outer shell and a sweet and savory filling that has a nice texture in your mouth. You can enjoy the vegetarian spring rolls with some fresh vegetables to balance the flavors, then dip them in sweet and sour fish sauce or chili soy sauce for a delicious experience!
Tips for frying crispy vegetarian spring rolls
- When wrapping the spring rolls, you should choose rice paper, sesame crackers, rice wrappers, or soft rice paper to wrap them, paying close attention to avoid tearing, being too thin, or too thick.
- For the ingredients in the vegetarian spring roll filling (spring rolls), such as various vegetables, you need to squeeze out the water before wrapping.
- If you are not vegetarian, you can add chicken eggs to the filling, but use a moderate amount; if it’s too wet, the wrapper can easily tear, and when fried, the rolls won’t stay crispy for long.
- Before frying, you should place the vegetarian spring rolls in the freezer for about 1 – 2 hours and fry them in deep oil for even golden cooking.
How to store vegetarian spring rolls
- Unfried: For the unfried vegetarian spring rolls, place them in a food container, layering each spring roll with a sheet of parchment paper to prevent them from sticking together when taken out of the freezer. Seal the lid tightly and store in the freezer refrigerator or freezer.
- Fried: After frying the vegetarian spring rolls, you should place them on paper towels to absorb excess oil, which helps them stay crispy longer. Additionally, if there are leftover fried rolls, let them cool before placing them in a container, sealing it tightly, and storing it in the refrigerator.
How to choose good tofu, free from gypsum
- You should choose tofu pieces that feel light when picked up, have good elasticity, and are very smooth.
- To buy fresh, pure tofu, you should smell the fragrant aroma of the soybeans when purchasing. If you detect the characteristic smell of soybeans and taste a rich flavor, you should buy it.
- Avoid choosing tofu pieces that smell of lime as these contain impurities, and when eaten, you will find them dry, crumbly, and bland.
- You should not choose tofu pieces that are dry, hard, crumbling, or have a sour smell as these may be spoiled tofu.
- Additionally, to ensure hygiene and quality, you can make tofu at home following TasteVN’s guidelines!
See details: How to make delicious soft tofu easily at home
How to choose delicious and quality rice paper for bò bía
- When buying rice paper for bò bía, you should choose products from reputable brands with complete information about origin, expiration date, production date, ingredient list, and that are well-packaged to ensure food safety and hygiene.
- Prioritize selecting products with a purchase date close to the production date, or you can fold the rice paper to check its freshness. If the rice paper is soft and does not stick together when folded, it is fresh; otherwise, it is old and should not be purchased.
- Additionally, you can also make rice paper for bò bía yourself with a very simple recipe from TasteVN.
See more:
The dish fried spring rolls not only creates a crunchy sensation at the tip of the tongue while eating but also has the natural sweetness of vegetables. This will be a delicious vegetarian dish during Tet that you can prepare to serve on the offering tray, for family meals, or to entertain guests.
