2 Simple Ways to Make Delicious Vegetarian Spring Rolls at Home

Prepare the ingredients

Peel the carrots and cassava, wash them clean, and use a knife to cut them into thin strips. Cut the mì căn in half.

Rinse the tàu hủ ky, cut it into small pieces. Clean the scallions, chop them finely. Remove the stems from the chili and chop it finely.

Roast the peanuts and crush them finely. Clean the herbs, wash them through clean water multiple times, then let them drain.

Caramelize the gluten

Mix food coloring with 10ml of hot water and stir well.

Marinate the gluten with 1 tablespoon of soy sauce, 1 tablespoon of seasoning, 1/3 tablespoon of salt, 1/2 tablespoon of white pepper, 1 tablespoon of caramel sauce, and 1/3 tablespoon of sugar. Marinate the gluten for 10 – 15 minutes for even seasoning.

Put the entire gluten mixture into a pot, pour water to cover the gluten. Put it on the stove over medium heat, simmer until the water evaporates, then remove the gluten. Let it cool and then cut into thin slices.

Sauté the tofu skin

Marinate the tofu skin with 1 tablespoon of seasoning, 1/2 tablespoon of sugar, and 1 tablespoon of caramel sauce. Mix well to ensure the tofu skin is evenly coated.

Heat a pan over medium heat until hot, add 1 tablespoon of cooking oil. Wait until the oil is hot, then add the tofu skin to stir-fry. Sauté the tofu skin on very low heat until it is dry.

Stir-fried cassava and carrot

Place a pan on the stove over medium heat to warm it up, when the pan is hot, add 1 tablespoon of cooking oil.

When the oil is hot, add the cassava to stir-fry. Season the mixture with 1/2 tablespoon of seasoning powder and stir well.

When you notice the cassava starting to stick to the pan, add the carrot to stir-fry. Stir well, cook until the cassava is tender and fragrant, then take it out. Let it cool.

Rolling the spring rolls

Place the rice paper on a clean flat surface, lightly brush some water on the rice paper to soften it, making it less likely to break and easier to roll the spring rolls.

On top of the rice paper, add a piece of lettuce, some herbs, a bit of fish mint, a slice of gluten, some tofu skin, and a small amount of the mixture of radish and carrot.

Arrange neatly and proceed to roll the rice paper. Continue this until you run out of ingredients.

Making the dipping sauce

Place a pan on the stove with 1 tablespoon of oil, when the oil is hot, add the shallots to fry until fragrant.

When the shallots are fragrant, add the black bean sauce and stir-fry, adding 1/2 teaspoon of sugar and 2 tablespoons of seasoning powder. Stir-fry until the mixture bubbles, then turn off the heat.

After turning off the heat, add 1 teaspoon of crushed roasted peanuts and 1 tablespoon of chopped chili to the mixture. Stir well to combine the flavors.

Final product

Thanks to the combination of tofu skin and some vegetables, we have delicious and nutritious vegetarian spring rolls. Dipping them in the sweet and spicy sauce will stimulate your appetite at a high level, making them more enjoyable the more you eat, never getting bored.

You can add some fresh herbs, sour mango, or green bananas to roll into the spring rolls if you like.

Prepare the ingredients

Peel the cassava and carrot, wash them with water, then cut them into thin strips.

For tofu, you should choose pre-fried tofu.

Roasted peanuts should have their shells removed.

Wash the fresh herbs, keep the fresh leaves, discard the wilted parts, and let them drain.

Stir-fry the filling

Heat a pan on the stove, then add 1 tablespoon of cooking oil and 1/2 cup of chopped green onions to sauté until fragrant.

Next, add to the pan 1 piece of cassava and 1 piece of carrot that has been cut into strips, add 1 teaspoon of pink salt, stir well, and add 1 tablespoon of vegetarian seasoning, mixing everything together.

Once the cassava and carrot are cooked, add in strips of pre-fried tofu and 1 cup of roasted peanuts, stir gently for an additional 2-3 minutes to complete the filling.

Make the dipping sauce

Place a pan on the stove, then add 1 cup of coconut milk, 1 cup of dark soy sauce, 1/2 cup of peanut butter, and add 1 tablespoon of sugar, 1/2 teaspoon of pink salt, stirring evenly over low heat until the mixture thickens.

Wrap the rice paper rolls

Place the rice paper on a cutting board or a round plate, brush a layer of water on top to soften the rice paper. Next, place a piece of lettuce, a little herbs, and finally add the filling on top, adding 2 pieces of tofu, then gently roll it to keep the filling tight.

Final Product

The rice paper is chewy, the vegetables are crispy and sweet combined with peanuts that are rich and creamy, served with a dipping sauce that is rich and spicy, making it incredibly perfect. This is definitely a snack that everyone loves for family gatherings on weekends, so let’s make it right away!