2 ways to make delicious, simple, easy vegan rice paper at home

How to make Vegetarian Rice Paper with Tofu

• 1

  Prepare the ingredients

  Gently wash the tofu, drain it, and cut it into 2 evenly thin slices.

  Heat a pan on the stove, add 2 tablespoons of cooking oil over low heat, and fry both sides of the tofu slices until golden brown. Quickly remove them to drain the oil. Wait until they are completely cool before cutting them into thin, long strips.

  Tip: The vegetarian rice paper will taste better if you cut and fry the tofu very thinly; it will have a chewy texture that is very appealing.

  Peel the cassava, cut it into thin slices, and then continue cutting it into long strips, using moderate pressure to squeeze out as much water as possible.

  Note: Do not squeeze too hard to avoid crushing the cassava.

  Pickled radish should be cut into long strips similar to cassava, soaked in clean water for about 15 – 20 minutes to reduce the salty taste, then drained.

  The noodles bought need to be cut into short pieces, about 3 – 4 finger joints long. Blanch them in boiling water for about 1 minute, and when the noodles are just soft, immediately remove them and drain.

  

  

  

  
• 2

  Stir-frying Tofu

  Return the pan to the stove over medium heat, add 1 tablespoon of cooking oil, and when the oil is hot, stir-fry all the cassava and salted cabbage.

  Season with 1/2 teaspoon of sugar, 1/3 teaspoon of salt, 1 teaspoon of vegetarian seasoning, and 1 teaspoon of soy sauce, continuing to stir until the seasonings dissolve completely and the cassava turns translucent, then turn off the heat and transfer it to a plate.

  Reuse the same pan to sauté 1 tablespoon of finely chopped scallions with 1 tablespoon of cooking oil, and when the scallions turn golden and fragrant, turn off the heat.

  

  

  • Preparation

    15 minutes

  • Processing

    15 minutes

  • Difficulty

    Easy

  Ingredients for Vegetarian Bì with Vegetables For 4 people

  Dried Vermicelli 4 gr (Substitute with dried noodles) Sweet Potato 1 piece (200gr) Carrot 1 piece (100gr) Dried Tofu 10 gr Green Onions 2 tablespoons (chopped) Rice 1 tablespoon Sugar 2 teaspoons Vegetarian Seasoning 1 teaspoon Salt 1/3 teaspoon Vegetable Oil 150 ml

  How to Choose Fresh Ingredients

  How to choose good sweet potatoes

  • You should choose sweet potatoes that are of moderate size, not too big and not too small, and feel heavy when you hold them, with weight corresponding to their size.
  • Choose those that are slightly round or elongated, with smooth skin without dents, and feel firm to the touch for better sweetness when eaten.
  • Pay attention to choosing sweet potatoes when the outer skin still has a layer of mud; if you cut the tip and see sap flowing out, they are still fresh.
  • Avoid choosing sweet potatoes that are cracked, have insect bites, or are soft and leaking; they are spoiled and inedible.

  See details: How to choose good sweet potatoes

  How to choose fresh and delicious carrots

  • Choose carrots that have bright colors, uniformly orange without any spots or unusual colors, and the entire root is intact without scratches.
  • The carrot must still have fresh green leaves attached tightly to the root, and when pressed lightly, it should feel firm, not soft and mushy.
  • Delicious carrots will have a long and slender shape from the stem to the tail, avoid those with overly large shoulders, as they will not taste as good!

  See details: How to choose fresh and delicious carrots

  

  Tools needed

  Blender, knife, pot, pan, strainer, bowl,…

  How to make Vegan Bì with vegetables

  • 1

    Prepare vermicelli and dried tofu

    Boil a pot of water, when the water is boiling, drop the vermicelli in and blanch for about 1 – 2 minutes, once the vermicelli is soft, quickly scoop it out into a bowl. Drizzle in 2 teaspoons of vegetable oil and mix well.

    Tip: After blanching, you should rinse the vermicelli under running cold water, which helps keep the vermicelli chewy and soft without being mushy.

    Heat a pan on the stove, add about 5 tablespoons of cooking oil, and wait until the oil is hot, then drop all the dried tofu in to fry until golden brown, then remove them all.

    

    

    
  • 2

    Prepare and fry sweet potatoes

    Clean the sweet potatoes and peel them, then use a knife to cut them into long, thin strips evenly.

    Continue using the same pan to fry the sweet potatoes until golden brown, stirring continuously until the sweet potato strips become firm, then use a sieve to remove them and let them drain oil.

    Note: It is advisable to fry over low heat to easily control the crispiness of the ingredients, avoiding burning!

    

    

    
  • 3

    Prepare and stir-fry carrots

    Carrots are peeled, washed with water, and then sliced into thick, thin slices. Continue to cut them into small, long strips, evenly.

    Reuse the previous pan, leaving about 1 tablespoon of oil to sauté 1 tablespoon of minced green onion until fragrant, add the carrots and golden fried tofu and stir-fry for about 1 minute.

    At this point, start seasoning to taste with 2 teaspoons of sugar, 1 teaspoon of vegetarian seasoning, 1/3 teaspoon of salt mixed evenly, add 1 tablespoon of minced green onion and mix well before turning off the heat.

    Tip: At this point, you should use a sieve to filter the sautéed ingredients to remove excess oil; the dish will taste better.

    

    

    

    
  • 4

    Roast and grind rice flour

    Place another pan on the stove, turn on the heat to low until the pan is hot, then add 1 tablespoon of rice and roast it evenly until the rice turns golden brown, then turn off the heat.

    Add all the roasted rice into a blender to grind it finely into rice flour.

    Tip:

    • If you prefer, you can replace the rice with glutinous rice.
    • If you don’t have a blender, you can grind the rice flour using a mortar and pestle.

    

    
  • 5

    Mix the rice paper

    Prepare sweet potatoes, carrots stir-fried with tofu, vermicelli soaked in a bowl, add 1 tablespoon of rice flour, and mix everything together.

    

    
  • 6

    Final product

    Vegetarian rice paper stands out with the beautiful, bright colors of carrots and sweet potatoes, plus green onions,… bringing an attractive appeal to the dish right after completion.

    The rice paper strands are chewy yet soft, moist but not dry, evenly soaked with just the right sweet and salty seasoning, served with raw vegetables, rice paper, and dipping in sweet and sour fish sauce is incredibly delicious!

    

  Tips for Successful Execution

  • This dish can be improved by adding crispy fried sweet potatoes, yams, and cassava cut into matchsticks.
  • Replace fried onions with finely chopped garlic sautéed until golden, then drizzle this garlic oil when mixing to create a smooth, shiny texture and an enticing aroma.
  • Depending on your taste, you can also add carrots and mushrooms!

  See more:

  • 2 ways to make vegetarian rice paper rolls from fried tofu skin and simple pickled radish
  • How to make broken rice with grilled pork, vegetarian skin, and vegetarian sausage super easily with an addictive recipe
  • How to make coconut milk rice noodles that are extremely simple and fragrant

  Vegetarian skin is delicious and easy to make, right? Let’s get into the kitchen and make this delicious dish for your family. Wish you success!