Revealing the secret to making crispy vegetarian spring rolls with yellow mung beans, filled with fragrant and nutritious vegetables for those peaceful vegetarian days. The method to make this dish is super simple and quick, so let’s get cooking right away with TasteVN!
1. Vegetarian spring rolls with mung beans
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Preparation
1 hour
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Vegetarian Spring Rolls with Mung Beans For 60 pieces
Spring roll wrappers 60 pieces Sweet corn 200 gr Cassava 300 gr Carrot 100 gr Mung beans (peeled) 150 gr Tofu 100 gr Taro 400 gr Green onions 30 gr Wood ear mushrooms 30 gr (mộc nhĩ) Cornstarch 2 teaspoons (or tapioca starch) Sesame oil 1/2 tablespoon Salt A little Ground pepper A little Sugar 1 tablespoon Seasoning powder 1 tablespoon Cooking oil A little
Implementation tools
How to choose fresh and delicious ingredients
How to choose good tofu
- Color: Good tofu will always have an off-white color. In contrast, tofu with gypsum will usually be yellower, and the more yellow it is, the more gypsum it contains. Therefore, you should avoid buying pieces of tofu that are yellow or yellowish.
- Touch: If you touch the tofu and it feels soft and light, you should buy it. Heavy, firm, slightly hard, and square pieces should not be purchased as these are often tofu mixed with gypsum.
- Smell: Pure tofu will have a fragrant smell, while tofu with gypsum will smell like lime or have no smell at all.
- Taste: Good tofu will have the characteristic rich flavor of soybean, while tofu containing a lot of gypsum will taste astringent.
How to choose good taro
- Size: Choose tubers that are medium-sized, not too large or too small.
- Shape: Choose round and uniform ones, shaped like chicken eggs, with rough skin, many roots, and dirt sticking to the skin.
- Color: Choose taro with a cloudy white interior, having many purple veins.
How to prepare Vegetarian Mung Bean Spring Rolls
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Prepare mung beans
Soak the mung beans for 12 – 14 hours until soft.
Then, rinse the mung beans several times and let them drain.
Next, place the mung beans in a steamer and steam for about 20 minutes until soft.
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Prepare the remaining ingredients
Peel the taro, wash it clean, and then shred it thinly. After that, you can dry the taro in the sun for about 20 minutes until the shreds are slightly dry.
How to prepare taro without causing itchiness
- Leave the soil layer on the taro skin and use dry hands to peel it. Then soak the taro in dilute salt water for 10 minutes before cooking.
- Note that during the soaking process, you should not put your hands directly into the taro.
- Wear gloves while peeling.
- If you accidentally get itchy from peeling taro, you can hold your hands over a flame, soak them in saltwater mixed with lemon juice, or crush green banana leaves and apply them to the itchy area for about 10 minutes to relieve itching!
Peel the cassava and carrots, then shred them thinly.
For the corn, remove the outer husk and use a knife to cut off the kernels.
Soak the dried mushrooms until soft, wash them clean, and then cut them into small pieces. Chop the green onions finely.
How to soak dried mushrooms properly
- Before soaking dried mushrooms, you should rinse them briefly in cold water to clean off sand and dirt.
- You should only soak dried mushrooms for a maximum of 3 – 4 hours; do not soak them too long as this may cause the mushrooms to produce toxins harmful to health.
- Only soak dried mushrooms in cold water, do not soak them in hot water as this will produce many substances that are not good for health.
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Mix and stir-fry vegetables
Put the prepared vegetables (except for scallions and taro) into a large bowl, along with 100g of white tofu. Then, use your hands to mash the tofu and mix the mixture well.
Heat a pan on the stove, add a little cooking oil and the scallions, then sauté until fragrant.
When the scallions are fragrant, add the vegetables, 1 tablespoon of sugar, and 1 tablespoon of seasoning to stir-fry on high heat for about 2 minutes.
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Fry the taro
Place a new pan on the stove, add a little cooking oil, and heat it.
Next, add the shredded taro and fry on medium heat until the strands of taro are slightly hardened.
Tip:
- Fried taro will make the spring rolls crisper and tastier.
- There’s no need to fry the taro until golden.
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Mixing the Spring Roll Filling
Add the stir-fried vegetables, fried taro, steamed mung beans, 1/2 tablespoon of sesame oil, a little salt, 1 tablespoon of sugar, and a bit of ground pepper into a large bowl.
Use your hands to mix thoroughly so that the filling combines well.
Tip: Mix well while the filling is still warm; this will help the seasonings blend more easily.
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Rolling and Frying the Spring Rolls
Dissolve 2 teaspoons of cornstarch with 50ml – 60ml of water.
First, place a small amount of filling on the rice paper, then roll it up. Next, use a little cornstarch water to seal the edges, and you’re done.
Tip: While rolling the spring rolls, you should cover the rice paper and the finished rolls with a layer of plastic wrap. This will help prevent the rice paper from drying out.Heat oil in a pan, when the oil is slightly bubbling, add the spring rolls and fry over medium heat until they are evenly golden.
Tip:
- When adding the spring rolls to the pan, you should place the edge down to prevent the edges from bursting while frying.
- After frying, place the spring rolls on a plate lined with a piece of foil and a piece of oil-absorbing paper, then wrap the foil tightly. This method will help keep the spring rolls hot and crispy for longer.
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Final Product
The spring rolls have a crispy golden crust, and the green bean filling inside is rich and flavorful, perfect for dipping in spicy chili sauce, absolutely delicious. This dish is extremely suitable for family gatherings.
2. Vegetarian lotus seed spring rolls
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Preparation
20 minutes
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Processing
20 minutes
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Difficulty
Medium
Ingredients for Vegetarian Spring Rolls with Lotus Seeds Serves 3 people
Steamed lotus seeds 100 grams Potato 1 piece Carrot 1/2 piece Raisins 25 grams Shredded corn 100 grams Sliced shiitake mushrooms 100 grams Sautéed shallots 20 grams Rice paper 10 pieces Breadcrumbs 100 grams Flour 3 tablespoons Brown sugar 1 teaspoon Vegetarian seasoning 1 teaspoon Pink salt 1/2 teaspoon Pepper 1/2 teaspoon
Tools required
How to choose fresh and delicious ingredients
How to choose lotus seeds
- You should choose lotus seeds that are evenly round, about the size of half a finger joint.
- Good lotus seeds usually have a slightly yellowish white color; avoid buying lotus seeds that are dark, have damaged shells, or are wet.
- Additionally, you can press the lotus seed with your finger to check. If the seed releases a little water when pressed, it is usually fresh.
Image of ingredients
How to make Vegetarian Lotus Seed Spring Rolls
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Prepare the lotus seeds
When buying lotus seeds, soak them in diluted salt water for about 15 minutes, rinse them clean, and let them drain. If the lotus seeds still have their hearts, you should remove them to avoid bitterness.
Then, take 100 grams of the cleaned lotus seeds and put them into a steamer to steam until cooked.
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Prepare the remaining ingredients
Peel the potatoes and carrots, wash them thoroughly with water, and let them drain. Then, use a knife to shred them into thin strands.
Remove the husk from the corn, separate the kernels, wash them clean, and let them drain.
Soak the dried shiitake mushrooms in warm water for about 10 minutes to rehydrate, then wash them clean, remove the stems, and chop the mushrooms finely.
Wash the green onions, let them drain, and chop them finely. Then, heat a pan and sauté 20 grams of green onions until fragrant.
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Mix and stir-fry vegetables
You prepare a clean bowl for the sliced onion and carrot, 25 grams of raisins, 100 grams of shredded corn, shiitake mushrooms, sautéed shallots, and steamed lotus seeds.
Next, you season with 1 teaspoon of brown sugar, 1 teaspoon of vegetarian seasoning, 1/2 teaspoon of pink salt, and 1/2 teaspoon of sesame oil. Mix well and let it sit for 15 minutes for the vegetables to absorb the seasoning.
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Rolling and frying spring rolls
First, place a little filling onto the rice paper, then roll it tightly.
Next, dilute 3 tablespoons of flour with 1/4 teaspoon of salt and 1 – 2 tablespoons of water.
Then, dip each spring roll in the flour, and roll it in the breadcrumbs.
Heat a pan with oil on the stove, when the oil is hot and bubbling, add the spring rolls and fry them over low heat until golden brown.
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Final product
Vegetarian spring rolls with lotus seeds are a perfect combination of lotus seeds, various vegetables, and layers of rice paper. The outside is wrapped in a crispy golden layer of rice paper. When enjoying, you will immediately feel the filling inside, which is rich, sweet, and flavorful. The dish is served with orange sauce or chili sauce, along with fresh vegetables, making it extremely delicious!
3. Vegetarian spring rolls with taro
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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Vegetarian spring rolls with taro For 3 servings
Rice paper 20 pieces Taro 150 grams Carrot 100 grams Wood ear mushrooms 15 grams Vermicelli noodles 1 liter Vermicelli 45 grams Split green beans 100 grams Vegetarian seasoning 1 tablespoon Salt 1/2 teaspoon Rice paper 20 pieces Taro 150 grams Carrot 100 grams Wood ear mushrooms 15 grams Vermicelli noodles 1 liter Split green beans 100 grams Vegetarian seasoning 1 tablespoon Salt 1/2 teaspoon
Tools needed
How to choose ingredients
How to choose vermicelli noodles
- You should buy vermicelli noodles at reputable stores, supermarkets, or markets to ensure quality and origin of the products.
- For packaged vermicelli, before purchasing, you should check the expiration date on the packaging, ensure the product inside is not discolored, moldy, and the packaging is intact.
Image of ingredients
How to make Taro Vegetarian Spring Rolls
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Prepare the ingredients
After buying, peel the taro, wash it clean, and shred it thinly. Similarly, peel the carrot, wash it with water, and shred it.
Soak the wood ear mushrooms until soft, wash them clean, and cut them into fine strips. As for the peeled mung beans, steam them for about 20 minutes until they are soft.
The glass noodles should be soaked in a little water for about 10 – 15 minutes until they expand, and the noodles are slightly soft, then drain and cut them short.
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Mix the filling ingredients
Add the taro, carrot, shredded wood ear mushrooms, glass noodles, and mung beans into a bowl in turn.
Then, add 1 tablespoon of vegetarian seasoning, 1 teaspoon of black pepper, and mix all the ingredients together.
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Wrap and fry the vegetarian spring rolls
You place the rice paper on a clean cutting board, brush water on the surface of the rice paper. Next, you add the filling onto the rice paper and carefully fold both edges and roll it up.
You heat a deep pan with oil on the stove, adjust to low heat, wait for the oil to gently bubble, then add each spring roll one by one and fry until golden and crispy on both sides, then remove.
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Final Product
The vegetarian spring rolls made with taro are crispy and fragrant, carrying the distinctive flavor of taro, with a delicious vegetable filling. You can enjoy the vegetarian spring rolls with lettuce and dip them in vegetarian fish sauce for an even tastier experience!
With a simple recipe and detailed instructions from TasteVN, I hope you can make this crispy and delicious green bean vegetarian spring rolls with lotus seeds! Wishing you success.
*Source of the recipe and images from the YouTube channel Delicious Food & Green Vegetarian Kitchen.
*Feel free to check out more delicious vegetarian recipes on the channel Tiktok GREEN VEGETARIAN KITCHEN
