How to make vegetarian pho rolls to make the full moon meal more attractive and delicious

How to make vegetarian Pho rolls

• 1

  Make peanut sauce

  Use a blender to grind 50g of roasted peanuts and 50g of roasted sesame seeds until smooth.

  Place a pan on the stove and add one tablespoon of cooking oil. When the oil is hot enough, add one tablespoon of chopped scallion to fry. When the scallion is golden, pour 150ml of fresh milk into the pan.

  Next, add the blended peanut and sesame mixture into the pan, add 1 tablespoon of vegetarian chili sauce, 1 tablespoon of sugar, 1 teaspoon of vegetarian seasoning, and 1/2 teaspoon of salt to the mixture and stir well.

  Continue to stir and cook the peanut sauce over low heat for 5 minutes. After cooking, the sauce will have a beautiful golden color and a smooth texture.

  

  

  

  
• 2

  Sauté the mushroom filling

  You cut 1 cassava root, 1/2 carrot, 50g chicken leg mushrooms, 2 slices of fried tofu, and 50g shiitake mushrooms into strands and bite-sized pieces to prepare the filling.

  After preparing the ingredients, you heat a pan and add one tablespoon of cooking oil. Next, add the cassava, carrot, chicken leg mushrooms, and shiitake mushrooms in order. Note that each time you add an ingredient, you sauté it briefly before adding the next ingredient.

  Sauté until the ingredients are slightly cooked, then you can season them. For this filling, you can season with 1 tablespoon of sugar, 1 teaspoon of vegetarian seasoning, 1/2 teaspoon of salt, and 1 tablespoon of vegetarian oyster sauce.

  Sauté until the cassava, carrot, and mushrooms are cooked, then add the sliced fried tofu into the pan. Add a little sesame oil and sauté until the tofu absorbs the seasoning evenly.

  

  
• 3

  Prepare the rice paper

  To make the rice paper, mix 200g of rice flour and 50g of potato flour together. Add 1/2 teaspoon of salt, 500ml of water, and 15ml of cooking oil to the mixture and stir well with a whisk until the flour is evenly dissolved.

  To steam the rice paper, tightly tie a clean cloth over the mouth of a pot of water and heat it until boiling. When the steam is sufficient, ladle a portion of the mixed flour onto the cloth and cover the pot to steam the rice paper.

  When the flour becomes translucent, remove the rice paper from the cloth and continue pouring the flour to steam the next batch until all the flour is used.

  You can replace the steaming pot by cooking the rice paper in a non-stick pan. The texture of the rice paper made in a pan might not be as visually appealing as that made in a pot, but it will still be chewy and delicious!

  

  
• 4

  Rolling the noodles

  Lay the rice noodle on a flat surface for easy rolling. Place a sufficient amount of lettuce, Vietnamese coriander, and prepared mushroom filling on top of the noodle and start rolling.

  Each rice noodle roll you cut into bite-sized pieces and arrange on a plate.

  

  
• 5

  Completion

  The vegetarian rice noodle rolls have a chewy outer layer and a crispy filling. The delicious filling made from mushrooms, vegetables, and tofu wrapped in rice noodles will satisfy you immensely.

  Dipping the vegetarian rice rolls in the prepared peanut sauce will make the dish even more appealing! If someone at home likes spicy food, feel free to add a little chili to the sauce for extra flavor!!