Name: Vegan Egg Rolls (Chả Giò Chay)
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Vietnamese
Ingredients: 400g tofu; 1 carrot, grated or julienned; 1 medium onion (or ½ an onion), finely diced; 6 dried or fresh shiitake mushrooms; 2 wood-ear mushrooms; 3 scallions, finely diced; 50g bean thread noodles (glass noodles); 2 tsp salt or mushroom seasoning; 2 tsp sugar; ¼ tsp black pepper; 50 Spring Rolls wrappers (defrost the night before by putting in the refridgerator); Oil for frying; 1 tbsp flour; 3 tbsp water; 2 tbsp vegan fish sauce (sub with soy sauce); 2 tbsp sugar; 2 tbsp vinegar; 1 tbsp lime juice; 6 tbsp water; 4 cloves garlic, finely minced; 2 chili, finely minced (I use Thai bird-eye chili)

Description

Vegan Egg Rolls (Chả Giò Chay) features crispy egg rolls with fillings that melt in your mouth, paired with an irresistible dipping sauce.

Ingredients

Scale

400g tofu
1 carrot, grated or julienned
1 medium onion (or ½ an onion), finely diced
6 dried or fresh shiitake mushrooms
2 wood-ear mushrooms
3 scallions, finely diced
50g bean thread noodles (glass noodles)
2 tsp salt or mushroom seasoning
2 tsp sugar
¼ tsp black pepper
50 Spring Rolls wrappers (defrost the night before by putting in the refridgerator)
Oil for frying

Corn starch mixture:

1 tbsp flour
3 tbsp water

Vietnamese Dipping Sauce:

2 tbsp vegan fish sauce (sub with soy sauce)
2 tbsp sugar
2 tbsp vinegar
1 tbsp lime juice
6 tbsp water
4 cloves garlic, finely minced
2 chili, finely minced (I use Thai bird-eye chili)

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Instructions

Prepare the fillings:

Soak the dried shiitake mushrooms, wood-ear mushrooms, and glass noodles in boiling water. After 3 minutes, remove the noodles and drain under cold water.
Use your hands or a fork to mash the tofu over a sieve, squeezing out as much water as possible.
Grate or thinly julienne the carrot, finely dice the onion and scallions. Drain and rinse the shiitake mushrooms and wood-ear mushrooms under cold water, then cut them into fine pieces. (see note 1)
Stir fry the mashed tofu in 1 tbsp of oil for 2 minutes. Add the remaining filling ingredients (mushrooms, carrot, onion, scallions, noodles) and season with salt, sugar, and black pepper. Mix well and stir fry for an additional 5 minutes.
Combine the corn starch and water to make the corn starch mixture.

Wrap the Vegan Egg Rolls:

Lay a spring roll wrapper on a flat surface with the corner facing you.
Place 2 tbsp of filling at the bottom of the wrapper.
Tuck in the sides and roll it forward, making sure the roll is tight.
Toward the end of the vegan egg roll, brush the roll with the cornstarch mixture to help stick together.

Fry the Vegan Egg Rolls:

Pan-fry the Vegan Egg Rolls in oil, flipping them when each side turns golden. Use 1 tbsp of cooking oil for each batch.
Remove the fried egg rolls and place them on a plate lined with paper towels to absorb excess oil.

Make the Vietnamese dipping sauce:

In a bowl, combine all the sauce ingredients and whisk them together.

Serve and enjoy:

Serve the Vegan Egg Rolls with the Vietnamese dipping sauce.
Garnish with fresh cilantro for added flavor and presentation.

Notes

Note 1: To speed up the process, you can use a blender or food processor to process the filling ingredients: carrot, mushroom, and onion

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Appetizer, Side Dish
Method: pan frying, wrapping, chopping
Cuisine: Vietnamese

Nutrition

Serving Size: 1 egg roll
Calories: 89
Sugar: 1.6g
Sodium: 355mg
Fat: 1.7g
Saturated Fat: 0.3g
Unsaturated Fat: 1.4g
Carbohydrates: 15.8g
Fiber: 0.4g
Protein: 2g
Cholesterol: 0mg