Cheesy vegetarian spring rolls - Nem chay/Chả giò chay phô mai #asmr #food
Cách làm món nem chay phô mai béo ngậy, cùng làm chả giò chay sốt mayonnaise béo ngậy cùng vỏ giòn tan.
Làm nem chay/ chả giò chay cho ngày Tết, ngày rằm, mùng một để thay đổi kiểu nem/chả giò truyền thống.
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Crispy Fried Vietnamese Spring Rolls
Crispy Fried Spring Rolls With Rice Paper Wrapper
Makes about 30
INGREDIENTS
1 lb ground pork
½ oz dried wood ear mushrooms
2 oz dried bean thread vermicelli/cellophane noodles
2 green onions (slice thinly)
1 large shallot (peel and dice finely)
1 teaspoon granulated sugar
¼ teaspoon ground black pepper
2 teaspoons sesame oil
1 teaspoon sea salt
2 tablespoons oyster sauce
1 teaspoon mushroom bouillon powder (optional)
1 package netted rice paper wrapper (typically found next to egg roll and spring roll pastry wrapper in the freezer aisle)
Vegetable oil for frying
INSTRUCTIONS
In a medium bowl, rehydrate dried wood ear mushroom and dried vermicelli noodles in warm water for 15 minutes. Remove from water and rinse. Mince finely and set aside.
In a medium-size bowl, mix together ground pork, minced wood ear mushroom, minced vermicelli noodles, green onions, yellow onion, sugar, black pepper, sesame oil, salt, and oyster sauce. Set aside.
Quickly submerge a netted rice paper in a shallow water bowl so that the top and bottom are wet then immediately transfer to a large plate.
Add 2 tablespoons of filling towards the bottom end of the rice paper. Start from the bottom, roll the rice paper up to cover the filling until you reach the middle. Tuck in both sides. Roll up to seal.
In a wok or tall skillet, heat vegetable oil until a small piece of rice paper wrapper dropped in oil starts to sizzle gently. Fry in small batches for 4-5 minutes or until spring rolls are golden brown. Serve with your favorite dipping sauce.
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Vietnamese Crispy Spring Roll - Nem rán / Chả giò | Helen's Recipes
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Vietnamese Egg Rolls (Cha Gio)
Vietnamese Egg Rolls (Cha Gio)
It's that time of year. Bring these Vietnamese egg rolls, spring rolls, however, you call it, to your next get-together and be a hero.
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Vegan fried spring rolls - Nem chay/Chả giò chay
Cách làm chả giò chay Nem rán chay mà không cần dùng đỗ xanh hay khoai môn. Đây có lẽ là phiên bản nem chay chả giò chay gần với phiên bản mặn nhất. Không cần dùng đỗ xanh hay khoai môn, các nguyên liệu được trộn vào và chuẩn bị rất nhanh.
❤️Ấn đăng ký kênh để theo dõi nhiều cách làm món chay, thuần chay. Video được ra hàng tuần ha.
Cách làm chả giò chay Nem rán chay mà không cần dùng đỗ xanh hay khoai môn. ????
????Nguyên liệu bao gồm:
Đậu hũ/đậu phụ
Ngô
Cà rốt
Tàu hũ ki/Váng đậu
Nấm mèo
Rong biển ăn liền
???? Cách làm:
1. Tàu hũ ki và nấm mèo ngâm trong nước sôi tầm 10p, thái nhỏ
2. Nạo cà rốt rồi dùng kéo cắt thành các đoạn ngắn tầm 2-3cm
3. Trộn các nguyên liệu trên rồi cho vào lá bánh tráng cuốn.
4. Chiên ở lửa cao vừa, đến khi vàng đều rồi vớt ra cho ráo dầu
5. Có thể quết một lớp dầu mỏng rồi cho vào lò nướng hoặc nồi chiên không dầu - 160 độ, 20p - đến khi nem/chả giò vàng
6. Ăn khi còn nóng
⚠️Note:
1. Nên dùng ít ngô, bởi sẽ làm át mất mùi của lá rong biển khô.
2. Vì rong biển cùng vỏ ram, tàu hũ ki cũng khá mặn rồi nên chỉ cần cho 2-3 thìa dầu hào chay là đủ, không cần thêm muối.
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How to make vegan fried spring roll, without using greenbeans or taro, This version of Vietnamese vegan fried spring roll is the closest one to the traditional version (with meat).
Everything can be mixed and prepared for 20 mins.
❤️ For more videos on making delicious vegan/vegetarian food, make sure you subcribe to this channel.
How to make the best vegan vietnamese fried spring roll ????
????Ingredients:
Tofu
Corn
Carrot
Tofu skin
Wood-ear mushroom
Olive oil roasted seaweed
???? How to make Vietnamese spring rolls
1. Soak tofu skin and wood-ear mushroom in hot water, dice them nicely
2. Prepare carrot and cut the seaweed into small pieces.
3. Mix everything together then roll them in rice paper
4. Fry in medium high heat until they're al golden brown
5. Or bake it in the oven or airfryer in 160C - 15-20 mins
6. Eat it while it hot
⚠️Note:
1. Better to use a small amount of corn, otherwise it will Overpower the taste of seaweed
2. Because seaweed, rice paper and tofu skin already have salt in them, only use 2-3 tbsp of vegan oyster sauce to enhance the flavor
???? Make sure you hit the Like button if you think this video is useful.
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Cha Gio Chay (Vietnamese Vegetarian Egg Rolls)
Cha Gio Chay (Vietnamese Vegetarian Egg Rolls)
For more recipes
Ingredients
1 cup chopped Carrot
2 cup chopped Taro
2 cup chopped Potato
1 chopped Leek Stem
3/4 cup chopped Shitake Mushroom
3/4 cup chopped Cha Lua Chay (Vietnamese Vegetarian Ham)
1/2 cup chopped Wood Ear Mushroom
1/2 cup Mung Bean (soaked in water and cooked)
1 1/2 cup cut Jicama
1 cup chopped Bean Curd
1 1/2 cup chopped Bean Thread
2 cup smashed ToFu
4 Tbsp. Oil
1 tsp. Kosher Salt
1 1/2 tsp. Sugar
1 tsp. Mushroom Seasoning
1/2 tsp. Black Pepper
1/4 cup All Purpose Flour
Some Water
1 package Vegetarian Egg Roll Wrappers
Frying Oil
Some extra Salt
Peel and cut 1 Jicama into strips, you need 1 1/2 cup Jicama. Put in a bowl, add some Salt, and mix. Set aside for 10 minutes. After 10 minutes, rinse with water. Drain out the water and set aside.
Peel and chop 2 Carrots, you need about 1 cup chopped Carrot. Put in a bowl and set aside.
Peel and chop 2 Potatoes, you need 2 cups chopped Potato. Put in a bowl and set aside.
Chop 1 piece Taro, you need 2 cups chopped Taro. Put in a bowl and set aside.
Chop 1 Leek stem. Put in a bowl and set aside.
You need 1 piece Vietnamese Vegetarian Ham, some Wood Ear Mushroom (soaked in water to soften), some Shitake Mushroom (soaked in water to soften), and 1 large piece Tofu.
Cut Vietnamese Vegetarian Ham into small pieces. You need about 3/4 cup. Put in a bowl and set aside. Chop Shitake Mushroom, you need 3/4 cup. Put in a bowl and set aside.
Chop Wood Ear Mushroom, you need 1/2 cup. Put in a bowl and set aside. Smash the Tofu in a bowl, set aside. Put a handful Bean Thread in a bowl. Pour in some hot water, let it sit until soften.
Drain out the water and chop. You need 1 1/2 cup chopped Bean Thread. Put in a bowl and set aside. Cut 1 sheet Bean Curd into a bowl. Pour in hot water, wait for it to soften.
Drain out and rinse with cold water. Chop the Bean Curd, you need about 1 cup. Put in a bowl and set aside. Cook 1/2 cup Mung Bean, put in a bowl and set aside.
In a pan add in 3-4 Tbsp. Oil. Add in chopped Leek. Saute for a few minutes, remove and put into bowl. Then set aside. In a large bowl add 2 cups smashed Tofu. Add 2 cups chopped Potato.
Add 1 cup chopped Carrot. Add 2 cups chopped Taro. Add 1 1/2 cup cut Jicama. Add 1 1/2 cup chopped Bean Thread. Add 1 cup chopped Bean Curd. Add 3/4 cup chopped Shitake Mushroom.
Add 1/2 cup chopped Wood Ear Mushroom. Add 1/2 cup cooked Mung Bean. Add 3/4 cup chopped Vietnamese Vegetarian Ham.
Add 1 tsp. Kosher Salt. Add 1 1/2 tsp. Sugar. Add 1 tsp. Mushroom Seasoning. Add 1/2 tsp. Black Pepper. Add in your sauteed Leek. Mix well. Then set aside.
In a small bowl mix 1/4 cup All Purpose Flour with some water. Using this mixture will help the wrapper ends stick to the Egg Roll. Separate each Egg Roll Wrapper and set aside.
To roll, place 1 wrapper on a flat surface. Scoop some fillings and place in the middle. Fold the two sides inward and roll, stop when you near the very end.
Spread some of the flour mixture. Then finish rolling. Repeat until you use up all your fillings and wrappers. Put the Egg Rolls into Frying Oil. Once it's done, remove and place on paper towel.