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How To make Fried Vegetarian Spring Rolls (Cha Gio Chay)
ACCOMPANIMENTS:
Vegetable Platter 8 oz Thin rice vermicelli (bun)
-OR: 2 bn Japanese alimentary paste
-noodles (somen). Peanut sauce or Nuoc Cham FILLING:
1 oz Cellophane (bean thread)
-noodles 1 tb Dried tree ear mushrooms
6 Dried Chinese mushrooms
1 lg Carrot, finely shredded
1 lg Leek, white part only,
-chopped 6 Water chestnuts, or
1/2 sm Jicama, peeled and chopped
1 lb Firm bean curd (tofu),
-crumbled 1 c Fresh bean sprouts, coarsely
-chopped 6 Garlic cloves, minced
3 tb Nuoc mam (Vietnamese fish
-sauce) 2 Eggs
1/2 ts Freshly ground black pepper
ASSEMBLY AND FRYING:
1/2 c Sugar
40 sm Rounds of rice papers (banh
-trang), 6 1/2 inches in -diameter Peanut oil for frying The book notes that true Buddhist vegetarians would not use garlic or fish sauce and would limit the dips to plain soy or plum sauce. Unless you are in this category, Peanut Sauce (Nuoc Leo) and Nuoc Cham are great dips as well. Prepare the Vegetable Platter, noodles and dipping sauce. Set aside. Soak the noodles in warm water and the mushrooms in hot water for 30 minutes; drain. Cut the noodles into 1/2-inch lengths. Remove and discard the stems from the mushrooms; squeeze to extract most of the soaking liquid. Mince all of the mushrooms. Combine all of the filling ingredients in a large mixing bowl; blend well with your hands. Set aside. Assemble the rolls: Fill a large bowl with 4 cups of warm water and dissolve the sugar in it. Rice paper is quite fragile. Work with only 4 sheets at a time, keeping the remaining sheets covered with a barely damp cloth to prevent curling. Immerse the rice paper, one sheet at a time, into the sweetened warm water. Quickly withdraw it and lay it flat on a dry towel. Do this with 4 sheets without letting them touch each other. The rice paper will become pliable within seconds. Fold over the bottom third of each round. Put 1 generous teaspoon of filling in the center of the folded-over portion. Press it into a compact rectangle. Fold one side of the paper over the mixture, then the other side. Roll from the bottom to the top to completely enclose the filling. Continue until all of the mixture is used. (The rolls can be prepared 1 day in advance. Wrap and refrigerate.) Fry the rolls: If possible use 2 skillets. Pour 1 to 1 1/2 inches of oil into each skillet and heat to 325F. Working in batches, add some of the rolls without letting them touch, or they will stick together. Fry for 10 to 12 minutes, turning often, until golden and crisp. Remove the rolls from the oil with tongs and drain on paper towels. Keep warm in a low oven until all of th rolls are cooked. To serve, each diner wraps a roll in a lettuce leaf along with some noodles and selected items from the Vegetable Platter and dips the package in the dipping sauce. NOTE: The fried rolls can be frozen, then thawed and reheated in a 350F oven just to crisp and heat through.
Yield: 40 rolls. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. Posted by Stephen Ceideberg; April 14 1991.
How To make Fried Vegetarian Spring Rolls (Cha Gio Chay)'s Videos
Làm Chả Giò Chay Kiểu Mới Này Giòn Rụm Rất Ngon Mà Dễ Dàng- Vegetarian spring rolls
Cách làm chả giò chay giòn rụm cực ngon có thể ăn chay và ăn mặn đều thích hợp, chả giò giòn được lâu, nhân trộn không bị ra nước, làm để dành ăn dần rất ngon ạ
NGUYÊN LIỆU
1 gói bánh tráng chả giò( 40 cái)
600g ( củ sắn, cà rốt, khoai lang)
50g đậu xanh
Nấm mèo, nấm hương( 50g)
Hạt nêm chay, đường
Muối, dầu hào chay
INGREDIENT
1 pack of spring rolls (40 pieces)
600g ( jicama, carrot, sweet potato)
50g mung beans
Cat mushrooms, shiitake mushrooms
Vegetarian seasoning, sugar
Salt, oyster sauce
#alotravinh #TroiNuoc_alotravinh #CheBiDo_alotravinh
#Bánh_alotravinh #MonNgon_alotravinh #Che_alotravinh
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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.
All recipes on the blog at
#springrolls #crispy #eggrolls #vietnamesefood #asianfood #yummy #recipe
Northern style traditional vegan fried spring rolls | Nem rán (chả giò) chay miền Bắc
Traditional fried spring rolls always remain popular, and made by many Northern families on Tet holidays or special occasions.
Full detailed recipes and tips:
The interesting thing about this dish is that you can be creative and choose a variety of ingredients to make spring rolls. Yet of course, to make a delicious plate of fried spring rolls, you need to make sure you get the right type of rice paper wrapper and a delicious bowl of dipping sauce.
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Nem rán (chả giò) truyền thống luôn được ưa chuộng, và xuất hiện trên nhiều mâm cỗ của gia đình miền Bắc vào những ngày lễ Tết.
Công thức chi tiết và bí quyết:
Một điều thú vị của món này là bạn có thể thỏa sức sáng tạo và lựa chọn nhiều loại nguyên liệu để làm nhân nem. Nhưng tất nhiên, để làm nên một đĩa nem ngon, bạn cần lưu ý lựa chọn vỏ bánh đa ngon, và pha nước chấm thật chuẩn nhé.
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Rice Paper Dumplings
These Rice Paper Dumplings are crispy on the outside, chewy, and filled with flavourful goodies on the inside.
This recipe takes 20 minutes to make and is also vegan and gluten free.
RECIPE + TIPS
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Cách Làm CHẢ GIÒ CHAY Ngon Giòn Rụm || VEGAN SPRING ROLL Recipe
NGUYÊN LIỆU
1/2 kg khoai môn
1/2 kg khoai lan
1/2 kg đậu hủ trắng
1/2 chén đậu xanh khô
1 trái bắp
1 bó bún tàu
4 củ cà rốt nhỏ
Một ít nấm mèo
Hành ba rô
50 Bánh chả giò
2 muỗng canh đường
1 muỗng canh bột nêm chay
1 muỗng canh dầu hào chay
1/2 muỗng canh muối
Dầu chiên
INGREDIENTS
1 pound taro
1 pound sweet potatoe
1 pound firm white tofu
1/2 cup of dried mung beans
1 corn
1 bunch mung bean thread
4 small carrots
2 tablespoons dried black fungus
Leeks
50 spring roll shells
2 tablespoons of sugar
1 tablespoon vegetarian seasoning powder
1 tablespoon vegetarian oyster sauce
1/2 tablespoon salt
Oil to fry
Vegan Vietnamese Spring Rolls // Chả Giò Chay
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It's come to my attention that these wrappers are NOT vegan, as they have undeclared milk products in them (RE: Canada Inspection Agency). I don't have another recommendation that is totally vegan, aside from using two layers of rice paper wrappers (hydrated) and then rolling those.
These Vegan Vietnamese spring rolls are the plant-based version of a family party classic!
VEGAN VIETNAMESE SPRING ROLL RECIPE:
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