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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
Cha Gio Chay (Vietnamese Vegetarian Egg Rolls)
Cha Gio Chay (Vietnamese Vegetarian Egg Rolls)
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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.
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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How to make the traditional Vietnamese crispy spring rolls - Morgane Recipes
The traditional Vietnamese crispy spring rolls recipe.
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Arriba Mami Jingle Punks
Vietnamese Fried Spring Rolls (Chả giò)
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Homemade Vietnamese fried spring rolls are so delicious!!
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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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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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