chả giò đậu hũ – a vegetarian version of the classic spring roll
Although most recipes online are meat based, we felt it like trying a vegetarian version of these spring rolls where tofu is the most prominent ingredient.
Servings
4
Prep time:
15min
Cook time:
15min
Difficulty:
Easy
Ingredients
- 350g tofu
- 1 carrot (medium sized), shredded
- 20g Dry Wood ear mushroom
- 70g dry rice vermicelli
- 100g beansprouts
- 2 Eggs
- 3 spring onions
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp sugar
- 2 rice paper
- 2 garlic cloves, chopped
- Salt & Pepper, to taste
The whole process is rather easy and can be adjusted for how many you want to make. Once fried, the rolls easily keep frozen (and you just need to cook them from frozen straight in the pan afterwards).
If you want to experiment, feel free to add or change up some of the veg, however traditionally most recipes will have at least Carrot, rice vermicelli and mushrooms as a base, in our case, the tofu acts as a protein and binder along with the eggs.
Step by Step Instructions
Step 1
First, begin by re-hydrating the mushrooms and, in a separate bowl the vermicelli by pouring boiling water on top of them and letting them sit for about 15min.
Step 2
Once the mushrooms and vermicelli have re-hydrated, add them together with the carrot and tofu in a large mixing bowl. add the soy sauce, sugar, garlic and sesame oil as well as the spring onions.
Step 3
Your mixture ready, you can start your prep for rolling each roll. To make your life easier, I recommend you use a damp tea towel underneath the rice paper. This will prevent them from sticking to whatever surface you have and will make the rolling easier.
With that said, warm up some water in a shallow pan (or par-boil it. it doesn’t have too be too warm, the heat just helps soften the rice papers quicker).
Dip a rice paper in the water all across the surface, then lay it flat on your surface (covered by the damp tea towel)
Step 4
Having dipped the rice paper in water, follow the below pictures to see how to shape your rolls the right way so that they don’t open up when deep-frying.
Essentially, you want to put a bit of the mixture 1/3rd of the way of the paper and fold the side closest to you, then fold the left and right side onto the mixture, roll over to close the roll itself.
See below steps :
Step 5
When you’ve finished doing all the rolls, heat up a large saucepan and pour a large amount of sunflower or vegatable oil for deep-frying. Heat it up, ideally between 175 to 190C temperature so that your rolls end up nice and crispy. (you don’t have to use a massive saucepan, you can use a smaller one, but make sure you don’t cook everything all at once. Adding anything to frying oil will lower the temperature very quickly, so depending on the size of the batch your making, you can adjust the quantity of oil you are going to use.
Step 6
The rolls are now ready to serve! See below for a suggested presentation and also the traditional “nuoc mam sauce” which is essentially made of fish sauce, lime juice, sugar, garlic and chilli.
To eat, just wrap each roll in a lettuce leaf adding coriander and/or mint to your liking and dip into the sauce!
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