How to make Vietnamese rice noodle bowl with vegan spring rolls (bun cha gio chay). Hope you enjoy it!
Music version here: • [w/ music] Vietnamese ...
Recipe/Ingredients:
Spring rolls:
50g mung bean threads
12g dried wood ear mushrooms
100g carrots
100g tofu
vegan spring roll wrappers*
2/5 tsp salt
white pepper to taste
1. Soak mung bean threads in hot water for 10 mins. Cut mung bean threads into smaller pieces.
2. Soak wood ear mushrooms in hot water for 10 mins.
3. Grate carrots and add salt. Remove excess liquid.
4. Drain and combine mung bean threads and chopped wood ear mushrooms with carrots. Mix well.
5. Add white pepper and mix well.
6. Roll the spring rolls. (please feel free to adjust the filling amount)
I shallow fried (2 to 3 mins each side) in canola oil heated to 360F to 375F. Be careful when working with very hot oil. Spring rolls will be very hot after frying. Let it drain and cool before using.
Yield: approx. 1 dozen
*Spring Home - TYJ Spring Roll Pastry (product of Singapore). Ingredients: wheat flour (48%), water, coconut oil, salt
To build the bowl, combine chopped spring rolls with:
rice vermicelli (rinse and cool with water after cooking)
lettuce
cucumbers
cilantro
red chilies
peanuts
do chua - pickled carrots & daikon (see vegan banh mi pt 2 for recipe: • Vegan Banh Mi [2/3] Pa... )
nuoc cham chay - dipping sauce (see Vietnamese vegan crepe for recipe: • Video )
mung bean sprouts, mint & lime wedge (I didn’t include)
Sensible Plate is about inspired vegan cooking.
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No music [cooking sounds]
3 окт 2024
