Vegetarian Vietnamese Spring Rolls

These Vegetarian Vietnamese Spring Rolls offer a delightful crunch and savory depth, perfect for sharing at gatherings or enjoying as a light lunch. The filling combines the earthy richness of rehydrated Chinese mushrooms with the fresh snap of carrots and water chestnuts, all tied together with fragrant garlic and a hint of lime. Wrapped in delicate rice paper and fried to a golden crisp, these rolls are a testament to the balance of textures and flavors found in Vietnamese cuisine. They are naturally vegan (if using soy sauce instead of fish sauce) and make an impressive yet approachable appetizer. Serve with a side of sweet chili sauce or hoisin dip for the best experience.

Cooking Method: Frying

Cuisine: Vietnamese

Courses: Baked Goods

Difficulty: Intermediate

Servings: 4

Calories: 220

Dietary: Vegan

Description

These Vegetarian Vietnamese Spring Rolls offer a delightful crunch and savory depth, perfect for sharing at gatherings or enjoying as a light lunch. The filling combines the earthy richness of rehydrated Chinese mushrooms with the fresh snap of carrots and water chestnuts, all tied together with fragrant garlic and a hint of lime. Wrapped in delicate rice paper and fried to a golden crisp, these rolls are a testament to the balance of textures and flavors found in Vietnamese cuisine. They are naturally vegan (if using soy sauce instead of fish sauce) and make an impressive yet approachable appetizer. Serve with a side of sweet chili sauce or hoisin dip for the best experience.

Directions

1
Rehydrate the bean thread vermicelli in hot water according to package instructions, then drain and cut into bite-sized pieces.
2
If using dried Chinese mushrooms, soak in warm water until soft, then squeeze out excess liquid and chop finely. If using wood ear fungus, soak until pliable, remove tough stems, and slice thinly.
3
Heat a wok or large skillet over medium-high heat with a tablespoon of oil. Sauté the minced garlic until fragrant, about 30 seconds.
4
Add the chopped mushrooms, wood ear fungus, grated carrots, and grated onions to the wok. Stir-fry for 5-7 minutes until the vegetables are tender-crisp and any excess moisture has evaporated.
5
Stir in the drained vermicelli, water chestnuts, Nuoc Mam (or soy sauce mixture), lime juice, and black pepper. Toss to combine flavors and cook for another 2 minutes. Remove from heat and let the filling cool completely.
6
Dampen a clean kitchen towel and keep it nearby. Take one sheet of rice paper and briefly dip it in warm water until pliable but not soggy (about 2-3 seconds). Lay it flat on a clean surface.
7
Place a small spoonful of the cooled filling near the bottom edge of the rice paper. Fold the bottom up over the filling, fold in the sides, and roll tightly towards the top.
8
Brush the edge of the rice paper with beaten egg to seal the roll closed.
9
Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully lower the spring rolls into the hot oil in batches, ensuring they do not crowd the pot.
10
Fry for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
11
Serve immediately while hot and crispy, accompanied by your favorite dipping sauce.

Nutrition Facts

Servings 4 pies

Amount Per Serving
Calories 220kcal

% Daily Value *
Total Fat 12.0g19%
Saturated Fat 1.5g8%
Cholesterol 30.0mg10%
Sodium 250.0mg11%
Total Carbohydrate 25.0g9%
Dietary Fiber 2.0g8%
Sugars 3.0g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetizer, bean thread, crispy, fried, garlic, herbs, hoisin, lime, mushroom, rice paper, spring rolls, vegan, vegetarian, vermicelli, vietnamese, water chestnut

Read it online: https://www.chefs-mate.com/recipe/vegetarian-vietnamese-spring-rolls-pt-1/