Vegetable Spring Rolls (Cha Gio Chay)

Ingredients:
  • 115 gm (~4 oz) tofu, drained
  • 240 ml (1 cup) shredded carrot
  • 240 ml (1 cup) shredded jicama
  • 240 ml (1 cup) chopped celery
  • 120 ml (1/2 cup) shredded taro root
  • 120 ml (1/2 cup) chopped onion
  • 60 ml (1/4 cup) drained rehydrated wood ear mushroom shreds or other thin funghi
  • 60 ml (1/4 cup) softened saifun noodles
  • 2 tsp chopped garlic
  • salt
  • 1/2 tsp white pepper
  • rice paper
  • oil for deep frying

Method:
  1. Soak the mushrooms and noodles in water for 15 minutes and drain.
  2. In a bowl combine the vegetables and drained tofu. Season with the salt and pepper.
  3. Add the mushrooms and noodles and stir to combine.
  4. Dip the rice paper in lukewarm water to soften, one sheet at a time.
  5. Spread some filling on the rice paper and roll and seal the ends.
  6. Deep fry at 175oC (350oF) until crisp.
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