Vietnamese love spring rolls. We enjoy the value time with family and friends at the dining table while creating our own rolls of freshly cut herbs and fillings. This is our version of spring rolls for vegaterians. Instead of using meat as a filling, we substitute it with tofu and mushrooms. The result is delightful.
Recipe for Spring Rolls with Tofu and Mushrooms – Gỏi Cuốn Chay
2 tbsp vegetable oil
2 shallots, sliced
1/4 yellow onion (can substitute with leek), thinly sliced lengthwise
4 oz of dried straw mushrooms, soaked in warm water for 30 min, drained and thinly sliced
4 oz tofu, pan seared and cut into strips about 1/4 inch thick
2 tbsp soy sauce or to taste
1 tsp sugar
1/4 lb bun (rice vermicelli noodles) boiled 4 to 5 mins, rinsed through cold water and drained
1 carrot, peeled, cut into matchstick strips and blanched
1 cup bean sprouts, blanched or raw as desired
8 (12 inch) dried round rice paper plus some extra
1 small head red leaf lettuce, leaves separated and washed
1 cup Asian basil and mint leaves
16 Chinese chives, optional
1/2 cup of roasted peanuts, crushed
1 cup Soy Lime Dipping Sauce
Heat the oil in a pan over high heat. When the pan is very hot, add the shallots and onion and stir until fragrant, about 20 sec. Add the mushrooms, stripped tofu and stir. Add the soy sauce and sugar, and mix it up well for about 30 sec. Transfer to a bowl and set aside.
Set up a work station by placing all the ingredients in the order in which they will be needed: rice papers, lettuce, rice vermicelli, carrots, mushroom and tofu mixture, bean sprouts and basil leaves.
Fill a large bowl with hot water. (Also keep some nearby to add to the bowl when the water cools.) Cover with a plate to keep the water warm when not in use.
Working with 1 rice paper at a time, dip one edge first into the hot water and turn to wet it completely, about 10 sec, taking care not to burn yourself. Lay the round down on a flat plate and pull to remove any wrinkles. Tear a lettuce leaf in half lengthwise and place it on the bottom third of the rice round. Place 2 tbsp rice vermicelli, 4 carrot strips, 1 1/2 tbsp mushroom and tofu mixture, 2 tbsp bean sprouts and 4 or 5 basil leaves on the lettuce. Sprinkle some roasted peanuts on the top. Make sure the ingredients are evenly spread out.
Fold the bottom edge over the filling, fold in the sides and roll into a tight cylinder. Roll one full turn and tuck 2 Chinese chives into the roll, letting them extend out one end. Continue to roll until you have a snug cylindrical package. The rolls should be about 1 inch wise and 4 to 5 inches long. Repeat with the remaining rice paper and filling ingredients. To serve, dip it with the soy lime dipping sauce.
Serves 2 as a main dish or 6 to 8 as an appetizer
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