Crispy Vegetable Spring Rolls — Cha Gio Chay
Vietnamese chay crispy spring rolls filled with mashed taro, mung bean, jicama, carrot, and wood-ear mushroom rolled in rice paper and deep-fried golden, served with rice vermicelli, lettuce, herb plate, and vegetarian nuoc cham.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 200g mung beans, 16g wood-ear mushroom, and 40g glass noodles in hot water 15 minutes until plump, drain. Steam mung beans and 200g taro 12 minutes until tender, mash off heat. Mince 60g shallot, 6 garlic cloves, and 120g pineapple. Peel 200g jicama and 120g carrot into matchsticks. Squeeze wood-ear dry, slice glass noodles short. Toss filling with shallot, garlic, 2 tbsp soy sauce, mushroom seasoning, brown sugar, white pepper. Whisk pineapple, remaining 2 tbsp soy sauce, 60ml hot water, sugar, lime juice, and 1 chilli into dipping sauce. Pick herbs, tear 60g lettuce.
Boil
Bring small pot of water to rolling boil over high heat 5 minutes. Add 240g rice vermicelli, cook 4 minutes until tender. Drain, rinse cold, shake into clean strands.
Wrap
Dip 20 rice paper sheets one at a time in warm water 5 seconds until pliable. Lay flat, scoop 2 tbsp filling onto lower third, fold sides in, roll snugly upward into 8cm cigars over 10 minutes total.
Fry
Heat 1 liter oil in deep saucepan over medium heat 4 minutes until 170C. Slide rolls in seam-side down in batches, fry 4 minutes per side over medium heat until shells crisp deep mahogany-gold and bubbles slow with light skin.
Crisp and plate
Lift rolls onto paper-lined plate, drain 1 minute. Mound vermicelli on serving plates, lay rolls alongside, set lettuce, mint, cilantro, and remaining chilli at edge. Serve nuoc cham for dipping.
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