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How To make Fried Vegetarian Spring Rolls (Cha Gio Chay)
ACCOMPANIMENTS:
Vegetable Platter 8 oz Thin rice vermicelli (bun)
-OR: 2 bn Japanese alimentary paste
-noodles (somen). Peanut sauce or Nuoc Cham FILLING:
1 oz Cellophane (bean thread)
-noodles 1 tb Dried tree ear mushrooms
6 Dried Chinese mushrooms
1 lg Carrot, finely shredded
1 lg Leek, white part only,
-chopped 6 Water chestnuts, or
1/2 sm Jicama, peeled and chopped
1 lb Firm bean curd (tofu),
-crumbled 1 c Fresh bean sprouts, coarsely
-chopped 6 Garlic cloves, minced
3 tb Nuoc mam (Vietnamese fish
-sauce) 2 Eggs
1/2 ts Freshly ground black pepper
ASSEMBLY AND FRYING:
1/2 c Sugar
40 sm Rounds of rice papers (banh
-trang), 6 1/2 inches in -diameter Peanut oil for frying The book notes that true Buddhist vegetarians would not use garlic or fish sauce and would limit the dips to plain soy or plum sauce. Unless you are in this category, Peanut Sauce (Nuoc Leo) and Nuoc Cham are great dips as well. Prepare the Vegetable Platter, noodles and dipping sauce. Set aside. Soak the noodles in warm water and the mushrooms in hot water for 30 minutes; drain. Cut the noodles into 1/2-inch lengths. Remove and discard the stems from the mushrooms; squeeze to extract most of the soaking liquid. Mince all of the mushrooms. Combine all of the filling ingredients in a large mixing bowl; blend well with your hands. Set aside. Assemble the rolls: Fill a large bowl with 4 cups of warm water and dissolve the sugar in it. Rice paper is quite fragile. Work with only 4 sheets at a time, keeping the remaining sheets covered with a barely damp cloth to prevent curling. Immerse the rice paper, one sheet at a time, into the sweetened warm water. Quickly withdraw it and lay it flat on a dry towel. Do this with 4 sheets without letting them touch each other. The rice paper will become pliable within seconds. Fold over the bottom third of each round. Put 1 generous teaspoon of filling in the center of the folded-over portion. Press it into a compact rectangle. Fold one side of the paper over the mixture, then the other side. Roll from the bottom to the top to completely enclose the filling. Continue until all of the mixture is used. (The rolls can be prepared 1 day in advance. Wrap and refrigerate.) Fry the rolls: If possible use 2 skillets. Pour 1 to 1 1/2 inches of oil into each skillet and heat to 325F. Working in batches, add some of the rolls without letting them touch, or they will stick together. Fry for 10 to 12 minutes, turning often, until golden and crisp. Remove the rolls from the oil with tongs and drain on paper towels. Keep warm in a low oven until all of th rolls are cooked. To serve, each diner wraps a roll in a lettuce leaf along with some noodles and selected items from the Vegetable Platter and dips the package in the dipping sauce. NOTE: The fried rolls can be frozen, then thawed and reheated in a 350F oven just to crisp and heat through.
Yield: 40 rolls. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. Posted by Stephen Ceideberg; April 14 1991.
How To make Fried Vegetarian Spring Rolls (Cha Gio Chay)'s Videos
Vietnamese Egg Rolls (Cha Gio)
Vietnamese Egg Rolls (Cha Gio)
It's that time of year. Bring these Vietnamese egg rolls, spring rolls, however, you call it, to your next get-together and be a hero.
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Cách Làm CHẢ GIÒ CHAY Ngon Giòn Rụm || VEGAN SPRING ROLL Recipe
NGUYÊN LIỆU
1/2 kg khoai môn
1/2 kg khoai lan
1/2 kg đậu hủ trắng
1/2 chén đậu xanh khô
1 trái bắp
1 bó bún tàu
4 củ cà rốt nhỏ
Một ít nấm mèo
Hành ba rô
50 Bánh chả giò
2 muỗng canh đường
1 muỗng canh bột nêm chay
1 muỗng canh dầu hào chay
1/2 muỗng canh muối
Dầu chiên
INGREDIENTS
1 pound taro
1 pound sweet potatoe
1 pound firm white tofu
1/2 cup of dried mung beans
1 corn
1 bunch mung bean thread
4 small carrots
2 tablespoons dried black fungus
Leeks
50 spring roll shells
2 tablespoons of sugar
1 tablespoon vegetarian seasoning powder
1 tablespoon vegetarian oyster sauce
1/2 tablespoon salt
Oil to fry
Fried Vietnamese Spring Rolls | Plant-Based Chả giò
Hey Foodies! These spring rolls are the plant-based version of a family party classic – Chả Giò , a Vietnamese Fried Spring Rolls with crispy exterior and flavorful filling!
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Link for kitchen tools and ingredients used on my video recipe:
➡️
Thank you for the support!
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Ingredients:
200g plant based ground meat
5 cloves garlic
1 red onion
1 medium carrot
6-8 pcs dried wood ear mushrooms, soaked in water
100g vermicelli noodles, soaked in water
1-2 tbsp vegan fish sauce
salt and pepper to taste
1 tbsp potato starch
8-10 pcs rice wrappers
1 tbsp coconut aminos
lettuce
serve with vinegar dipping sauce
Air fry at 380°F for 15 minutes, flip halfway through, spray with cooking oil
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#plantbased #springroll #vietnamesespringroll #chagio
Cheesy vegetarian spring rolls - Nem chay/Chả giò chay phô mai #asmr #food
Cách làm món nem chay phô mai béo ngậy, cùng làm chả giò chay sốt mayonnaise béo ngậy cùng vỏ giòn tan.
Làm nem chay/ chả giò chay cho ngày Tết, ngày rằm, mùng một để thay đổi kiểu nem/chả giò truyền thống.
Nếu có thắc mắc gì bạn có thể comment bên dưới nhé
❤️Ấn đăng ký kênh để theo dõi nhiều cách làm món chay, thuần chay. Video được ra hàng tuần ha.
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The Perfect Vietnamese EGG ROLL Recipe
RECIPE
*Marinate:
2 Lbs Ground Pork
1 Tbsp Fish Sauce
1 Tbsp Chicken Bouillon
1/2 Tbsp Black Pepper
1 Tbsp Sugar
2 Eggs
1 Cup Grated Carrot
1 Cup Grated Tero Root
1 Cup Cabbage
2 Tbsp Shallots
2 Tbsp Chopped Garlic
2 Tbsp Chopped Onions
1/2 Cup Wood ear Mushroom
1 Cup Mung Bean Noodles
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Vegan Vietnamese Fried Egg Rolls (Chả Giò Chay) - using Beyond Meat!
These Vegan Fried Vietnamese Egg Rolls (or spring rolls) are made Vegan with Beyond Meat and loads of delicious vegetables like Taro and Carrots. Cha Gio Chay, or Vegan Spring Rolls, are easier than you think if you follow a few simple steps outlined in this video.
TOOLS (affiliate links):
Mandolin Slicer/Shredder -
Small Cookie Scoop -
Deep Fryer Thermometer -
Food Scale -
INGREDIENTS (affiliate links):
15 g. Wood Ear Mushrooms (Black Fungus) -
(or for shredded)
40 g. Bean Thread Noodles -
1 tsp. Salt -
1 tsp. Black Pepper - (My favorite brand!)
1 tsp. (Vegan) Sugar -
1 Tb. Mushroom Seasoning -
4-5 Garlic Cloves
3 Red Shallots (or 1/2 medium onion)
4 pc. Green Onions
150 g. Carrots
150 g. Taro
1 lb / 450 g. Plant Based Meat, like Beyond Meat
24-26 Spring Roll Wrappers
1 Tb. Flour + 1 Tb. Water Slurry
Recipe for Nuoc Cham Chay Dipping Sauce, via Yummies4Dummies
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