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Vegetarian Vietnamese Egg Rolls | A Healthy Snack Idea
Embarking on a culinary journey through the heart of Vietnamese cuisine, vegetarian Vietnamese egg rolls emerge as a delightful twist on a traditional favorite. This appetizing dish transcends the conventional, offering a vegetarian alternative that retains the essence of its origin while introducing a tapestry of flavors and textures. Crafted with a medley of fresh vegetables, tofu, and aromatic seasonings, wrapped in crisp spring roll wrappers, these egg rolls are a testament to the versatility and richness of vegetarian cooking. Whether deep-fried to golden perfection or baked for a lighter touch, vegetarian Vietnamese egg rolls invite diners to explore a world of taste, encased in a crunchy exterior that gives way to a succulent, flavor-packed interior. Perfect as a starter, a snack, or a side, these egg rolls are not just food; they’re a celebration of culture, creativity, and the endless possibilities within vegetarian cuisine. As we delve into the intricacies of their preparation and enjoyment, prepare to be enchanted by the simplicity and complexity of vegetarian Vietnamese egg rolls, a dish that stands as a beloved staple in Vietnam and a cherished discovery for global palates.
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What Is Vegetarian Vietnamese egg rolls?
Vegetarian Vietnamese egg rolls put a fresh, healthy spin on a classic appetizer. With a savory mushroom and tofu filling wrapped in delicate rice paper, these crisp rolls make an easy yet impressive starter or light meal. This unique twist on traditional egg roll recipes skips the meat in favor of nutritious ingredients like vitamin-packed carrots, earthy mushrooms, and protein-rich tofu. Best of all, these egg rolls are surprisingly simple to make at home. Read on to learn all about making these crowd-pleasing vegetarian Vietnamese egg rolls from start to finish.
Necessary Ingredients
Making vegetarian Vietnamese egg rolls starts with gathering the right ingredients. Here’s what you’ll need:
- Dried wood ear mushrooms – These add great texture. Rehydrate in hot water before using.
- Mung bean vermicelli noodles – Briefly soak to soften these healthy noodles.
- Firm tofu – Drained and pressed tofu lends protein. Dice or crumble it small.
- Fresh mushrooms – Opt for a mix like shiitake, cremini and oyster for lots of flavor. Slice thinly.
- Onion – One small onion, diced, boosts taste.
- Carrot – Shredded carrot makes the filling bright and sweet.
- Spring roll wrappers – Find these translucent round wrappers in the refrigerated section of Asian markets.
- Seasonings – Soy sauce, sesame oil, garlic, ginger and rice vinegar amp up the flavor.
That covers the key ingredients! Now let’s dive into preparing the fantastically fresh filling.
Preparing the Filling
Making the filling for vegetarian Vietnamese egg rolls is easy. Just mix up all the chopped veggies, tofu and noodles together with seasoning. Here’s how:
First, soak the dried wood ears and vermicelli noodles in separate bowls of hot water for 15-20 minutes until softened. Drain well. Next, prepare the fresh mushrooms, onion and carrot. Thinly slice the mushrooms. Dice the onion. Shred the carrot.
Crumble the pressed tofu into small pieces. Mix the rehydrated mushrooms and noodles together with the tofu, fresh mushrooms, onion, carrot and a splash of soy sauce and sesame oil.
Add minced garlic, grated ginger, a dash of rice vinegar and season with salt and pepper to taste. Combine everything well. That’s it – the filling is ready to go!
The mix of textures from the chewy wood ears, slippery noodles and crisp vegetables pairs perfectly with the hearty tofu. The savory seasonings add big bursts of flavor. This fresh, tasty filling is the star of the show.
Wrapping and Cooking Techniques
Now that the filling is ready, it’s time to wrap up these flavor-packed veggie egg rolls. Here’s a step-by-step guide:
Fill a small bowl with water. Submerge a spring roll wrapper briefly to soften it. Shake off excess water and place on a clean surface. Spoon 2-3 tablespoons of filling near the bottom third of the wrapper.
Fold the bottom edge over the filling, then tightly roll up halfway. Fold the sides inward and continue rolling into a tight cylinder. Dab the final edge with water to seal. Cover wrapped egg rolls with a damp cloth until ready to cook.
When it comes to cooking, you can either bake or fry the egg rolls. Baking avoids oil for a healthier option. Simply arrange on a parchment-lined baking sheet and bake at 400°F for 20-25 minutes, flipping halfway.
For crispy, golden egg rolls, fry them. Heat 1-2 inches of oil to 350°F and fry a few at a time for 2-3 minutes per side until browned. Drain on paper towels.
Either cooking method yields crispy, flavorful egg rolls ready to enjoy! Baking brings out the fresh flavors, while frying offers indulgent crunch.
Serving and Enjoying
Now for the best part – eating these tasty treats! Vegetarian Vietnamese egg rolls make fantastic appetizers or snacks.
Serve them fresh and hot with a flavorful dipping sauce. Everyday vegan fish sauce makes an authentic pairing. Or opt for peanut, sweet chili or soy ginger sauce for more flavor.
Enjoy the egg rolls on their own for a handheld snack. Or incorporate them into a larger Vietnamese-inspired meal with phở, bún chả or nem nướng.
However you choose to eat them, these vegetarian egg rolls are sure satisfy. Their crispy exterior gives way to a savory, textured filling brimming with mouthwatering Asian flavors.
Additional Considerations
From ingredients to serving, there are a few extra things to keep in mind when making vegetarian Vietnamese egg rolls:
Nutrition – Packed with protein, fiber and vitamins, these are a healthy appetizer option.
Cultural Roots – Egg rolls are common in Vietnamese, Chinese and Thai cuisines. The fresh filling used here offers a uniquely Vietnamese twist.
Storage Tips – Uncooked egg rolls keep in the refrigerator for 2-3 days or freezer for 2-3 months. Reheat fried egg rolls in a 350°F oven.
Ingredient Swaps – Switch up the filling veggies, noodles or tofu to suit your tastes. Find gluten-free wrappers to accommodate dietary needs.
Pairings – Light, acidic flavors like phở and dipping sauces balance out the rich egg rolls.
Customizations – Add heat with chili sauce or sriracha. Use ground cashews instead of tofu for extra crunch.
Dipping Sauces – Everyday fish sauce, chili garlic sauce, hoisin or peanut dipping sauce all make great pairings.
Common Mistakes – Ripping wrappers, overstuffing egg rolls, undercooking, and skimping on seasoning are rookie errors to avoid.
Conclusion
From the flavorful filling to the satisfying crunch of the shell, vegetarian Vietnamese egg rolls have something for everyone. They make the perfect party food or weeknight dinner starter. Impress guests or indulge in a craving at home. These fresh, tasty egg rolls truly deliver on taste and texture. With this handy primer, you’re ready to start rolling! Experiment with different fillings and flavors to make this classic Vietnamese appetizer your own.
Ingredients
- Filling
- - 1 block Tofu: Extra firm, drained and pressed
- - 100g Mushrooms: Shiitake, straw, or your favorite type
- - 50g Vermicelli Noodles: Dried mung bean thread noodles
- - 1 medium Carrot: Julienned or grated
- - 1 small Onion: Diced
- - 2 tbsp: Wood Ear Mushrooms (Optional)
- Seasonings
- - Salt
- - 1 tsp Sugar
- Wrappers
- - 20-24 Spring roll wrappers
- Frying
- - Vegetable Oil
- Optional Ingredients
- - Jicama (shredded)
- - Green onions (finely diced)
- - Black pepper
- - Garlic (minced)
- - Lemongrass (minced)
Instructions
- Prepare the Filling:
- Soak the vermicelli noodles in warm water for 10-15 minutes, until softened. Drain and cut into shorter lengths.
- Rehydrate wood ear mushrooms (if using) by soaking them in hot water for 15 minutes. Drain and thinly slice.
- While the noodles and mushrooms soak, crumble the tofu into a bowl. You can use a fork, potato masher, or your hands for this.
- Finely chop the mushrooms, onion, and carrot.
- Heat a tablespoon of oil in a pan over medium heat. Sauté the onion and carrot until softened, about 5 minutes. (Optional: Add garlic and lemongrass here for extra flavor, cook for an additional minute before adding other vegetables.)
- Add the crumbled tofu, mushrooms, wood ear mushrooms (if using), and vermicelli noodles to the pan. Season with salt and sugar (to taste). Cook for another 5-7 minutes, stirring occasionally, until the mixture is heated through and any excess moisture has evaporated.
- Remove from heat and let the filling cool slightly.
- Assemble the Egg Rolls:
- Prepare a clean work surface and a shallow bowl filled with warm water.
- Lay out a spring roll wrapper with a corner facing you. Place a spoonful of the filling near the bottom corner closest to you.
- Fold the bottom corner over the filling, then fold in the sides tightly. Brush the top corner with a little water to seal the roll. Continue rolling until you reach the end. Repeat with remaining wrappers and filling.
- Fry the Egg Rolls:
- Heat enough vegetable oil in a large pot or deep fryer to reach 350°F (175°C).
- Carefully add a few egg rolls at a time to the hot oil. Don't overcrowd the pot.
- Fry for 3-5 minutes per batch, or until golden brown and crispy.
- Remove the egg rolls with a slotted spoon and drain on paper towels to absorb excess oil.
- Serve:
- Let the egg rolls cool slightly before serving. Enjoy them with nước chấm (dipping sauce), lettuce leaves, fresh herbs, and vermicelli noodles (optional).
Notes
- For a crispier result, double fry the egg rolls. Fry them for 2-3 minutes at 325°F (165°C) first, then increase the oil temperature to 350°F (175°C) and fry for another 1-2 minutes until golden brown.
- You can bake the egg rolls instead of frying them. Preheat oven to 400°F (200°C). Lightly brush the egg rolls with oil and bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
- Feel free to adjust the vegetables in the filling to your preference. You can add shredded jicama, chopped green onions, or other vegetables you like.
- Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
Nutrition Facts
Vegetarian Vietnamese Egg Rolls
Serves:
|
Amount Per Serving: 1 egg roll
|
||
|---|---|---|
| Calories | 250-300 | |
| % Daily Value* | ||
| Total Fat 10-15g | 15.4% | |
| Saturated Fat 2-3g | 10% | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium 2-4g | 0.1% | |
| Total Carbohydrate 25-30g | 8.3% | |
| Dietary Fiber 2-3g | 8% | |
| Sugars | ||
| Protein 10-12g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me