Easy Vegetarian Vietnamese Spring Roll Recipe for Beginners

Embark on a culinary journey that embraces the essence of Vietnamese cuisine with a vegetarian twist. Vegetarian Vietnamese spring rolls, or Chả Giò Chay, offer a delightful experience that tantalizes the taste buds while adhering to vegetarian dietary preferences. These spring rolls are a testament to the versatility and adaptability of traditional Vietnamese cooking, allowing everyone to enjoy the rich flavors and textures that define this beloved dish.

In Vietnam, spring rolls are a staple, celebrated for their crispy exterior and flavorful filling. The vegetarian version, Chả Giò Chay, maintains this tradition, offering a fusion of textures and tastes that are both satisfying and nourishing. By incorporating a variety of vegetables, tofu, and vermicelli noodles, these spring rolls are not just a meal but a colorful mosaic of the country’s vibrant produce and culinary philosophy.

What Is Vegetarian Vietnamese Spring Roll?

Vietnamese cuisine is known for its delicious fresh rolls called chả giò or nem rán. Typically these appetizers contain pork, shrimp, herbs, noodles, and vegetables wrapped in rice paper or wheat flour wrappers and fried to golden perfection. However, vegetarians and vegans need not miss out on these tasty treats! Chả giò chay offers a meatless take on the classic spring roll by substituting ingredients like mushrooms, tofu, and carrots for the meat. When wrapped in crispy wrappers and fried, these vegetarian Vietnamese spring rolls deliver incredible textures and flavors that will impress eaters of all kinds.

Ingredients

To make about 20-25 vegetarian spring rolls, you will need:

Optional garnishes:

• Lettuce leaves
• Fresh mint and cilantro
• Cooked vermicelli noodles
• Pickled vegetables like carrots or daikon radish
• Peanut or nuoc cham dipping sauce

Preparation Method

Follow these simple steps to prepare the fragrant filling and wrap the rolls before frying or baking to golden perfection.

Filling Preparation

1. Soak the dried wood ear mushrooms in hot water for 15-20 minutes until softened. Drain, cut off any tough stems, and slice into strips.
2. Clean the fresh mushrooms if needed and slice thinly.
3. Press the tofu between paper towels to remove excess moisture. Cut into 1/2-inch cubes.
4. Boil the vermicelli noodles for 2-3 minutes until cooked but still firm. Rinse under cold water and drain well. Cut the noodles into shorter pieces.
5. Peel and shred or julienne the carrot.
6. Combine the rehydrated wood ear mushrooms, fresh mushrooms, tofu, noodles, and carrot in a bowl. Add salt, pepper, soy sauce, garlic, and any other seasonings of your choice. Mix well so everything is evenly coated.

Wrapping the Rolls

1. Fill a wide, shallow bowl with warm water. Dip one spring roll wrapper in the water for 5-10 seconds until pliable. Lay flat on a clean work surface.
2. Place 2-3 tablespoons of the filling slightly below the middle of the wrapper, shaping it into a compact log shape.
3. Fold the bottom edge of the wrapper over the filling, then fold in the sides and roll up tightly into a cylinder, being careful not to tear the wrapper.
4. Place the finished roll seam-side down and cover with a damp cloth or paper towel to prevent drying out.
5. Repeat with the remaining wrappers and filling.

Cooking the Rolls

You can choose to fry or bake the spring rolls for a deliciously crispy texture:

To fry:

1. Heat 2-3 inches of vegetable oil in a wok or pot to 350°F – 375°F.
2. Working in batches, carefully add the rolls and fry for 3-5 minutes, turning occasionally, until golden brown all over.
3. Drain on paper towels and let cool for 2-3 minutes before serving.

To bake:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
2. Arrange the rolls seam-side down on the sheet without overcrowding. Lightly brush or spray oil over the rolls.
3. Bake for 15-18 minutes, carefully flipping once halfway through, until golden brown and crisp.

Serving Suggestions

Enticing Presentation Ideas

• Arrange the fried or baked spring rolls artfully on a bed of fresh lettuce leaves.
• Offer individual lettuce leaf “cups” for rolling and wrapping the spring rolls tableside.
• Accompany with gathered sprouts, herbs, vermicelli noodles, and pickled vegetables for DIY spring roll bowls.

Delectable Dipping Sauces

• Peanut Sauce: Blend peanut butter, coconut milk, soy sauce, lime, garlic, ginger, and other spices for a creamy, nutty dip.
• Nuoc Cham: The classic Vietnamese table sauce with fish sauce, lime, sugar, and chilies. Omit fish sauce to make vegetarian.
• Soy Dipping Sauce: Simple soy sauce infused with sliced chilies, garlic, or sesame oil.

Handy Tips

• Fry or bake the rolls soon after assembling so the wrappers stay crisp. Letting them sit makes them soggy.
• Leftover rolls can be frozen for later. Reheat frozen rolls in a 375°F oven for 10-15 minutes until hot and crispy again.
• Use rice paper wrappers instead of wheat flour wrappers for a gluten-free alternative. Soak briefly to soften before filling.
• Experiment with fillings like water chestnuts, jicama, bamboo shoots, and different mushrooms.
• Air fryers and convection ovens work great for cooking the rolls too. Adjust times as needed.

Conclusion

Vegetarian Chả Giò Chay offers a tasty twist on the traditional Vietnamese pork and shrimp spring rolls. With a savory filling of mushrooms, tofu, noodles and more wrapped in crispy wheat or rice paper wrappers, these appetizing rolls will impress meat-eaters and vegetarians alike. The variety of textures and flavors makes them an absolute delight to eat. Feel free to get creative with fillings and serving suggestions too!