VEGETARIAN SPRING ROLLS
Spring rolls, a popular street food in San Francisco chef Charles Phan's native Vietnam, are usually made with shrimp and pork. But in this vegetarian version, adapted from his book The Slanted Door: Modern Vietnamese Food, he uses shiitake mushrooms, tofu and cabbage "to mimic the flavor profile and texture of the shrimp and pork," he explains.
Provided by Food Network
Categories appetizer
Time 45m
Yield makes 10 rolls; serves 10 to 12
Number Of Ingredients 17
Steps:
- Soak the cellophane noodles in warm water for 20 minutes. Drain the noodles and cut into pieces about 3 inches long.
- To make the filling, in a large skillet or saute pan over medium-high heat, warm the oil until shimmering. Add the garlic and cook until light brown. Add the carrots and celery and cook until the vegetables are soft, about 3 minutes. Add the shiitake and tree ear mushrooms and cabbage and cook, stirring, until the cabbage is wilted, about 5 minutes.
- Add the salt, pepper, and sugar, and stir until combined. Add the bean sprouts and stir for about 1 to 2 minutes. Add the cellophane noodles and stir for another minute. Add the fried tofu, stirring gently to combine. Transfer the filling to a colander and set aside until the mixture is well drained.
- Fill a large bowl with very warm water. Dip one sheet of rice paper halfway into the water and quickly rotate to moisten the entire sheet. Lay the wet rice paper on a flat work surface. Spread about 1/3 cup of the filling over the bottom third of the rice paper. Spread about 1/4 cup of the vermicelli over the filling, and top with a few mint leaves. Fold in the left and right sides of the rice paper, then fold the bottom edge up and over the filling tightly and roll toward the top end to form a tight cylinder. Repeat with the remaining rice paper and filling.
- The rolls can be made up to 2 hours in advance. Cover the rolls with a damp towel until ready to serve. Just before serving, cut each roll crosswise into three or four pieces and serve with the peanut sauce.
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Rachel Zulu
[email protected]These spring rolls are delicious! I love the combination of flavors and textures.
Sumitra Bykar
[email protected]These spring rolls are a great way to use up leftover rice. I always have some on hand, so I can make these spring rolls anytime.
Vera Musonda
[email protected]I'm always looking for new and exciting vegetarian recipes. These spring rolls definitely fit the bill. They're so unique and delicious.
Muhammad Makki
[email protected]These spring rolls are a great way to get my kids to eat their veggies. They love the crispy wrapper and the flavorful filling.
Colorado Sphie
[email protected]I love the versatility of this recipe. I've used different kinds of veggies and even added some cooked chicken. They're always delicious.
Margaret Culbert
[email protected]These spring rolls are the perfect party food. They're easy to make ahead of time and they're always a crowd-pleaser.
Shafiqulislam Sagor
[email protected]I've never been a big fan of spring rolls, but these are amazing! The flavors are so well-balanced and the dipping sauce is to die for.
Mi
[email protected]These spring rolls are so easy to make, even my kids can help. We love making them together as a family activity.
Nurdeen Shivachi
[email protected]I love that this recipe uses simple, everyday ingredients. I always have these on hand, so I can make these spring rolls anytime I'm craving a healthy snack.
Md nurnobi islam joy
[email protected]I've made these spring rolls several times now and they always turn out great. They're a great way to use up leftover veggies, and they're also a healthy and delicious snack or appetizer.
Bridge Tshabalala
[email protected]These spring rolls were a hit at my party! Everyone loved them, even the meat-eaters. They're so flavorful and addictive, and the dipping sauce is the perfect complement.