Vegetarian Fresh Spring Rolls

Vegetarian fresh spring roll (nem cuốn chay) is a delicious distinctive cuisine of Vietnam. You can use this dish with  little peanuts which are roasted, crushed, sprinkled into the dipping sauce for Vietnamese dipping spring rolls and enjoy. 
Vegetarian fresh spring roll - Nem cuốn chay


- Peanuts: 100g 
- Sesame oil: 1 teaspoon
- Water: 250 ml
- Coconut milk: 80ml
- Fresh mushrooms: 100g
- 1 carrot.
- A bit of fresh noodles/vermicelli.
- 8-10 the rice papers to roll the filling (about 20-22cm).
- 1 lettuce plants.
- ½ bunch of mint vegetables.
- 2-3 cloves of garlic
- 1 fresh chili
- 2 cover beans


- Vegetables (lettuce, mint) picked up, washed, let it drain.
Vegetarian fresh spring roll - Nem cuốn chay
- Fresh chili seeded and finely chopped.
- Chop peanuts to puree mixture (if necessary add a little sesame oil for easier grinding).
- Put the oil in the pan, heat, add garlic and fry chili. 
Vegetarian fresh spring roll - Nem cuốn chay
- Add peanut chopped, water, coconut milk and oyster sauce on pan.  Boil then from lower to small heat, simmer about 2 minutes, stirring until sauce is slightly thick and color is dark brown, turn off the stove. Let it cool.
- Tofu cut into pieces approximately ½ lengths of the beans, about 5-7mm.
- Put the oil in pan, add the tofu and fried to golden brown.
-Wash Mushrooms, and then fried them.
- Carrots cut into fibroblasts, crush with a little salt to eat raw or fried.
Vegetarian fresh spring roll - Nem cuốn chay
- Spread each rice paper or cutting board, a little vinegar water on rice paper. In turn put noodles, tofu, mushrooms, carrots, lettuce, and mint vegetables on rice. Roll rice paper with these ingredients.

- So, good luck with your cooking.
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