Vegetarian Eggrolls (Nem rán chay) is one of popular Vietnamese Vegetarian Recipes. It is very familiar and not difficult to do with everyone.
Ingredients
- 2 - 3 cups of canola oil- ½ cup of mung bean
- 1 onion, diced
- 2 tablespoon of salt
- 1 carrot
- 1 tablespoon of fresh cilantro, chopped
- 3 cloves garlic, minced
- 1 lb of red potatoes, shredded
- 1 pack of rice Vermicelli noodle, dried
- 2 shallots, diced
- 1 block fresh tofu, firmed
- 2 packs eggroll wrappers
- 1 tablespoon powder
- 1 kg mushrooms, dried
- 1 tablespoon peppercorns, grounded freshly
Preparation
- Taro and carrot peel off the cover, wash, fibroblasts- Mushrooms soaked in water until soft, salt rinse, drain.
- Rice Vermicelli noodles soaked in water until soft, cut into pieces.
- Green beans soaked in water until soft, steamed.
- Powder stir so hard to wrap spring rolls.
Process
- Washed green beans in a saucepan with 2 cups of water, cooked on the stove with 900W temperatures. When the beans away, burst, turn off the heat, rinse the beans, drain.
Do the Vegetarian eggrolls dipping sauce
- Mix one cup of water with 0.5 - 1 teaspoon salt, add a few drops of lemon juice, two teaspoons of sugar for sweet and sour taste, and more charming with a little salt, the garlic, chopped peppers depending on taste. Finally, add few drops of red, brown coloring, it is also a form of caramel (sugar burning). Now you had a vegetarian sauce. Let us ladle it on small bowl, and use it with vegetarian eggrolls.
