Easy Recipe 2 - Vietnamese Vegan Rolls (Vegan Friendly and Gluten Free)

Hi guys, How is your day going?

I hope my 2nd favorite recipe today will help you have more ideas for your weekend snacks :)

Now I will show you how to make savoury rolls with simple ingredients:

Rice Paper Sheets (medium thin)	10 pcs
Carrots (medium big-fresh)	02 pcs
Dried Black Fungus	100gr
Champignon mushroom	200gr
Dried glass noodles aka cellophane noodles	50gr
Garlic (fresh)	03 big cloves
Red onion or green onion	01 small medium bulb or 15gr
Black pepper	01 tea spoon
Vegan Seasoning (No MSG)	1.5 tea spoon
Potato starch	01 table spoon
Roasted sesame oil	01 tea spoon
Veggie oil for frying	500ml

1. Prepare the stuffing:

• Soak the dried black fungus and the dried glass noodles in a very hot water (with 02 different bowls) for 15-20 mins to soften them.
• Carrot: wash then peel and chop them into small pieces. Don’t grind.
• Champignon mushroom: Wash then chop them into small pieces. Don’t grind.
• Garlic and Red onion: Peel then wash. Next, chop them into small pieces or you can grind them.
• After black fungus and glass noodles are softened enough, use the scissors to cut them in small pieces. 
• Use a wok pan or a big sauce pan to stir fry the stuffing (everything will be cooked in only 01 same pan together in orders, please don’t cook separately):
  • Firstly, use only 10 ml veggie oil to stir-fry the chopped or ground garlic and onion under a small fire in a pan around 15 seconds (make sure not to let them burn).
  • Then put the carrot and black fungus same time. Stir fry in 5 mins.
  • After that, put the cut glass noodles in. Stumble and stir fry in 01 mins.
  • Next, put all chopped champignon mushroom in and stir fry in 2 mins. Then turn off the fire not to over cook the ingredients.
  • After turn off the fire, sprinkle all the potato starch evenly on the top of stuffing. Then turn on the medium fire and stir fry the stuffing again in 3 mins. This step is to make the stuffing ingredients stick together and easy for you to make the rolls. Then turn off the fire not to over cook the ingredients again.
  • Finally, put all black-pepper, vegan seasoning, roasted sesame oil into the pan of stuffings and mix very thoroughly.
  • Leave the stuffing to cool down in 10 mins.

2. Make the rolls and fry: 

• Sprinkle some water on the rice paper sheet to make it very little wet evenly both two sides.
• Put 1 or 1.5 table spoon of stuffing (depending on the size of your rice paper sheet) and roll like my photos below. To avoid the roll breaking while frying, don’t put too much stuffing in a roll.
• When you finish rolling all of them, fry the rolls in a pan with veggie oil until they turn light brown.
• Leave all fried rolls on the blotting papers to absorb all excess oil.

3. Serve:

• Mix ketchup and chilli sauce together with ration 1:1 for dipping the rolls.
• If you are vegetarian or not vegan eater, you can mix chilli sauce with mayonnaise for dipping the rolls too.
• The rolls can be served with steamed rice or fresh rice noodles, cucumber, and lettuce.

Hope you can try doing this recipe at your weekend or when you have free time. I will be more than happy if you try my recipe and share it on Ecency with me and everyone.

Have a nice cooking time!

P.S: some of photo credited to Hive account@alexbb9700 while I was making a roll, other photos captured by my old phone 😅