Vegan Crispy Spring Rolls

Name: Vegan Crispy Spring Rolls
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Vietnamese
Ingredients: ½ cup (104 g) peeled split mung beans, soaked in water for 1 hour and drained; 2 tbsp (30 ml) vegetable oil, plus more for frying; 2 tbsp (16 g) finely chopped leek or scallion (white part only); 2 tbsp (16 g) finely chopped leek or scallion (white part only); ½ cup (44 g) straw mushrooms, finely chopped; ¼ cup (22 g) dried shiitake mushrooms, soaked in water, drained, and finely chopped; ½ cup (44 g) dried woodear mushrooms, soaked in water, drained, and finely chopped; 1 cup (250 g) glass noodles, soaked in water for 10 minutes, drained, and chopped; 1 cup (100 g) shredded taro; 1 cup (100 g) shredded carrot; ½ tsp salt; ½ tsp black pepper; 1 tsp plus 1 tbsp (20 ml) sugar, divided; 1 tsp mushroom seasoning powder (optional); 20 rice paper or spring roll wrappers; 20 rice paper or spring roll wrappers; 1 tbsp (15 ml) fresh lime juice; 2 cups (475 ml) water; Accompaniments, for serving

Preparation info

Yield:
20
rolls

Difficulty
Easy
Ready in
1 hr 15

Appears in

Simply Pho

By Helen Le

Published 2017

About

For these rolls (chả giò chay), I use three types of mushrooms to add texture, but you don’t have to use all three. You can also use other kinds of mushrooms or vegetables that you like. Just make sure they are not watery vegetables as they may make the rolls soggy. See the opposite page for tips for crispier rolls.

Ingredients

½ cup (104 g) peeled split mung beans, soaked in water for 1 hour and drained

Asia
Vietnam
Starter
Vegan

Method

Add the soaked mung beans to a rice cooker and fill with just enough water to cover. Press to cook, 15 to 20 minutes. Alternatively, you can steam the soaked mung beans until soft. After they cook, mash them with a spoon into a paste.
Heat the 2 tablespoons (30 ml) vegetable oil in a small pan over medium heat. Add the leeks to the pan and cook and stir until s